Vanilla Bean Scones

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posted by Liz Berg

on January 19, 2020 (updated 4/28/23)

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These Vanilla Bean Scones get RAVE reviews every time I bake up a batch. Freeze any that you don’t eat the first day. Scones taste best when freshly made.

When it comes to breakfast, nothing beats moist, tender scones! I’ll share my tips for How to Make Scones as my friends declared this was the Best Scone Recipe they’d ever tasted.

Vanilla Bean Scones - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Recipe Tips

4 How to Make Scones

5 Frequently Asked Questions

6 You May Also Like:

7 Vanilla Bean Scones

Why You Must Make

I first made this vanilla scone recipe back in 2013 after one of my blogger friends suggested I try The Pioneer Woman’s Scones. I planned to share them with a wonderful group of women I meet up with every other Friday morning. They would give me their honest reviews.

These vanilla scones stood out from others I’ve baked since they were dipped in a sweet vanilla glaze after baking. Besides gilding the lily as frosting always does, it kept the scones moist.
Fast forward almost 6 years and I baked another batch. Along with homemade clotted cream. Again, my friends had nothing but praise for these babies. One even said they were the best thing I’d ever baked! That’s high praise.
Even Bill, the picky husband who is not a fan of quick bread or muffins, begrudgingly tried one for breakfast. Wow, he’s now a fan of scones!

Ingredient Notes

Kitchen Staples – Flour, Sugar, Salt, Egg, Milk
Baking Powder – The leavening agent for these scones. Note that baking powder has a much shorter shelf life than baking soda. So make sure to check the expiration date before starting this recipe. If you’re unsure if it’s still active, put a spoonful in a glass of hot water. It should bubble vigorously if still active. If not, buy a fresh tin before making your scones.
Butter – It should be very cold to help make tender, flaky scones.
Heavy Cream – Adds moisture and richness to the dough
Whole Vanilla Beans – May also use vanilla extract or vanilla bean paste.
Powdered Sugar – Sift for a smooth glaze.

Vanilla Bean Scones - That Skinny Chick Can Bake (2)

Recipe Tips

Instead of vanilla extract, this vanilla scone recipe utilizes the seeds or “caviar” from fresh vanilla beans. Look for vanilla pods that are dark, plump and flexible. I buy mine from Penzey’s. They are so much fresher than what I find in my local markets. Or use vanilla extract or vanilla bean paste which contains plenty of delicious vanilla seeds. Seeds from vanilla pods or vanilla bean paste give a fresher, more pronounced flavor.
Feel free to substitute a teaspoon of vanilla extract for each bean, noting that the seeds will give a fresher, more pronounced vanilla flavor. You can also substitute 2-3 teaspoons of vanilla bean paste for a vanilla bean.
Make sure your butter is cold. When you cut the butter into the flour mixture, having small, chilled bits of butter will create pockets in the scones as the water in the butter creates steam in the hot oven. This makes for lighter, not dense scones.

How to Make Scones

After sharing these with my friends, there was lots of chatter and questions about how to make scones. First, I let them know that this recipe contains an egg, which is rather unusual. Then I was asked if the butter was melted. Just like when making pie crust, the butter needs to be very cold, which helps make tender, flaky scones.

Dice the butter, then place it into the refrigerator while I whisk together the dry ingredients. That keeps it nice and cold.
Cut in the butter using a pastry blender, two knives or even your fingers. I use my hands to flatten out the pieces of butter and work it until the mixture resembles cornmeal. If your kitchen or hands are warm, place the mixture into the fridge to let the butter get firm again.
Next, mix the combination of heavy cream and the vanilla of choice into the dry ingredients until a cohesive dough is formed. The exact amount you need depends on the humidity of the air, and you may need to add a tad more cream if your mixture does not come together well. Also, be careful not to overmix as this will make the scones less tender by breaking down the butter into even smaller pieces.
Roll or pat the dough onto a floured counter or piece of parchment (makes for easy clean up). Aim for about 1 1/2 inches thick. From past experience with this recipe, cutting thicker scones doesn’t necessarily bake up into a thicker end product. Ree cut her scones into triangles, but I used round biscuit cutters. Either way, you’ll love them!
Note that the yield will vary depending on what size you cut your cream scone recipe.

