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–+ servings
close up of a vanilla scone with vanilla bean glaze on a wire rack.
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Glazed Vanilla Bean Scones

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Tender, flaky, and loaded with real vanilla bean flavor in every bite, these simple vanilla bean scones have that coffee shop flavor (without the price). They come together quickly in the food processor and bake up with buttery, golden layers. Perfect with a hot cup of coffee!
Prep Time:10 minutes
Cook Time:18 minutes
Cooling Time:30 minutes
Total Time:58 minutes

Equipment

Ingredients

For the scones

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup vanilla sugar or regular white sugar
  • 4 oz unsalted butter cold, cut into small cubes (one stick)
  • 1/2 cup heavy cream very cold
  • 1 tbsp vanilla bean paste

For egg wash

  • 2 tsp egg whites
  • 1 tsp water
  • 2 tsp vanilla sugar or regular sugar

For the glaze

  • 1/2 cup powdered sugar
  • 1 Tbs milk
  • 1/2 whole vanilla bean

Instructions

Make the dough

  • Line a baking sheet with parchment paper.
  • In the bowl of a food processor, add the flour, sugar, baking powder, salt, and cubed cold butter. Blend until the butter breaks apart into small pieces and the mixture looks sandy (usually about 5 seconds).
    2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt, 1/3 cup vanilla sugar, 4 oz unsalted butter
  • Add the vanilla bean paste and heavy cream. Pulse until the mixture comes together and pulls off the side of the mixing bowl (usually about 5-10 pulses). Be careful not to overmix. It will look pretty crumbly and may seem like it won't come together, but it will.
    1/2 cup heavy cream, 1 tbsp vanilla bean paste
  • Dump the crumbly scone dough onto the prepared baking sheet and press it into a large ball. Then, press it down with your hands until it is a large, flat circle approximately 3/4 - 1 inch tall.
  • Refrigerate for 30 minutes then preheat the oven to 375 F.

Shape and bake

  • After chilling, remove the pan from the fridge and slice the round into 6-8 pieces with a sharp knife. Separate them on the tray to give room to rise.
  • Whisk together an egg wash with the egg whites and water. Brush the tops of the scones with egg wash and sprinkle them with a little vanilla sugar (optional).
    2 tsp egg whites, 1 tsp water, 2 tsp vanilla sugar
  • Bake for 15-18 minutes. The scones should puff up and become golden brown on the bottoms (look at that bottom edge to monitor the color). They will still be a little soft when you remove them from the oven, but they'll firm up as they sit.

Glaze and serve

  • While the scones cool, whisk together the powdered sugar, milk and vanilla bean caviar in a small bowl to prepare the glaze. It should be thick but if it is too thick to whisk, add a small amount of additional milk.
    1/2 cup powdered sugar, 1 Tbs milk, 1/2 whole vanilla bean
  • Once the scones are close to room temperature, either dip their tops into the glaze or spoon the glaze over top. Allow them to firm up, undisturbed, on the tray until the glaze sets. (For less mess, feel free to put them on a cooling rack, situate it over the sheet pan, and then glaze to let the excess glaze drip off.)
  • Serve with a hot cup of coffee and enjoy!

Notes

Instead of kneading the dough together on a sheet pan, feel free to make it in a bowl instead.
This recipe uses a 1/2 batch of my vanilla bean glaze recipe.

Nutrition

Calories: 337kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 261mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 576IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 2mg
Course: Breakfast, brunch, Dessert
Cuisine: American, british
Keyword: vanilla bean, vanilla bean scones
Servings: 8 scones
Calories: 337kcal