Vanilla Bean Scones

Classic vanilla bean scones are light and buttery, with a soft and flaky texture and the best vanilla flavor. Plus, they’re easy to make with basic ingredients you likely already have.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 312

Author Annalise Sandberg

Ingredients

Vanilla Scones:

2 cups all-purpose flour (260 grams)
¼ cup granulated sugar (50 grams)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoons salt
6 tablespoons cold unsalted butter (85 grams), cubed
½ cup cold half and half (114 grams))
1 teaspoon vanilla bean paste (or ½ vanilla bean, or 1 teaspoon vanilla extract)
1 large egg
Additional half and half , for brushing
Coarse sugar , for sprinkling (optional)

Vanilla Icing:

1 cup powdered sugar (114 grams)
1-3 tablespoons half and half
½ teaspoon vanilla bean paste (or ½ vanilla bean, or ½ teaspoon vanilla extract)

Instructions

Make the scones:

Preheat oven to 400°F and line half or quarter-sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients with a pastry blender or cutter until the butter is the size of small peas.
Whisk together half and half, egg and vanilla bean paste. Add to the flour mixture and mix until the dough starts to come together. Turn the mixture out onto the counter and use your hands to finish forming a uniform dough.
Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick and repeat fold and flattening 2 more times (3-4 times total).
Form dough into an approximate 6-inch square 1-inch tall. Cut into 4 smaller squares, and then cut each small square into 2 triangles.
Arrange triangles on prepared sheet pan and brush with more half and half. If desired, sprinkle with coarse salt.
Bake until the tops and bottoms of the scones are browned, 17-20 minutes. Let cool while you make the icing.

Make the icing:

Whisk the powdered sugar, 1 tablespoon half and half, and vanilla bean paste together. Add more half and half as needed to make a thick but pourable icing.
Drizzle over cooled scones and let set for a few minutes before serving.
Scones are best served the day they are baked.

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