Vanilla Bean Scones

Annie, Annie's Eats

Vanilla deserves some time in the spotlight, don’t you think? Here I did it justice in these triple vanilla scones. Vanilla sugar and vanilla extract are incorporated into the scone dough and the warm scones are topped with a vanilla bean glaze. The finished product is perfection – warm, tender buttery scones wafting vanilla scent through the air.

They could be a lovely vehicle for a deserving jam or preserve, or you can honor their simplicity by enjoying them all on their own. These are most definitely good enough to hold their own against the most gussied up, fancy pants flavors and would be a welcome addition to any breakfast or brunch spread. I won’t soon forget them and will certainly be making them again soon.

Vanilla Bean Scones
By Annie
Makes about 10 scones


For the scones:

2 cups all-purpose flour
6 tablespoons vanilla sugar*
1 tablespoon baking powder
1/2 teaspoon coarse salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/3 cup milk
1 tablespoon vanilla extract
1/2 cup low fat plain Greek yogurt

For the glaze:

1 cup confectioners’ sugar
1 vanilla bean, split lengthwise
4-5 teaspoons milk


Preheat oven to 400˚F. In medium bowl, combine flour, vanilla sugar, baking powder and salt. Whisk to blend. Add in butter pieces and toss lightly to combine. Using pastry blender or two knives, cut butter into dry ingredients until largest butter pieces are pea-sized and mixture resembles coarse meal. Add milk, vanilla and yogurt to bowl. Mix together lightly with spatula or fork until sticky dough comes together. Very gently and briefly, knead lightly with your hands to incorporate remaining loose flour.

Turn dough out onto lightly floured surface. Pat dough out to approximately a 7-8 inch square. Fold into thirds like business letter. Pat dough out into 5 x 10-inch rectangle. With lightly floured large knife or sharp bench scraper, slice rectangle in half lengthwise. Then cut each half into 5 equal rectangles to make 10 scones total.**

Transfer scones to baking sheet lined with silicone baking mat or parchment paper. Bake, rotating halfway through baking time, until golden on top and just set, about 12-14 minutes total. Transfer to wire rack to cool slightly.

While scones are still warm, make glaze. Combine confectioners’ sugar and the seeds scraped from vanilla bean in small bowl. Whisk in milk one teaspoon at a time until glaze is slightly thick but pourable. Drizzle glaze over warm scones. Let set few minutes before serving.

*To make vanilla sugar, split a vanilla bean and scrape the seeds into 1 cup of sugar. Rub the vanilla seeds into the sugar with your fingertips until well combined and fragrant. Bury the vanilla bean pod in the sugar. Cover and let stand at least 2 days to fully infuse the sugar with the vanilla flavor.

**At this point, the shaped, unbaked scones may also be frozen on a baking sheet and then transferred to a freezer-safe container. Bake as directed straight from the freezer, simply adding a few minutes to the baking time and checking for doneness.vanilla scones 2

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