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Vanilla Bean Scones

Adapted from
Makes 8

1/3 cup heavy cream, plus more for brushing tops
1 vanilla bean
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons pure vanilla extract
2 large eggs, lightly beaten

1 1/2 cups powdered sugar
milk, as needed

1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a liquid measuring cup, measure out the heavy cream. Split the vanilla bean in half lengthwise, and with the tip of a small knife scrape the tiny seeds into the cream. Add the empty pod to the cream, and set aside.
3. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas.
4. In a small bowl, pour cream mixture through a fine-mesh strainer, discarding the solids. Add eggs and vanilla. With a fork, whisk together lightly. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
5. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

1. In a medium bowl, mix powdered sugar with milk, one teaspoon at a time, until you reach desired consistency. Using a pastry brush or a spoon, apply thin layer of glaze over hot scones. Serve immediately.

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