Vanilla Bean Scones - That Skinny Chick Can Bake (3)

Frequently Asked Questions

What Are Scones?

Scones are British baked goods made with wheat or oats and leavened with baking powder. They’re shaped or cut and baked. Typically slightly sweetened, scones are a major component of the menu at a cream tea or an afternoon tea with jam and clotted cream. Some scones are glazed, but not all.

The pronunciation of the word scone depends on the area of the British Isles, either rhyming with gone or tone. The latter is how Americans pronounce scone.

What Do You Serve with Scones?

Serve your scones with clotted cream, whipped cream, lemon curd, jelly or jam, or butter. Scones should be accompanied by hot tea (or coffee) plus fresh fruit is another nice accompaniment.

Prep Time10 minutes

Cook Time18 minutes

Total Time28 minutes

Yield12 scones

Perfect, tender vanilla scones with a vanilla glaze!

Ingredients

Scones:

3 cups flour
⅔ cups sugar
5 teaspoon baking powder
¼ teaspoon salt
2 sticks (½ pound) butter, cold and cut into pieces
1 egg
¾ cup heavy cream
2 whole vanilla beans (or 2 teaspoons vanilla extract or 2 teaspoons vanilla bean paste)

Glaze:

2 ½ cups powdered sugar, sifted
¼ cup milk (may add more if you want a thinner icing)
½ teaspoon vanilla bean paste or vanilla extract
Dash of salt

Instructions

Preheat oven to 350º. Line a baking sheet with parchment and set aside.
Split the vanilla beans lengthwise and scrape out the vanilla seeds. Add to the heavy cream and mix to combine. Let rest while preparing the dry ingredients.
Sift together the flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a pastry blender or two knives, until the mixture resembles cornmeal.
Mix the egg into vanilla cream, then add to dry ingredients. Gently stir till the dough comes together. Add a bit more cream if needed.
On a lightly floured surface, pat or roll dough into a ¾ to 1-inch thick rectangle. Using a round cookie cutter, cut rounds from the dough and place them on the prepared pan. Bake for about 15-18 minutes or till golden. Let cool a few minutes on the pan, then remove to cooling rack.
While cooling, make the glaze. Scrape seeds of vanilla bean, as directed above, into milk and let sit for a few minutes. Sift powdered sugar into a mixing bowl and add a pinch of salt. Add vanilla milk and whisk till smooth. Dip scones into the glaze then let dry on a rack.

Notes

Yield varies depending on cookie cutter size.

Adapted from The Pioneer Woman.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 308Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 274mgCarbohydrates: 59gFiber: 1gSugar: 34gProtein: 4g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Breakfast Brunch

posted by Liz Berg on January 19, 2020
81 Comments // Leave a Comment »

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81 Comments on “Vanilla Bean Scones”

Faith — April 22, 2024 @ 8:40 pm Reply

Would it be possible to replace the heavy cream with whole milk?
- Liz Berg — April 22, 2024 @ 9:52 pm Reply
  
  Hi, Faith, that will work but the scones won’t be quite as rich and tender due to less fat. But they should still be tasty. Let me know how it goes 🙂
Caroline R. — February 28, 2024 @ 3:18 pm Reply

These are amazing! I first made them last summer and just made them again today. My husband, who is not a scone fan typically, scarfed down two in a matter of minutes. They are tender, not dry and just the right amount of sweet! Easy to make as well!
- Liz Berg — February 28, 2024 @ 5:43 pm Reply
  
  Thanks so much for reporting back, Caroline! Yes, these really are moister than the typical scone. Glad you both enjoyed them!
Linda B — April 30, 2023 @ 2:50 pm Reply

These look so good. I’m definitely going to make them. Do you have an orange scone recipe? Most I’ve seen all have cranberries in them so I don’t make them.
- Liz Berg — April 30, 2023 @ 4:22 pm Reply
  
