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Vanilla Bean Scones Recipe

Megan
Warm, delicately tender and wonderfully fragrant, these buttery vanilla bean scones are rich with sweet vanilla flavor. They’re perfect for cozy mornings or an easy afternoon bake.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Equipment

  • 2 mixing bowls
  • 1 whisk
  • 1 pastry cutter, optional
  • 1 large baking sheet
  • 1 sheet parchment paper

Ingredients
  

Vanilla Bean Scones

  • 2½ cups (300 g) all purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons (141 g) cold unsalted butter, cubed
  • 1 large cold egg
  • ½ cup (120 ml) cold heavy cream
  • 1 tablespoon (15 ml) vanilla bean paste

Vanilla Glaze

  • 1½ cups (180 g) powdered sugar
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons (45 ml) heavy cream or milk

Instructions
 

  • In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined.
    Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
    2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
  • In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla bean paste until well combined.
    Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
    1 large cold egg, ½ cup (120 ml) cold heavy cream, 1 tablespoon (15 ml) vanilla bean paste
  • Transfer the vanilla scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
    Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes.
  • While the scones chill in the freezer, preheat the oven to 425 F (218 C) for 30 minutes.
    Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet.
    Bake in the oven at 425 F (218 C)  for 12 - 14 minutes. The scones should be lightly golden brown and will be very fragrant.
    Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
  • Make the vanilla scones even better by topping them with a creamy vanilla bean glaze. Mix powdered sugar, vanilla bean paste and heavy cream to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.
    1½ cups (180 g) powdered sugar, 1 teaspoon vanilla bean paste, 3 tablespoons (45 ml) heavy cream or milk

Notes

Store:  Store baked vanilla bean scones in an airtight container at room temperature for 3 - 4 days.
Keyword How to Make Vanilla Bean Scones, Vanilla Bean Scones, Vanilla Bean Scones Recipe, Vanilla Scones
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