Vanilla Bean Scones
These Vanilla Bean Scones get RAVE reviews every time I bake up a batch. Freeze any that you donโt eat the first day. Scones taste best when freshly made.
When it comes to breakfast, nothing beats moist, tender scones! Iโll share my tips for How to Make Scones as my friends declared this was the Best Scone Recipe theyโd ever tasted.
Vanilla Bean Scones
I first made this vanilla scone recipe back in 2013 after one of my blogger friends suggested I try The Pioneer Womanโs Scones. I planned to share them with a wonderful group of women I meet up with every other Friday morning. They would give me their honest reviews.
These vanilla bean scones stood out from others Iโve baked since they were dipped in a sweet vanilla glaze after baking. Besides gilding the lily as frosting always does, it kept the scones moist. Fast forward almost 6 years and I baked another batch. Along with homemade clotted cream. Again, my friends had nothing but praise for these babies. One even said they were the best thing Iโd ever baked! Thatโs high praise. Even Bill, the picky husband who is not a fan of quick bread or muffins, begrudgingly tried one for breakfast. Wow, heโs now a fan of scones!
What are Scones?
If youโre unfamiliar with scones, Iโll fill you in. Scones are British baked goods made with wheat or oats and leavened with baking powder. Theyโre shaped or cut and baked. Typically slightly sweetened, scones are a major component of the menu at a cream tea or an afternoon tea with jam and clotted cream. Some scones are glazed, but not all.
The pronunciation of the word scone depends on the area of the British Isles, either rhyming with gone or tone. The latter is how Americans pronounce scone.
Vanilla Scones with Vanilla Beans
Instead of vanilla extract, this vanilla scone recipe utilizes the seeds or โcaviarโ from fresh vanilla beans. Look for vanilla pods that are dark, plump and flexible. I buy mine from Penzeyโs. They are so much fresher than what I find in my local markets. Or use vanilla extract or vanilla bean paste which contains plenty of delicious vanilla seeds. Seeds from vanilla pods or vanilla bean paste give a fresher, more pronounced flavor.
Feel free to substitute a teaspoon of vanilla extract for each bean, noting that the seeds will give a fresher, more pronounced vanilla flavor. You can also substitute 2-3 teaspoons of vanilla bean paste for a vanilla bean.
How to Make Scones
After sharing these with my friends, there was lots of chatter and questions about how to make scones. First, I let them know that this recipe contains an egg, which is rather unusual. Then I was asked if the butter was melted. Just like when making pie crust, the butter needs to be very cold, which helps make tender, flaky scones.
- Dice the butter, then place it into the refrigerator while I whisk together the dry ingredients. That keeps it nice and cold.
- Cut in the butter using a pastry blender, two knives or even your fingers. I use my hands to flatten out the pieces of butter and work it until the mixture resembles cornmeal. If your kitchen or hands are warm, place the mixture into the fridge to let the butter get firm again.
- Next, mix the combination of heavy cream and the vanilla of choice into the dry ingredients until a cohesive dough is formed. The exact amount you need depends on the humidity of the air, and you may need to add a tad more cream if your mixture does not come together well. Also, be careful not to overmix as this will make the scones less tender by breaking down the butter into even smaller pieces.
- Roll or pat the dough onto a floured counter or piece of parchment (makes for easy clean up). Aim for about 1 1/2 inches thick. From past experience with this recipe, cutting thicker scones doesnโt necessarily bake up into a thicker end product. Ree cut her scones into triangles, but I used round biscuit cutters. Either way, youโll love them!
- Note that the yield will vary depending on what size you cut your cream scone recipe.
More Scone Recipes Youโll Love:
- Strawberry Shortcake Scones from The View From Great Island
- Lemon Scones with Nutmeg and Cherries and from Taste and Tell
- Maple Scones from Two Peas and Their Pod
- Lemon Scones
- Strawberry Buttermilk Sconesย
- Cranberry Eggnog Sconesย
- Raspberry Cream Scones
- More Easy Breakfast Recipes
- More Favorite Brunch Recipes
This recipe was first shared in February 2013. The photos and text were updated in 2020.
Vanilla Bean Scones
Perfect, tender vanilla scones with a vanilla glaze!