  Thanks, Linda! I don’t have an orange scones recipe, but I think by adding a couple of teaspoons of orange zest to this dough and a little orange extract in place of some of the vanilla would work well. Hope that inspires you 🙂
Diane — March 2, 2022 @ 6:41 pm Reply

These sound really good! Do you think the dough can sit in the refrigerator overnight and be baked in the morning?
- Liz Berg — March 2, 2022 @ 7:40 pm Reply
  
  Diane, I haven’t tried it, but it should work. Just make sure to cover it well so it’s airtight. Fingers crossed it all goes well!
  - Diane — March 23, 2022 @ 4:28 pm Reply
    
    I patted the dough (half recipe) into a disc about an inch thick and wrapped it in plastic wrap. The next day I cut it into triangles, spaced them apart, and baked them. The dough was cold when it went into the oven and they spread. Not even the top edges of the triangles were distinguishable. They tasted good and had a good texture which is the main thing, but I’m glad I wasn’t replying on this batch to take somewhere.
    - Liz Berg — March 23, 2022 @ 6:18 pm Reply
      
      Hi, Diane,
      The ingredient list is straight from Pioneer Woman’s recipe and she uses it for all her scones. The only things I can think of is that your baking powder wasn’t fresh? Or that half a recipe didn’t work because of using half an egg? Sorry to hear they spread!
Becky Sankey — November 21, 2021 @ 10:45 am Reply

These are absolutely wonderful. Word of caution…..they spread in oven so I use a only a 2” cookie cutter. They spread to 3”. But excellent!! I also use heavy cream in glaze….makes huge difference….delicious!!
MARY H HIRSCH — January 24, 2020 @ 12:24 pm Reply

I have never successfully baked a scone that wasn’t dry. To be honest, I stopped trying. I can always count on you to encourage me to try again with all your tips and tutorials. I also am impressed with the clotted cream recipe. Melissa and I are into the High Tea activity. We did it in London and will do it again in Paris next month so we’re up for pulling a mini-version together for the girls. So, thanks for recipe.
Abbe@This is How I Cook — January 23, 2020 @ 10:29 pm Reply

These sound fabulous and I can’t wait to give them a try. You know how much I love scones. And vanilla. And clotted cream. Well,you understand!
mjskitchen — January 23, 2020 @ 10:18 pm Reply

Every time I visit your site I feel like I gain 5 pounds just by looking.. These scones looks awesome and the vanilla flavor sounds so good!
Jeff the Chef — January 21, 2020 @ 9:06 am Reply

A really good scone is such a treat. A frosted one even more so! If this has been hailed as the best thing you’ve baked, that’s high praise indeed, because you have so many impressive creations on your site.
Ashley @ Wishes & Dishes — January 20, 2020 @ 11:59 pm Reply

Nothing better than scones, but that glaze takes these over the top! I can’t wait to make these!
Valentina — January 20, 2020 @ 11:21 pm Reply

Glazed scones are the best. This recipe sounds so delicious. I’d love one (or several!) with my morning coffee. 🙂 ~Valentina
Katherine | Love In My Oven — January 20, 2020 @ 10:54 pm Reply

I can see why these get such great reviews!! Vanilla bean anything is the best! I also love the idea of freezing half for later! Yum!
Lindsay Cotter — January 20, 2020 @ 8:18 pm Reply

These are so tender and delicious! Thanks for sharing your tips!
Pam — January 20, 2020 @ 1:49 pm Reply

Oh, la la! They look super delicious, Liz! Thanks for the recipe, have to make them after I lose a few pounds! Take care
Lynn@Happier than a pig in mud — January 20, 2020 @ 5:51 am Reply

I love scones! And it’s been a long time since I’ve had one…
Sorry about The Pack, but I do think it will be a fun Super Bowl:@)
Liz — January 19, 2020 @ 10:59 am Reply

Yum!! This is the perfect recipe to pair with my morning coffee! Simple and delicious. Thank you!
angiesrecipes — January 19, 2020 @ 6:49 am Reply

Love these scones with real vanilla! The sweet glaze makes them even more tempting.
Lizzy E — September 12, 2013 @ 2:35 pm Reply

