Vanilla Bean Scones

A simple vanilla scone recipe you can make at home with a few clear steps.

INTRODUCTION

These vanilla bean scones are light, tender, and full of real vanilla flavor. They bake up with a golden top and a soft inside. You can make them for breakfast, a snack, or a small party. They use simple ingredients you may already have. If you like to add a sweet spread, try a complementary vanilla butter for a matching taste like the vanilla bean fresh cranberry butter. The scones work well with tea or coffee and are quick to make.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is easy and gives a good, real vanilla taste. The vanilla bean seeds add small dark specks and a clean flavor. The scones are crisp on top and soft inside. They do not use fancy steps. You can mix most parts in a food processor or by hand. They hold their shape well and look pretty on a plate. You can make them plain or add a glaze if you want something sweeter.

HOW TO MAKE Vanilla Bean Scones

This section shows the plan to make the dough and bake the scones. Work fast once you add the wet ingredients so the butter stays cold. Cold butter makes flaky layers as the scones bake. Use a round cutter or cut the dough into wedges to get the classic scone shape.

EQUIPMENT NEEDED

• Food processor (or mixing bowl and pastry cutter)
• Large bowl
• Whisk
• Measuring cups and spoons
• Bench scraper or knife
• Parchment paper
• Baking sheet
• Pastry brush
• Cooling rack

Ingredients You’ll Need :

2 cups all-purpose flour, 2 teaspoons baking powder, 6 tablespoons granulated sugar, 1/2 teaspoon kosher salt, 1/2 cup cold butter, cut into 1/2-inch cubes, 1 egg, 1 vanilla bean, seeds scraped, 1 teaspoon vanilla extract, 1/2 cup + 1 Tablespoon heavy whipping cream, 1 egg, beaten, 2 tablespoons coarse sugar

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 375°F. In the base of a food processor, add flour, 6 tablespoons of sugar, baking powder and salt. Pulse until mixed together. Add the cold, cubed butter and pulse until the mixture resembles a coarse meal; set aside. In a large bowl, whisk 1 egg, cream, vanilla bean seeds and vanilla extract until blended. Combine the flour mixture with the wet ingredients and stir until just combined. Turn the dough onto a floured surface, divide into two rounds about 6-7 inches in diameter and 3/4" thick. Cut each round into eighths. Place on a parchment-lined baking sheet. Brush tops with beaten egg and sprinkle coarse sugar. Bake for 17 minutes or until golden. Cool on a rack.

HOW TO SERVE Vanilla Bean Scones

Serve the scones warm or at room temperature. Warm scones taste soft and fresh. You can split them and add a pat of butter. You can also add jam, honey, or clotted cream. For a light drink to pair, a cold brew or iced latte with floral notes works well. If you want a matching drink with vanilla and floral scent, try a vanilla bean lavender cold brew latte to enjoy with the scones. Place a few scones on a small plate for one person or on a tray for guests.

STORAGE & FREEZING : Vanilla Bean Scones

Store scones at room temperature in an airtight container for up to 2 days. Keep them in a single layer or separate layers with parchment to avoid sticking. For longer storage, freeze scones in a freezer bag for up to 2 months. Wrap each scone in plastic wrap or parchment, then place in the bag. To reheat from frozen, thaw for 15 minutes at room temperature, then warm in a 300°F oven for 8 to 10 minutes. If scones feel dry, cover them with foil while warming to keep moisture in.

SERVING SUGGESTIONS

• Serve with butter and a spoon of jam or marmalade.
• Offer clotted cream for a richer bite.
• Add a small dish of honey or apple butter for variety.
• Pair with black coffee, tea, or a milk drink for kids.
• For a brunch table, place scones on a tiered stand with fresh fruit on the side.
  If you want a savory side, a small bowl of corn and bean salsa can add a bright contrast to the sweet scones. Try a simple salad or a mild salsa like a black bean corn salsa with whole grain chips when you serve scones as part of a bigger buffet.

VARIATIONS

You can change the recipe in small, safe ways:

• Lemon zest: Add 1 tablespoon of lemon zest to the wet mix for a citrus note.
• Blueberries: Fold in 1/2 cup fresh blueberries into the dough after mixing.
• Chocolate chip: Stir in 1/3 to 1/2 cup small chocolate chips for a sweet twist.
• Orange and vanilla: Replace lemon zest with orange zest for a warm fruit taste.
• Almond: Add 1/2 teaspoon almond extract and 1/4 cup sliced almonds on top.
• Glaze: Make a simple glaze with powdered sugar and cream to drizzle on top after cooling.
• Brown sugar: Swap granulated sugar for light brown sugar for a deeper flavor.
  Keep changes small so the dough stays the right texture. Do not add too much liquid or the dough will be soft and hard to shape.

FAQs

Q: Can I make this dough without a food processor?
A: Yes. Use a large bowl and a pastry cutter or two forks to cut the butter into the flour. Work until the mix looks like coarse meal.

Q: Can I use vanilla extract only and skip the vanilla bean?
A: Yes. Use 2 teaspoons of vanilla extract if you do not have a vanilla bean. The bean gives specks and a stronger fresh flavor, but the extract works fine.

Q: How do I know when scones are done?
A: The scones should be golden on top and set in the center. A toothpick pushed into the center should come out clean or with a few moist crumbs.

Q: Can I bake larger or smaller scones?
A: Yes. Bake time will change. Larger scones need more time, about 20 to 22 minutes. Smaller scones may take 12 to 15 minutes. Watch the color and test for doneness.

Q: Can I use milk instead of heavy cream?
A: You can, but the scones may be less rich. Use whole milk for a closer result. The texture will be a little different without cream.

MAKE-AHEAD TIPS FOR Vanilla Bean Scones

• Make the dry mix and keep it in the fridge for up to 2 days. Add the cold butter when you are ready to finish the dough.
• Mix the dough and shape it into rounds, then wrap and chill for up to 24 hours. Bake from chilled; add a minute or two to the bake time.
• You can freeze unbaked scone wedges on a tray, then move them to a bag. Bake from frozen and add a few extra minutes to the bake time.
• Prepare the wet mix and keep it covered in the fridge for a day, then mix with the dry mix right before shaping.
• Brush with egg and add the coarse sugar right before baking for best texture.

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