Ingredients
Scones:
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) butter, cold and cut into pieces
- 1 egg
- 3/4 cup heavy cream
- 2 whole vanilla beans (or 2 teaspoons vanilla extract or 2 teaspoons vanilla bean paste)
Glaze:
- 2 1/2 cups powdered sugar, sifted
- 1/4 cup milk (may add more if you want a thinner icing)
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Dash of salt
Instructions
- Preheat oven to 350º. Line baking sheet with parchment and set aside.
- Split the vanilla beans lengthwise and scrape out the vanilla seeds. Add to the heavy cream and mix to combine. Let rest while preparing the dry ingredients.
- Sift together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with pastry blender or two knives, until mixture resembles corn meal. Mix egg into vanilla cream, then add to dry ingredients. Gently stir till dough comes together. Add a bit more cream if needed.
- On a lightly floured surface, pat or roll dough into a 3/4 to 1-inch thick rectangle. Using round cookie cutter, cut rounds from dough and place on prepared pan. Bake for about 15-18 minutes or till golden. Let cool a few minutes on pan, then remove to cooling rack.
- While cooling, make glaze. Scrape seeds of vanilla bean, as directed above, into milk and let sit for a few minutes. Sift powdered sugar into mixing bowl and add a pinch of salt. Add vanilla milk and whisk till smooth. Dip scones into glaze then let dry on rack.
Notes
Yield varies depending on cookie cutter size.
Adapted from The Pioneer Woman.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 274mgCarbohydrates: 59gFiber: 1gSugar: 34gProtein: 4g
75 Comments on “Vanilla Bean Scones”
It is wet and miserable here and Vanilla bean scones with that lush glaze over the top is exactly what I need… time to get to work and prepare them, I have never glazed a scone before… YUM!
Oh my those scones look terrific! I am pinning these as they would be so great with tea!
You just got me in the mood for scones! Love the vanilla bean glaze!
Love the vanilla glaze on these scones! They look so yummy! Vanilla beans are not that common here, but I guess it’s time for me to quit vanilla extract.
I will have to try out Penzy’s vanilla beans. Their products always seem better. These scones look fantastic as usual.
What a simple yet wonderful recipe for a scone, and I do love the vanilla bean. I’ve bought some with very good results from Costco (there are about 12 pods for $12) but in a pinch, Williams Somona sells an excellent vanilla bean paste that includes those gorgeous little coveted seeds without having to mess with the pod (http://www.williams-sonoma.com/products/nielsen-massey-vanilla/). It’s not cheap, but you need not use much so it goes a long way.
I’m putting these beautiful biscuits on my list of scones that I want to make.
These scones look delicious. A perfect treat to go with my morning tea.
I know what I am going to have for the weekend breakfast!
Liz your scones look beautiful. I should try to make these since I still have a jar of vanilla bean pods since making the homemade extract for the holidays. Looks delish!
Oh just a delice! and always perfect photos!
Morning, Liz! Ree Drummond’s vanilla scones have been on my to do list forever, but something else always jumps in front. I’m so happy to see that you made them…and how perfectly beautiful and delicious looking they are! They will now move on up. Have a great week!
I hate to say but I’m always nervous when Americans talk about scones. I’m not sure if they mean biscuits. I think these are definitely scones but we never ice our scones. I’d like to try your version as I think the vanilla bean icing will be very yummy xx
These scones are to die for ! The frosting itself is worth salivating over ๐
I love the way they are buried over this thick layer of glaze! Mmm, totally decadent!
With that frosting too this looks so wonderfully fresh and tasty ๐
Cheers
Choc Chip Uru
Nothing beats a fresh vanilla bean any day. These scones look fantastice and even more a treat with the glaze. I must join this Friday morning group ๐
I love a good scone and yours look delicious. They remind me of Starbucks Vanilla Scones. totally need to try this.
I have never been a great scone fan because they just seem like a heap of bread dough but if you add in the Devonshire tea accompaniments of fresh cream and jam, then that’s another thing altogether.
Oh Wow Lizzy these look fantastic, you sure know how to induce the drool.
sound wonderful, but I couldn’t afford to use that many vanilla beans for one recipe – I don’t glaze my scones, just brush with buttermilk and sprinkle a little turbinado sugar on them; oh yum! Usually do cranberry with orange zest, but we also love them with blueberries and lemon zest or mini chocolae chips and nuts
I love them with a sprinkle of sugar, too!!! Mmmmmmm….