Love these! I make them with just vanilla extract because I can’t find the beans nearby at a reasonable price. But they’re just wonderful with vanilla extract too =) I have made them twice for my Mothers of Preschoolers group, and both times, rave reviews! Sharing the recipe with them again, thanks for having it here!
Jonah — April 2, 2013 @ 9:21 am Reply

My mom have to work tomorow:))
I really need to taste something like this. By the way, I think I will make it by myself, isn’t so difficult:)
Annamaria @ Bakewell Junction — March 2, 2013 @ 10:33 pm Reply

Lizzy,
I have to make these. Usually scones are quite dry but since yours are moister, they must be heavenly.
Annamaria
Nancy @ gottagetbaked — February 28, 2013 @ 6:54 pm Reply
See Also
Lemon Poppyseed Scones

I used to like the Starbucks vanilla bean scones but I stopped buying them because they were expensive and I can bake my own scones at home. I’d love to try this version – your scones look beautiful, Liz, and so delectable with that thick sugary coating.
Nami | Just One Cookbook — February 28, 2013 @ 1:50 pm Reply

This is new to me! There’s always new flavor in each recipe and I love the vanilla bean in scones (or anything in that matter)!! Perfect weekend breakfast AND tea time…
Elyse @The Cultural Dish — February 28, 2013 @ 7:24 am Reply

I have always stayed with my standard breakfast/snack scone recipe, but these sound so delicious!
Ramona — February 27, 2013 @ 5:16 pm Reply

Yay Scones!!! These look great…. well… of course they do… you made them. 🙂
Anita at Hungry Couple — February 27, 2013 @ 3:32 pm Reply

I love scones and bake them a lot but I’ve never done just a simple vanilla one. I don’t know why not, though… 🙂
mjskit — February 27, 2013 @ 10:09 am Reply

There’s no way I could resist eating a few of these! Oh my – there’s vanilla bean in the glaze as well!!!!
Kathy — February 26, 2013 @ 10:52 pm Reply

These are beautiful, Liz! They sound delicious!
Blond Duck — February 26, 2013 @ 10:37 pm Reply

I’ve always wanted to cook with real vanilla beans but never been able to find them!
Stephanie @ Eat. Drink. Love. — February 26, 2013 @ 10:34 pm Reply

These look wonderful, Liz! Vanilla beans are just magical, aren’t they?!
Kitchen Belleicious — February 26, 2013 @ 9:56 pm Reply

adding that icing on the top brings those scones to a whole new level! I LOVE THEM
Cucina49 — February 26, 2013 @ 9:23 pm Reply

Lizzie, these look great–I love the color and tiny bit of texture that vanilla bean seeds provide–plus I always bury the pods in my sugar canister. My scones never look this good!
Colleen, The Smart Cookie Cook — February 26, 2013 @ 9:08 pm Reply

Oh wow. I’m not typically a big scone fan, but these look incredible. They don’t even look like scones; they’re so fluffy and drenched in that dripping vanilla! I think these could certainly turn me into a scone person.
Jennifer Eloff — February 26, 2013 @ 9:00 pm Reply

Wow, awesome! I like the way you describe the scones and the reaction of your friends. Who doesn’t know Ree Drummond? 🙂 I read her whole story – you know, Marlborough Man and the romance with him.
Medeja — February 26, 2013 @ 8:09 pm Reply

Vanilla scones with coffee.. I would love that for my breakfast! Or anytime I am having coffee 🙂 They just look good!
GourmetGetaways — February 26, 2013 @ 7:50 pm Reply

It is wet and miserable here and Vanilla bean scones with that lush glaze over the top is exactly what I need… time to get to work and prepare them, I have never glazed a scone before… YUM!
Raquel @ Organized Island — February 26, 2013 @ 5:06 pm Reply

Oh my those scones look terrific! I am pinning these as they would be so great with tea!
Anna @ Crunchy Creamy Sweet — February 26, 2013 @ 4:51 pm Reply

You just got me in the mood for scones! Love the vanilla bean glaze!
zerrin — February 26, 2013 @ 4:09 pm Reply

