I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.
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scones
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Ingredients
Vanilla Bean Scones
- 1 3/4 cups (223g) all purpose flour, sifted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (99g) cold, unsalted butter, cubed
- 1/2 cup (118ml) cold heavy cream
- 1/4 cup (57g) cold sour cream
- 1 1/2 teaspoons vanilla bean paste or natural vanilla bean flavor I used Amoretti Natural Vanilla Bean Artisan Flavor
- egg wash 1 egg beaten with 1 tablespoon of water
Vanilla Bean Icing
- 3/4 cup (88g) powdered sugar, sifted
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla bean paste or natural vanilla bean flavor
- 1-2 tablespoons whole milk, room temperature
- pinch fine sea salt
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
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Instructions
Vanilla Bean Scones
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
- In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
- Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
- Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
- Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.
Vanilla Bean Icing
- In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon of milk and the salt. Add additional milk as needed to reach your desired consistency.