Buttery Vanilla Bean Scones Recipe
These buttery, tender scones are generously speckled with real vanilla beans and topped with a sweet vanilla glaze. They're perfect for breakfast, brunch, or afternoon tea, offering café-quality results in your own kitchen.
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
- Wire cooling rack
Ingredients
For the Scones:
- 2¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 vanilla beans split and scraped
- ¾ cup cold unsalted butter cubed
- 2 large eggs
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
For the Glaze:
- cup powdered sugar
- 2-3 tablespoons heavy cream
- Seeds from ½ vanilla bean
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add vanilla bean seeds to the dry ingredients and whisk to distribute evenly.
- Cut in cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.
- Add wet ingredients to dry ingredients, stirring just until combined.
- Turn dough onto a lightly floured surface and gently knead 4-5 times.
- Pat into an 8-inch circle and cut into 8 wedges.
- Place scones 2 inches apart on prepared baking sheet.
- Brush tops with additional heavy cream.
- Bake for 15-18 minutes or until golden brown.
- Cool completely on wire rack.
- For the glaze: Whisk together powdered sugar, heavy cream, vanilla bean seeds, and vanilla extract until smooth.
- Drizzle glaze over cooled scones.
Notes
Nutrition Facts (per scone) :
- Calories: 420
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 51g
- Protein: 6g
- Fiber: 1g
- Sugar: 23g
- Sodium: 280mg
- Calories: 420
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 51g
- Protein: 6g
- Fiber: 1g
- Sugar: 23g
- Sodium: 280mg