Love the vanilla glaze on these scones! They look so yummy! Vanilla beans are not that common here, but I guess it’s time for me to quit vanilla extract.
Emily @ Life on Food — February 26, 2013 @ 2:18 pm Reply

I will have to try out Penzy’s vanilla beans. Their products always seem better. These scones look fantastic as usual.
Eva Taylor — February 26, 2013 @ 1:27 pm Reply

What a simple yet wonderful recipe for a scone, and I do love the vanilla bean. I’ve bought some with very good results from Costco (there are about 12 pods for $12) but in a pinch, Williams Somona sells an excellent vanilla bean paste that includes those gorgeous little coveted seeds without having to mess with the pod (http://www.williams-sonoma.com/products/nielsen-massey-vanilla/). It’s not cheap, but you need not use much so it goes a long way.
I’m putting these beautiful biscuits on my list of scones that I want to make.
Geraldine Saucier — February 26, 2013 @ 10:49 am Reply

These scones look delicious. A perfect treat to go with my morning tea.
Angie@Angie's Recipes — February 26, 2013 @ 8:18 am Reply

I know what I am going to have for the weekend breakfast!
Vicki Bensinger — February 26, 2013 @ 8:07 am Reply

Liz your scones look beautiful. I should try to make these since I still have a jar of vanilla bean pods since making the homemade extract for the holidays. Looks delish!
Mrs Deer — February 26, 2013 @ 6:07 am Reply

Oh just a delice! and always perfect photos!
Carol | a cup of mascarpone — February 26, 2013 @ 6:42 am Reply

Morning, Liz! Ree Drummond’s vanilla scones have been on my to do list forever, but something else always jumps in front. I’m so happy to see that you made them…and how perfectly beautiful and delicious looking they are! They will now move on up. Have a great week!
Hotly Spiced — February 26, 2013 @ 5:39 am Reply

I hate to say but I’m always nervous when Americans talk about scones. I’m not sure if they mean biscuits. I think these are definitely scones but we never ice our scones. I’d like to try your version as I think the vanilla bean icing will be very yummy xx
anne — February 26, 2013 @ 4:24 am Reply

These scones are to die for ! The frosting itself is worth salivating over 😀
Katerina — February 26, 2013 @ 4:00 am Reply

I love the way they are buried over this thick layer of glaze! Mmm, totally decadent!
Choc Chip Uru — February 25, 2013 @ 10:16 pm Reply

With that frosting too this looks so wonderfully fresh and tasty 🙂
Cheers
Choc Chip Uru
Evelyne@cheapethniceatz — February 25, 2013 @ 10:02 pm Reply

Nothing beats a fresh vanilla bean any day. These scones look fantastice and even more a treat with the glaze. I must join this Friday morning group 😀
Balvinder — February 25, 2013 @ 8:19 pm Reply

I love a good scone and yours look delicious. They remind me of Starbucks Vanilla Scones. totally need to try this.
Suzanne Perazzini — February 25, 2013 @ 8:13 pm Reply

I have never been a great scone fan because they just seem like a heap of bread dough but if you add in the Devonshire tea accompaniments of fresh cream and jam, then that’s another thing altogether.
Sandra — February 25, 2013 @ 7:26 pm Reply

Oh Wow Lizzy these look fantastic, you sure know how to induce the drool.
Nancy Long — February 25, 2013 @ 6:33 pm Reply

sound wonderful, but I couldn’t afford to use that many vanilla beans for one recipe – I don’t glaze my scones, just brush with buttermilk and sprinkle a little turbinado sugar on them; oh yum! Usually do cranberry with orange zest, but we also love them with blueberries and lemon zest or mini chocolae chips and nuts
- admin — February 26, 2013 @ 2:05 pm Reply
  
  I love them with a sprinkle of sugar, too!!! Mmmmmmm….
Jenn and Seth — February 25, 2013 @ 5:28 pm Reply

i just adore vanilla! i have some vanilla beans on their way, and these would be a perfect use for them!
Eileen — February 25, 2013 @ 5:19 pm Reply

