Sweet. Flakey. Layers of flavor.
Can you see all the beautiful speckles of vanilla paste?
The secret to flakey scones:
Don’t over mix your dough.
The scones can be made ahead and frozen.
Thaw them in a warm oven before serving.
Before we get into chatting about these ridiculously delicious Vanilla Bean and Cardamom Scones with Manuka Honey, I’d love you to meet the inspiration behind this recipe!
She’s the guest on this week’s episode of Foodies Across the Pond!
Have you heard the exciting news? I have a brand new Youtube channel with my amazing friend, Jane, of Myrtle’s Kitchen.
Jane loves food, just like I do, and we both love the stories behind the food. The stories of the small businesses around the world who curate local products, the farmers, the growers, the wine makers and sommeliers, there are so many incredible stories!
And every Friday we share one of their stories. Plus, you’ll see Jane and I in our kitchens cooking up tasty recipes and sharing lots of laughs!
So back to this week’s episode!
The minute Linda she said “yes” to coming on Foodies Across the Pond, my wheels started turning about how to combine some of her incredible products, sourced from New Zealand, into a recipe.
And when I thought of Manuka honey (which I can now pronounce correctly….you’ll learn how to pronounce it in this episode!) and vanilla paste I instantly thought of scones. It also happened to be the morning and I was hungry and craving something flakey and quick!
I added in some cardamom for a really beautiful background flavor of warmth, and swapped out my usual maple syrup for manuka honey. And, oh my gosh, the flavor of these scones is out of this world!!
These vanilla bean and cardamom scones with manuka honey glaze are the perfect breakfast to celebrate the weekend! When you make them, I’d love if you’d tag your photos #amenuforyou — seeing what’s cooking in your kitchen makes me beyond happy!
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- ½ teaspoon ground cardamom
- 1 teaspoon Heilala vanilla paste
- 5 tablespoons cold unsalted butter, cubed
- 1 cup plus 1 teaspoon heavy whipping cream, divided
- 1 large egg
- Manuka Honey Glaze:
- ½ cup confectioners’ sugar
- 1-2 tablespoons manuka honey – the amount depends on how sweet you like your glaze
- optional, splash of whole milk or heavy cream
Preheat oven to 425°F.
Get out your baking sheet. You can line it with parchment, but I find you don’t really need to with this recipe.
In the bowl of a food processor, add flour, sugar, baking powder, salt, cardamom, and vanilla paste. Pulse a couple of times until combined.
Add cold butter, and pulse until mixture is crumbly and the butter is pea sized.
Transfer dough to a large bowl, add 1 cup cream and stir until just combined. Don’t over mix! You want to just barely stir in the cream until the dough comes together. That way you’re scones will be light and flakey.
Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together.
You can use 2 methods to cut your dough into wedges:
Press dough into a lightly greased 8 inch cake pan. Turn out back onto your lightly floured surface, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
OR use your hands to gently form the dough into a circle, about 2 inches thick. Then cut into wedges.
In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
For manuka glaze: In a small bowl, whisk together confectioners’ sugar and manuka honey until smooth. If you need to make the consistency more “pourable” add in a splash or two of whole milk or cream.
Let the scones rest for a couple of minutes. Place them on a cooling rack over parchment paper. The parchment paper will help catch the drips! Drizzle the scones with the glaze. Serve warm or room temperature.