These Glazed Vanilla Bean Scones are one of my most frequently made recipes. Like, I personally make them all the time. But they are also one of the most popular recipes on my blog and are always a hit over on Instagram. Vanilla bean is truly one of my favorite things. I can't get enough of the flavor, the aroma, and those gorgeous little flecks. They just make everything so special, including these Vanilla Bean Scones and their glorious Vanilla Bean Glaze. You gotta make 'em. Bonus points if you make them on a snow day.
Vanilla Bean Scone Inspo
I originally made a version of these Vanilla Bean Scones years ago after watching The Pioneer Woman make them on her show. As I mentioned earlier, I am wild about vanilla beans. When I saw her make these, I knew I had to try them.
They were good - very tasty - but they needed some fiddling. So, I fiddled and came up with this recipe. Much, much better. Still soft and buttery, but not so crumbly they fall apart in the glaze (what a mess!). This is thanks in part to my tried and true cutting, stacking, smooshing method. I use it in almost all of my scones except my easiest scone and my cara cara scones.
This method creates beautiful, flaky layers and really distributes the butter evenly throughout the scone dough. It creates a bit of structure without making them tough. You aren't kneading, but it is kind of in that same category.
Vanilla Bean Love
As I already professed, I am in love with vanilla bean. As a result, I buy my vanilla beans in bulk. I have been making my own vanilla extract for years and use them so often in baking and ice cream recipes that it just doesn't make sense to buy them one or two beans at a time for a million dollars at the grocery store.
I have a thing for scones, too
Triple Berry Creme Fraiche Scones
The Easiest Scone Recipe (three ingredients)
and more in the works...
Vanilla Bean Scones step-by-step
I love showing the process; I am a highly visual learner and I find it so helpful when I'm making a more detailed recipe, especially when dough is involved, if I can see the steps. I really try to provide these in my recipe posts unless it's a super simple recipe. I hope you find them helpful too! Also, these are from 2015 - look how little Ava was!
I hope you'll give these vanilla bean scones a try and see why they are so popular both in my home kitchen and amongst my family, friends, and followers. I don't know if it's their snowy white glaze or the fact that I first made them in the winter time, but it just isn't a snow day without these!
PS: My daughter wanted to help me type this in 2015. This is her contribution. She typed it all by her little self: "Ava and mommy made scones we had fun." It's the truth.
Happy scone baking! xo - Anita
Glazed Vanilla Bean Scones
These VANILLA BEAN SCONES are packed with vanilla bean and are the perfect, buttery, light and moist scone. Perfect with a cup of coffee on a snowy day!
- Total Time: 40 minutes
- Yield: 24 scones
Ingredients
For the vanilla bean scones
- 2 whole vanilla beans
- 1 cup heavy cream
- 3 cups all-purpose flour, plus more for dusting
- ⅔ cups granulated sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, diced and very cold
- 1 egg
For the vanilla bean glaze
- 1 whole vanilla bean
- ½ to ¾ cup milk, start with ½ but you may need the full ¾ cup
- 5 cups powdered sugar
Instructions
To Prepare the Vanilla Bean Scones
- Preheat the oven to 375 degrees.
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds inside.
- In a large mixing bowl, stir together the flour, granulated sugar, baking powder, salt, and vanilla seeds. With a pastry cutter, two butter knives, or your fingers, cut the cold butter into the flour mixture. Keep going until the mixture resembles crumbs.
- Mix the cream with the egg in a large, spouted measuring cup. Pour the cream in slowly while gently stirring the dry ingredients with a fork just until it comes together.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Cut dough in half and stack one half on top of the other, press back into a rough rectangle. Repeat this process one more time. The stacking process creates perfect, flaky layers. I do this same trick when I make biscuits.
- Use your hands or a rolling pin to roll into a rectangle about 12-by-7 inches and ½-to-¾-inches thick. Then cut the rectangle into 12 squares/rectangles.
- Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment lined cookie sheet and bake for 17 minutes. The bottoms will just be getting golden, but the tops should still be quite pale.
- Allow to cool completely before glazing.
To Prepare the Vanilla Bean Glaze
-
Split the vanilla bean in half lengthwise and scrape out the seeds.
-
Mix the powdered sugar, vanilla seeds, and milk in a large bowl, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth and pourable.
-
One at a time, carefully dunk each cooled scone in the glaze, turning it over to coat completely. (Your hands are the best tools for this. It's messy, but so much easier than anything else I've tried. So wash your hands and roll up your sleeves.)
- Once dunked, transfer to parchment paper. I do this in two steps, because as they sit the glaze will pool up a little. So after about 20 minutes, I carefully transfer the glazed scones to a fresh sheet of parchment so I don't end up with a thick bottom layer of glaze when they set completely.
- Alternatively, you can just dip the tops, or you can use a spoon to zig-zag the glaze over the tops. I go for the total submersion method.
- Enjoy! The vanilla beans really do make these so special. I hope you love them.
Notes
one vanilla bean is equal to about 1 tablespoon of vanilla extract or vanilla bean paste. Feel free to substitute if you do not have vanilla beans.
originally posted on 1/5/2015 - updated on 1/13/2021 with new photos, recipe card, and a bit more body text. Recipe is the same.
recipe adapted from Ree Drummond's Petite Vanilla Bean Scones
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: scones
- Method: baking
Sofie says
I want to make these, but I don't have vanilla beans. I do however have vanilla paste that I made from vanilla beans. Can I substitute with that? If so, what would the ratio be? Thank you,
anita | wild thistle kitchen says
Hi there! Yes, for one vanilla bean you will use about one tablespoon of either vanilla bean paste or vanilla extract for a similar flavor. Let me know how it goes!
Aoibheann Leeney says
Could you post conversions of volumes in UK measurements please?
anita | wild thistle kitchen says
Hi there. I just did a quick google search and found a number of conversion charts and calculators. Here is a good one! https://www.thespruceeats.com/volume-conversions-chart-1328757
Bob & Anita Parris says
What happened to our scones?!!!! The Grands
Sent from my iPad
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