I made vanilla scones quite some time ago. I’ve never used vanilla beans – I bet they are amazing made with them.
JanetFCTC — February 25, 2013 @ 4:59 pm Reply

I’m in the middle of making scones myself but to heck with them… I want yours!!! YUMMY! 😀
Paula @ Vintage Kitchen — February 25, 2013 @ 4:49 pm Reply

That´s a lot of vanilla beans for a batch of scones, so I bet they are amazing! They really make a huge difference, and I have yet to make glazed scones. So good Liz!
Kayle (The Cooking Actress) — February 25, 2013 @ 4:33 pm Reply

oh my goodness, so much amazing vanilla flavor! I love that this recipe uses the beans 🙂
Laura (Tutti Dolci) — February 25, 2013 @ 4:12 pm Reply

I love vanilla anything, these scones look so delicious!
Gina — February 25, 2013 @ 3:38 pm Reply

My dear friend Liz.
These scones are beautiful, the taste of vanilla bean must have given them a wonderful flavor. A delight coverage. I want some!!!!
Kisses and a good week
Tina (PinayInTexas) — February 25, 2013 @ 2:47 pm Reply

As always, this looks so good, Lizzy! I haven’t tried frosted scones but I know this is something I’ll love!
Tasha @ Homemade — February 25, 2013 @ 1:39 pm Reply

OOOOOOOOOO mmmmmmmmmmm Gaaawwwwddddd… these look yummmmm!
Chef and Sommelier — February 25, 2013 @ 11:13 am Reply

Hi Lizzy! Your scones look gorgeous! Yes, pls try and share with us the mini version…
Beth — February 25, 2013 @ 11:09 am Reply

Those scones look wonderful. I’d happily eat them in any shape. I haven’t seen frosted scones before, but they sound like they’re wonderful!
Rosella — February 25, 2013 @ 9:41 am Reply

I love scones and anything with real vanilla beans. I must try these!!! They look wonderful. That lucky ladies group……
The Mom Chef ~ Taking on Magazines One Recipe at a Time — February 25, 2013 @ 9:39 am Reply

You can hear me sighing with pleasure from there, right? I have a jar of vanilla bean paste so I’ll be pulling that out and making these soon. Maybe in time for my next cup of coffee.
Cindy Harris — February 25, 2013 @ 9:34 am Reply

Lizzy–you must know that scones are my favorite food group, especially frosted scones. These look delicious!!
Dara — February 25, 2013 @ 9:25 am Reply

Ooooh. Vanilla beans are so delicious. These scones look awesome.
Karen Brandon — February 25, 2013 @ 10:09 am Reply

I would rather have a round scone than the wedge kind; when you go to Ireland, that is how they serve them, and without the glaze(crunch top with sugar).But really…I would eat them any which way. Mmmm.
Jean | Delightful Repast — February 25, 2013 @ 8:49 am Reply

Liz, I make the very English scones of my mother and grandmother before me — much less sugar than these, no frosting, and cut into wedges from two rounds. I would consider these not a scone but a dessert — and a yummy one!
The Ninja Baker — February 25, 2013 @ 5:54 am Reply

I grew up in Japan but I’m a bit of an anglophile and love scones. Your vanilla scones look out of this world delicious! Thank you for the tips regarding using Penzeys vanilla beans and adding extra cream.
P.s. So clever to note that vanilla beans are the caviar of the essence.
peachy @ The Peach Kitchen — February 25, 2013 @ 5:27 am Reply

I am addicted to scones because I love the texture but I haven’t tried making Vanilla flavored ones! It looks so delicious!
TheKitchenLioness — February 25, 2013 @ 3:40 am Reply

Liz, what a terrific recipe – I have never seen Vanilla Bean Scones before, let alone some with a wonderful vanilla glaze. I think they would be the absolute perfect afternoon treat with a steaming cup of my favorite tea. You are so right about using the scraped seed from vanilla pods (whenever possible), it does make quite a difference in taste. I also love the pretty blue and white plates – so very nice with the scones!
Have a wonderful week!

Vanilla Bean Scones - That Skinny Chick Can Bake (2024)