Nectarine Vanilla Bean Scones
Woohoo!!! Today is special for a couple of reasons. It’s August 31.. which means this is the last “summer” recipe we’re sharing. It’s full on fall, fall, FALL from here on! We have a bunch of spectacular apple recipes lined up for the next few weeks. But we’ll also be sharing general fall recipes.. think caramel corn and pie!
You have my guarantee that I will not share any new pumpkin related recipes until the last week of September. I’m bursting at my seams but I think I can wait!
While the prime time for strawberry and blueberry season has passed, stone fruit is in its peak! I gotta be honest.. I didn’t know why they call it stone fruit until 3 minutes ago. Good thing google answers all questions without passing judgment. It’s called stone fruit because the part we can see inside the fruit is called the stone and the seed is actually inside the stone.
And this whole time I’ve been calling it the pit!
The second reason why today is special is because this is the first scone recipe we’re sharing in over a year! I guess I’ve been too busy making cake to make scones. But scones are way easier to make than any layered cake, so I foresee more scones in my future.
These scones are loaded with nectarines and a secret ingredient that I’ve been following in love with.. vanilla paste from Rodelle! I’ve been putting it in everything. Wherever vanilla extract is needed, vanilla bean paste takes its place. The paste is so flavorful, I definitely recommend splurging and buying a bottle (only $12 on Amazon Prime). It will last you a long time and if you’re like me, you’ll fall in love with the little black vanilla bean specks.
There is vanilla bean paste in the scone batter and I made a vanilla bean glaze to drizzle (generously) on top of them. Or course you can make this recipe using vanilla extract in place of the vanilla paste, but once you try it out, I don’t think you’ll go back!
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 stick butter, cold and cut into pieces
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 & 1/2 tsp vanilla paste
- 1 cup chopped nectarines
Vanilla Bean Glaze
- 1/2 cup powdered sugar
- 1 & 1/2 tbsp heavy cream
- 1/2 to 1 tsp vanilla paste (Rodelle is my favorite!)
- Preheat the oven to 400ºF.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Using your fingers or a pastry cutter, cut the butter into the flour mixture until you have coarse crumbs.
- In a separate smaller bowl, stir together the egg, heavy cream, and sour cream with a fork.
- Add the liquid mixture to the dry ingredients, mixing until it’s just combined.
- Add in the vanilla paste and chopped nectarines, gently mix to combine.
- On a piece of parchment paper or a silicone baking mat sprinkled with flour, shape the dough into a circle between 1/2 to 1 inches thick.
- Use a pizza cutter to slice the dough into 8 sections.
- Place the dough that’s on the parchment paper or silicone baking mat on a baking sheet and brush with heavy cream.
- Bake for 15 minutes. Then re-cut the scones using the pizza cutter, pull them apart on the baking sheet and bake for 5-10 additional minutes until they are golden.
Vanilla Bean Glaze
- In a small bowl, mix together the powdered sugar, heavy cream, and vanilla paste until smooth. Drizzle generously over the scones.
- Store the scones in an air tight container.