Easy vanilla scones are made with vanilla extract, and vanilla bean paste to give the scones a burst of vanilla flavoring.
Vanilla scones are made using a pastry blender to cut in the butter. The small pieces of butter will create flakes of pastry, making a buttery scone.
Scones are a bit more difficult to make than muffins. Scone dough is soft and difficult to shape into a flat circle. Be patient, and add flour as necessary when rolling out the dough.
Use a pie serving utensil to take the triangle scone dough pieces and place them on the baking sheet. This is will make the transfer of the scone dough as effortless as possible.
Bake the scones on an aluminum baking pan for best results. You can line the baking sheet with a silicone baking mat for easy cleanup afterwards.
What is vanilla bean paste
Vanilla bean paste is a substitute for using vanilla beans.
Vanilla bean paste is made of vanilla extract and vanilla beans.
It has a syrup like consistency, and you can see the vanilla beans in the paste when you add it to your recipe.
Vanilla bean paste measurement conversions
- 1 tsp vanilla paste = 1 vanilla bean
- 1 tsp vanilla paste = 1 tsp vanilla extract
Vanilla Bean Glaze
Vanilla bean glaze is used to give the scones a little sweet icing on top of the vanilla scones. The vanilla bean glaze dries on the scones so you can stack the scones without them sticking together. Dry the scones on a wire rack after you’ve put the glaze on, and they will dry fully after about 20 minutes.
How to store vanilla bean scones
Store vanilla bean scones at room temperature in an airtight container for up to 3 days. The vanilla bean scones are best served warm. Warm the vanilla bean scones in the microwave for 15-20 seconds prior to serving.
Easy Vanilla Scones
Materials
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter cold
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp vanilla bean paste
Vanilla Bean Glaze
- 3 cups powdered sugar
- 90 ml milk
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
Instructions
- In a large mixing bowl, place flour, salt, sugar and baking powder.
- Cut in cold butter to the flour mixture until it resembles coarse crumbs.
- Add vanilla, vanilla bean paste, and milk together in a separate bowl. Beat together and add to flour bowl.
- Gently mix with a fork until the scones are mixed until just combined. Do not overmix the scones.
- Turn the scone dough into a ball onto a floured countertop. Add flour on top of scones and to the rolling pin.
- Gently roll the scone dough in a circle until the thickness of the dough reaches 1/2" thick.
- Cut the dough in half and then continue cutting triangles until you've cut 12 scones into triangles.
- Bake 14-17 minutes at 425 degrees F. Cook until the top of the scones turn light brown and golden.
- Cool on a wire rack until fully cooled ~20 minutes.
Vanilla Bean Glaze
- Mix milk, vanilla extract, and vanilla bean paste together in a bowl. Add powdered sugar slowly to the milk until the icing is smooth and even.
- Drizzle glaze onto the scones when they are fully cooled.
- Let the glaze dry fully for 20 minutes before storing them in an airtight container.
- Scones will stay good for 3 days at room temperature.
- Best served warm. Heat in the microwave for 15-20 seconds.
