• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » All Recipes

    Published: Mar 26, 2015 · Modified: Jun 4, 2021 by alexandra · This post may contain affiliate links

    Vanilla Bean Scones

    Jump to Recipe

    I feel like scones are such happy food, don't you think? I mean, how can you picture yourself sitting down in the morning with a fresh scone on your plate and a cup of coffee at your side and not feel happy? I dare you to try, really; it just can't happen.

    Vanilla Bean Scones | slightly crisp on the outside, tender on the inside, and topped with a sweet vanilla bean glaze for maximum flavor. | www.brighteyedbaker.com this recipe

    Now, there's clearly a time and place for your more sophisticated scones - the ones with intense flavor combinations or fancy ingredients like dates and what not - but then there are times when classics need to make a comeback. And really, sometimes the best test of a good recipe is when it takes a simple ingredient that usually plays a background role (like vanilla) and gives it the leading role without leaving you wanting more. That's exactly what happens here: there's vanilla, vanilla, and (yup!) more vanilla, and it makes some of the best scones I've ever had. ← And I should note that this statement was widely agreed upon around here, aka I'm not making this stuff up. ;)

    Vanilla Bean Scones | slightly crisp on the outside, tender on the inside, and topped with a sweet vanilla bean glaze for maximum flavor. | www.brighteyedbaker.com

     I love using vanilla to the max when it comes to these kinds of recipes, so this is the time when you pull out the vanilla beans, vanilla extract, AND vanilla sugar (if you have it) - no skimping.  They bake up with slightly crisp edges but stay super-tender, light, and fluffy on the inside, and then you drizzle this sweet, creamy vanilla bean glaze allllll over so the edges soften up just a bit and the flavors elevate to the next level. And right there ➝ INSTANT transportation into a little slice of vanilla heaven. ♡

    Vanilla Bean Scones | slightly crisp on the outside, tender on the inside, and topped with a sweet vanilla bean glaze for maximum flavor. | www.brighteyedbaker.com

    Print

    Vanilla Bean Scones

    Vanilla Bean Scones | slightly crisp on the outside, tender on the inside, and topped with a sweet vanilla bean glaze for maximum flavor. | www.brighteyedbaker.com
    Print Recipe
    Pin Recipe

    Pure vanilla flavor shines through in these simple scones with slightly crisp edges and a tender crumb, topped with a sweet and creamy vanilla bean glaze.

    • Cook Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 16 scones 1x

    Ingredients

    Scale

    Vanilla Bean Scones

    • 1 lb 3/18 ounces (4 ½ cups, spoon and level) all-purpose flour
    • 4 ⅝ ounces (⅔ cup) vanilla sugar (or granulated sugar)
    • 1 ½ tablespoons baking powder
    • 1 teaspoon salt
    • 3 vanilla beans, split and scraped
    • 5 ounces (10 tablespoons) unsalted butter, frozen and cubed
    • 8 ¼ ounces (1 cup) heavy cream
    • 4 ¼ ounces (½ cup) buttermilk
    • 1 ½ tablespoons vanilla extract

    Vanilla Bean Glaze

    • 2 ounces (4 tablespoons) salted butter, melted
    • 6 ounces (1 ½ cups) confectioner's sugar, sifted
    • 1 vanilla bean, split and scraped
    • 2 - 3 ⅛ ounces (4-6 tablespoons) heavy cream
    • ½ teaspoon vanilla extract

    Instructions

    Vanilla Bean Scones

    1. Line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and vanilla bean. Add butter and cut in with a pastry cutter until all pieces are about pea-sized or smaller. Add cream, buttermilk, and vanilla and fold in as best as possible. Use hands to finish kneading dough together (this will take some time as the dough will seem too dry at first. However, a bit more liquid can be added if absolutely needed. Be cautious not to overwork dough.)
    3. Divide dough in half and flatten each half into a round disc about ¾" thick on the prepared baking sheet. Freeze for at least an hour before baking.*
    4. Preheat oven to 400ºF and line a second baking sheet with parchment paper. Use a knife or pastry bench to cut each round of dough into 8 scones. Spread apart on the two prepared baking sheets and bake in preheated oven for 15-20 minutes, flipping and rotating trays halfway through, until a toothpick inserted into the center of scones comes out clean. Cool completely before glazing.

    Vanilla Bean Glaze

    1. Add powdered sugar and vanilla bean to melted butter and whisk together until as smooth as possible. Add 2 ounces (4 tablespoons) cream and vanilla extract and whisk in. Add the remaining 1 ⅛ ounces (2 tablespoons) cream as needed until glaze is smooth and thick but drizzleable.
    2. Spoon glaze over each scone, letting it drip down sides. Serve immediatley or let glaze set a bit more before serving (glaze will not set completely hard).
    3. Scones are best eaten freshly baked (see notes), but leftovers can be stored in an airtight container at room temperature.

    Notes

    *Scone dough can also be kept in the freezer to bake at a later time. In this case, slice after 1 hour and return to freezer until firm. Transfer to a freezer-safe bag or container and freeze until ready to bake. Remove scones from freezer while oven is preheating. Baking time may be longer; scones are done when a toothpick inserted into the center of one comes out clean.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index. 

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media

          

    Digiprove sealCopyright protected by Digiprove © 2015

    More All Recipes

    • Best Ever Coconut Margarita
    • Irish Coffee Cake
    • Easy Cinnamon Chip Muffins
    • Easy Fudgy Oreo Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nan says

      January 15, 2017 at 1:18 pm

      I made them and they're perfect! I do ladies' teas at church and am always searching for new scone recipes. I did add sweet cherries to it for a cherry vanilla scone! Thank you.

      Reply
      • alexandra says

        January 18, 2017 at 6:19 pm

        Yay! You could also check out this recipe that uses cherries if you're a fan of white chocolate as well. :)

        Reply
    2. Sandra Rose says

      March 27, 2015 at 12:48 pm

      Beautiful pictures and I just love your writing creativity!

      Reply
      • alexandra says

        March 27, 2015 at 1:25 pm

        ♡♡♡

        Reply

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    • Espresso powder and how to make it
    • How to make buttermilk
    seasonal favorites icon
    EASTER RECIPES
    • Blackberry Mint Mimosa
    • Simple and Moist Carrot Bundt Cake (gluten-free option)
    • The Mimosa Mojito
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)
    • Strawberry Layer Cake {gluten-free}
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Raisin Cinnamon Rolls with Cream Cheese Frosting
    • Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme