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Bake From Scratch - Heilala Vanilla

Bake From Scratch - Heilala Vanilla

Triple Vanilla Scones with Cinnamon Sugar Filling


Filled with cinnamon and sprinkled with a fine coat of vanilla bean-speckled sugar, these triple vanilla scones shine with the warmth and sweetness of Heilala’s superior Tonga-grown vanilla. Heilala Vanilla is the official vanilla of the Bake From Scratch test kitchen, and we proudly use their vanilla exclusively in our recipes.

Get a hold of Heilala’s exceptional vanilla to elevate your own baking! Heilala is available on their Amazon.com store.

Heilala Triple Vanilla Scones with Cinnamon Sugar Filling

Makes 6 scones

Ingredients

Filling:
¼ cup (31 grams) all-purpose flour
1½ tablespoons (21 grams) firmly packed light brown sugar
1½ tablespoons (18 grams) Heilala Pure Vanilla Bean Sugar
1 teaspoon (2 grams) ground cinnamon
⅛ teaspoon kosher salt
1½ tablespoons (21 grams) cold unsalted butter, cubed

Dough:
2 cups (250 grams) all-purpose flour
¼ cup (50 grams) plus
11⁄2 tablespoons (18 grams) Heilala Pure Vanilla Bean Sugar, divided
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda ¼ cup plus
1 tablespoon (71 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, chilled and divided
2 teaspoons (8 grams) Heilala Pure Vanilla Extract
1 large egg (50 grams)

Glaze:
1 cup (120 grams) confectioners’ sugar
¼ cup (60 grams) heavy whipping cream
⅛ teaspoon Heilala Pure Vanilla Extract
1 Premium Heilala Vanilla Bean*, split lengthwise, seeds scraped and reserved

Instructions

For filling:
In a small bowl, combine flour, brown sugar, vanilla sugar, cinnamon, and salt. Using your fingertips, cut in cold butter until mixture is crumbly and no lumps remain. Set aside.

For dough:
In a large bowl, whisk together flour, ¼ cup (50 grams) vanilla sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Add 1 cup (240 grams) cold cream and vanilla extract, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a sheet of parchment paper. Divide dough in half (about 311 grams each), and roll each half into a round.

Cover with a second sheet of parchment paper, and press each half into a 6½-inch disk. Remove top sheet of parchment. Press filling into center of one disk of dough, leaving a ¼-inch border on all sides.

In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Brush egg wash onto edges of dough. Top with second disk of dough, and press around edges to seal. (Final product should be 6½ inches in diameter and 1 inch high.) Cover and freeze for 30 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Using a sharp knife, cut dough into 6 wedges. Place at least 1 inch apart on prepared pan. Brush with egg wash, and top with remaining 1½ tablespoons (18 grams) vanilla sugar.

Bake until golden brown, 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning. Let cool on pan for 5 minutes. Let cool completely.

For glaze:
In a small bowl, whisk together confectioners’ sugar, cream, and vanilla extract until smooth. Add reserved vanilla bean seeds, and whisk until evenly distributed. Use immediately. Drizzle glaze over cooled scones.

Notes
*1 teaspoon (4 grams) Heilala Pure Vanilla Extract can be substituted.

A version of this article appears on bakefromscratch.com published Jan, 2019, with the headline: Triple Vanilla Scones with Cinnamon Sugar Filling.



Also in Blog

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Vanilla beans are precious, but never too precious to use.  It is important to use your vanilla beans while they are fresh and supple to maximize the amount of seeds you can harvest from the pod and delicious aroma and flavour you can extract. This blog will inspire you to use your vanilla beans!
Heilala Vanilla is proud to be an official test kitchen partner of Bake from Scratch Magazine.

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