Vanilla Bean Scones – A delicious baked treat perfect for breakfast with a cup of tea! A crisp vanilla bean scone with a vanilla bean glaze! The perfect easy scone recipe!
Vanilla Bean Scones
Scones are one of my favorite baked goods to make. After trying the mini vanilla bean scones at Starbucks a few years ago, I knew I had to try figuring out how to make them at home! The key to giving these scones the lovely vanilla flavor is using vanilla bean paste. I added it to both the scones and the glaze on top.
This recipe makes about 8 scones and they last about 3 days in an airtight container at room temperature. They definitely save better without the glaze so I suggest if you aren’t planning on eating them all, just leave the glaze off and put it on the scones when you eat them. Refrigerate the glaze between uses.
Common Questions About Making Scones
What are vanilla bean scones?
Strawberry rhubarb scones are a baked good similar to an American biscuit with flaky, buttery layers. This version uses fresh strawberries and rhubarb and can be topped with a glaze.
What is vanilla bean paste?
What is the difference between a scone and a biscuit?
The differences between a scone and biscuit are very few small things such as biscuits using buttermilk while scones usually use heavy whipping cream.
What should I do if my scones are too crumbly?
So if you are having problems because your scones are too crumbly and aren’t forming together, I’ve found that putting the dough in a large piece of plastic wrap, closing it around the dough, and then kind of squishing it into a disk helps when it is really crumbly. Now the key to those flaky scones is handling them as little as possible so that you don’t melt the butter in it so do as little as you can. As you can see in my step-by-step pictures, mine are normally a bit of a crumbly mess before they bake and it is totally fine, it’s just hard to move them apart but they bake up beautifully.
What other types of scones can I make?
There are so many delicious varieties of scones! Some of my favorites are –
- Strawberry Rhubarb Scones
- Buttermilk Scones
- Strawberry Scones
- Lemon Poppyseed Scones
- Chai Scones
- Griddle Scones (Singing Hinnies)
- Blueberry Brie Scones
What can I serve with vanilla bean scones?
Scones are perfect for slathering in things such as –
- Strawberry Jam
- Clotted Cream
Should I use a food processor or a pastry cutter?
So using a food processor is a bit contentious because it’s not the classic way of making scones but I find it to be more consistent. In the step-by-step pictures I chose to the food processor but having made it both ways, I think you should just use whatever equipment you have on hand.
Looking for more breakfast recipes? Check these out!
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons butter (cold)
- 2 eggs
- 1/2 cup heavy cream (or half-and-half)
- 1 tablespoon vanilla bean paste*
- 1 teaspoon vanilla extract
- 2/3 cup confectioners' sugar
- 2 tbsp milk
- 1 tbsp butter, melted
- 1 vanilla bean (scraped)
- In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
- Work in the butter either with a pastry cutter or a food processor until it is a pebble-y texture. It's okay if there are some large chunks of butter left.
- In a separate mixing bowl, combine eggs, vanilla extract, vanilla bean paste, and cream. Mix until combined.
- Add the wet ingredients to the dry ingredients and mix until just barely combined.
- Line a sheet pan with a silicon mat or parchment paper before transferring the scone dough to it. Form it into a circle that is about 3/4-1" thick and about 8" across.
- Using a sharp knife, cut the dough into 6-8 wedges and move them a bit apart so that they have room to expand in the oven.
- Place the scones in the freezer for 30 minutes. During that time, preheat the oven to 400 degrees F. Place the scones in the oven and bake for 18-23 minutes or until they are golden brown and the edges are all cooked through.
- Transfer the scones to a cooling rack and serve warm.
- In a small mixing bowl, whisk together the ingredients for the icing. Mix until smooth. If it is too liquidy, add a little more powdered sugar.
- Drizzle glaze over warm scones and serve.
* Can substitute the caviar of 1 vanilla bean for vanilla bean paste.
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