This vanilla bean scone recipe is so easy, you will come out with the most perfect scones every time.

Vanilla Bean Scones on a wire cooling wrack

These delicious vanilla scones pair perfectly with a cup of tea, or a cup of coffee! They are so cute and petite covered in a glaze with vanilla bean specks. Something about these vanilla bean scones, just takes me to sitting in a coffee shop getting some work done, or chatting with a friend.

These petite vanilla bean scones had to make it on the blog. First, these are probably my husbands favorite treat. He loves anything with a rich vanilla flavor, but these scones are not only the perfect vanilla flavor – they also have an amazing fluffy texture, not the mention the vanilla bean glaze! And second, scones are for sure my favorite treat, but these vanilla bean ones are definitely a top favorite scone flavor of mine!

So, what is a scone?

I always like to tell people it’s like a mix somewhere in between a biscuit and a muffin. It’s texture is somewhat like a biscuit (minus the flaky layers), but I say it’s a little more moist, and crumbly like a muffin. It’s one of those things you just need to try to understand. I really prefer a scone because it is not too sweet, but really the perfect amount of sweetness.

What you’ll need to make the scones:

1 1/2 cups of all purpose flour
2 tablespoons of white sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
4 tablespoons of unsalted butter (1/2 a stick), kept very cold
1/3 cup of heavy cream, plus extra for brushing
1 large egg
1/2 teaspoon of vanilla extract
1/2 teaspoon of vanilla bean paste
Vanilla Bean Icing (see below)

Vanilla Bean Icing

1 cup of powdered sugar
1 teaspoon of vanilla bean paste
1/2 teaspoon of vanilla extract
2 tablespoons of whole milk, or heavy whipping cream

Tips for making the most delicious scone:

Do not over mix the dough: The more you stir, mix, and work the dough, the more you activate the gluten, making the dough tough. It becomes more like bread than a light, fluffy, pastry.
Keep the butter cold: For the best texture, during the baking process, the butter will begin to melt inside the dough. This will create steam and air pockets, giving the scones additional rise and a fluffy, tender texture. If the butter is too soft before hitting the oven, the scone will end up greasy and dense. This is why the step of putting the scones in the fridge is very important.
Use heavy cream: The additional fat from the heavy cream will keep the scones from drying out and keep the dough moist and tender.
Do not over bake: The scones are ready to come out of the oven when they are just starting to brown on the edges, but are still light in color. Leaving them in too long will cause them to dry out, and nobody likes a dry scone!
Double the recipe: If you want larger scones (instead of petite scones), double the recipe and still cut into 8 triangles, this will give you the size of a regular scone!
Add a twist of flavor: You can add almond extract in place of the vanilla extract of the scone recipe. If you like almond extract, it gives these scones such a unique flavor!

What is the best method for keeping the butter cold?

I personally use a cheese grater, I grate the butter very quickly with a cheese grater so that it stays cold. Some people use a food processor, pastry cutter, or just a sharp knife. I have done it every way, and the cheese grater (in my opinion) is the most effective way to keep the pieces of butter cold. If you are using something besides a cheese grater, make sure you get your butter in small cubes.

Can I use fresh vanilla beans?

If you would like to sub out the vanilla bean paste for fresh vanilla beans, you absolutely can. I have done it before when I couldn’t find vanilla bean paste in the store. You can also opt out of the vanilla bean paste and just add extra vanilla extract if you would like. Real vanilla beans can get expensive, so do not feel like you have to have them for this recipe. This vanilla scone recipe will still taste great without it, just don’t forget to sub/add extra with the regular vanilla extract!

How long will these vanilla bean scones last?

Typically they don’t even last a full day in our house, but when stored in an airtight container, they should stay fresh for about 2 days. You can also freeze this recipe for up to 2 months. Whenever you pull them out of the freezer, take them out of their container and let them come up to room temperature. Once they are at room temperature, you can either eat them, or heat them up in the oven for a little to make them nice and warm!

Instructions for making the scones:

Preheat the oven to 375º and line a sheet pan with parchment paper.
In a large bowl, combine your dry ingredients – flour, sugar, baking powder, and salt. Mix until everything is well combined.
Grate your cold butter with a cheese grater (use the side with the larger holes)
Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
Next, in a separate bowl, combine your wet ingredients – whisk the eggs, cream, vanilla extract and vanilla bean paste together. Then add to the flour mixture.
Mix until the ingredients are just combined.
On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
Then shape the dough into a disc, about 3/4″ thick.
Cut the dough into eight even triangles.
Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
Then bake at 375º for 10-12 minutes until edges are just starting to brown.
Let cool on a cooling rack and coat with Vanilla Bean Icing.

To Make the Vanilla Bean Icing:

Combine the sugar, milk, vanilla extract and vanilla bean paste in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
Drizzle the icing over the scones and allow to set.