These Vanilla Scones are tender and flavorful, with just the right sweetness and crisp, buttery edges. They're the perfect weekend baking treat. This recipe makes 8 to 12 generous-sized scones.
Plus, it is easy to make: Mix everything until combined, cut into wedges, bake, and drizzle with vanilla glaze. They pair well with Cocido Quemado or coffee. If you want to save some for later, stop after cutting the scones into wedges.
Freeze the individual scones (unbaked), then transfer them to a freezer-safe airtight container and store them in the freezer until ready to bake, up to 3 months.
For more recipes for spices, check out these Chocolate Chip Scones, Lemon Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Maple Whole Wheat Scones, Whole wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
✏️Camila Made Tip: If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Vanilla Scones
Note: The full instructions are provided in the recipe card below.
Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into the heavy cream and set aside while preparing the dry ingredients. In a food processor, pulse flour, cornstarch, baking powder, salt, and sugar to combine.
Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and freeze while mixing the wet ingredients.
(Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks). Whisk together heavy cream and vanilla bean mixture, eggs, clear vanilla, and pure vanilla extract in a medium mixing bowl.
Pour over the flour mixture, then mix until just blended. Turn the dough onto a floured surface, and with floured hands, knead it into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with.
If the dough is too sticky, sprinkle on some additional flour little by little.
If the dough is dry, add 1 tablespoon of heavy cream. Don't overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones.
Mix the dough gently with a wooden spoon and pat it when shaping to prevent overworking. Shape it into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut it into 8 or 12 wedges.
Transfer the wedges to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat the oven to 400ºF.
Remove the scones from the freezer, brush the tops with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20-25 minutes until golden brown.
Remove the vanilla scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Vanilla Glaze
Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into 2 tablespoons of heavy cream. Add the confectioners' sugar and vanilla extract and whisk together until smooth and thick but pourable.
If needed, add 2 to 3 teaspoons extra of heavy cream. Spoon the vanilla glaze over each cooled scone. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely.
✏️Camila Made Tip: Use some of the sugar to scrub any remaining vanilla seeds and resin off the pod wall.
Pair with
You may also like
Recipe
Easy Vanilla Scones
Equipment
Ingredients
- 469 g (3-¾ cups) all-purpose flour , spooned into a measuring cup and leveled with a knife
- 30 g (¼ cup) cornstarch
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 50 g (4 tablespoons) granulated sugar
- 50 g (4 tablespoons) light brown sugar
- 226 g ( 2 sticks) cold unsalted butter, cut into ½-inch pieces
- 4 large eggs , straight from the fridge
- 1 cup heavy cream or buttermilk
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla
- ½ vanilla bean split and scraped
- 2 tablespoons turbinado sugar
For the Vanilla Glaze:
- 1 cup confectioners' sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon clear vanilla
- ½ vanilla bean split and scraped
- 2 to 3 tablespoons heavy cream or evaporated milk
Instructions
For the Vanilla Scones:
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into the heavy cream and set aside while preparing the dry ingredients.
- In a food processor, pulse flour, cornstarch, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and place in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- In a medium mixing bowl, whisk together heavy cream and vanilla bean mixture, eggs, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until just blended.
- Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little. If the dough is dry, add 1 tablespoon of heavy cream.
- ✏️Camila Made Tip: Don't overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20-25 minutes until golden brown.
- Remove the vanilla scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Vanilla Glaze:
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into 2 tablespoons of heavy cream. Add the confectioners' sugar and vanilla extract and whisk together until smooth and thick but pourable. Add 2 to 3 teaspoons extra of heavy cream if needed. Spoon the vanilla glaze over each cooled scone. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely.
Notes
- To store: Baked Vanilla scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
