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Vanilla Bean Scones

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These Vanilla Bean Scones are tender, buttery, and flaky, with real vanilla bean seeds in every bite and a sweet vanilla glaze on top. They come together in about 15 minutes of hands-on work and bake up golden and bakery-style. Serve them warm with coffee or tea.

Ingredients

  • 2 1/2 cups (315 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cut into small cubes
  • 1 vanilla bean, seeds scraped
  • 2/3 cup (160 ml) cold heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vanilla glaze:
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • 1/2 vanilla bean, seeds scraped
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Rub the vanilla bean seeds into the dry ingredients with your fingertips so they spread evenly.
  3. Add the cold butter and cut it into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
  4. In a small bowl, whisk the 2/3 cup cream, egg, and vanilla extract. Pour it into the flour mixture and stir gently until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead 3 to 4 times, just until it comes together. Pat it into a 1-inch-thick circle about 8 inches wide.
  6. Cut the circle into 8 wedges and place them 2 inches apart on the baking sheet. Chill for 15 minutes if you have time.
  7. Brush the tops with the remaining tablespoon of cream. Bake for 18 to 20 minutes, until golden brown.
  8. Let the scones cool for 15 minutes on a wire rack.
  9. Whisk the powdered sugar, milk, vanilla bean seeds, and vanilla extract until smooth. Drizzle over the cooled scones and let it set for 10 minutes.

Notes

  • Keep everything cold: Cold butter and cream create flaky layers. If the dough gets warm, chill it for 15 minutes before baking.
  • Don’t overwork the dough: Mix until it just comes together for tender scones.
  • No vanilla bean? Use 1 tablespoon of vanilla bean paste, or 2 teaspoons of vanilla extract in the dough.
  • Make ahead: Cut the scones, freeze them unbaked on a tray, then bake straight from the freezer, adding 3 to 5 minutes.
  • Storage: Store glazed scones in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://thefamilycooking.com/vanilla-bean-scones/