Just think of them as a delicious, fancy biscuit! If you love the ones at Starbucks you'll go crazy over these
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❤️ Why you'll love it
- Step by step instructions and images mean they are SO easy to make.
- Buttery and crumbly tender - perfect for lazy weekend brunches and cozy afternoon teas.
- Easily made with ingredients you probably have in your pantry.
Imagine a rainy, chilly afternoon and you have a plate of vanilla bean scones, a cup of Earl Grey tea, and Bridgerton on Netflix... Does it even get better than that?
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
- Stir the dry ingredients together. Cut the butter into smaller bits and rub the ice cold pieces of butter into the dry ingredients or use a pastry blender - it will look a but like coarse meal.
- In a different bowl mix the egg yolk, vanilla extract, and sour cream. Cut the vanilla bean in half and scrape the seeds from the half into the egg mixture. Whisk smooth.
- Add to the flour mixture stirring with a fork until the dough forms a ball.
- Place the dough on parchment or silpat lined baking sheet and pat down into a disk. Cut into wedges with a sharp knife but don't separate. Bake until golden brown.
🥫 Storage
Place in an airtight container and store at room temperature for 2-3 days. Freeze for up to 3 months.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: If you'd like crusty edges cut through the disk and place the wedges about 1 inch apart on the cookie sheet.
- Be sure to let the scones rest for 20 minutes before baking. If it's hot then put them in the refrigerator.
- If you brush the tops with heavy cream just before baking it gives them a nice sheen.
- For even more vanilla flavor you can use vanilla sugar instead of plain sugar. Just add a vanilla bean to granulated sugar in a pint jar and leave it for a few days. The sugar will take on the vanilla flavor and give you even more vanilla.
- You can use vanilla bean paste instead of the vanilla beans.
💡Great Idea: Have a friend that needs a little self care? Fix a basket with vanilla scones, Earl Grey creme tea, a vintage tea cup and saucer, and a book she'll love.
✨ FAQs
Always start with icy cold ingredients AND let them rest for 15 to 20 minutes before baking.
It's likely that you've overworked the dough. The more you re-roll and rework it the tougher it will get.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Vanilla Bean Scone Recipe
Equipment
- baking sheet
Ingredients
Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar or vanilla sugar
- 5 tablespoons butter icy cold
- 1 cup sour cream full fat
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ vanilla bean carefully cut in half and scrape the seeds out
Glaze
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream more if needed - enough to make a glaze
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Instructions
- Mix the all-purpose flour, salt, baking powder, baking soda, and sugar.
- Cut the butter into smaller bits and rub the ice cold pieces of butter into the dry ingredients or use a pastry blender - it will look a bit like coarse meal and be crumbly.
- In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended.
- Cut the vanilla bean in half and scrape the seeds from the half into the egg mixture. Whisk smooth.
- Add to the flour mixture and stir with a fork until dough forms a ball. Dough will be sticky.
- Place the dough onto a silpat lined baking sheet and pat into a disk about 1-inch thick.
- Cut the dough into wedges with a sharp knife but do not separate the wedges.
- Sprinkle top with sugar and let the vanilla bean scones stand twenty minutes at room temperature. This helps the gluten relax.
- Bake for 15 minutes at 400°F or until golden brown.
Glaze
- Mix the powdered sugar, 1 teaspoon vanilla extract, and cream until it is a thick glaze.
- Scrape the other half of the vanilla bean seeds into the glaze if more vanilla flavor is desired. Mix well.
- Spoon over warm scones.
Notes
- If you'd like crusty edges cut through the disk and place the wedges about 1 inch apart on the cookie sheet.
- Be sure to let the scones rest for 20 minutes before baking. If it's hot then put them in the refrigerator.
- If you brush the tops with heavy cream just before baking it gives them a nice sheen.
- For even more vanilla flavor you can use vanilla sugar instead of plain sugar. Just add a vanilla bean to granulated sugar in a pint jar and leave it for a few days. The sugar will take on the vanilla flavor and give you even more vanilla.
- You can use vanilla bean paste instead of the vanilla beans.
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