Yield: 16 mini vanilla bean scones // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
These vanilla bean scones are light, tender, buttery, and of course, delicious! I am so excited for this recipe which I created in collaboration with Java Sister’s Vanilla.
Java Sister’s Vanilla
Java Sister’s Vanilla is owned by two sisters who work with local farmers to produce vanilla beans in a more environmentally-friendly way and to promote the preservation of rainforests. 10% of their profits are donated towards organizations dedicated to serving humanity and the environment. Not only are their vanilla beans fragrant and of great quality, they are packaged using 100% compostable packaging. You can find their vanilla beans here.
Quick and important notes
Measuring the ingredients
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Keep the ingredients cold
Scones hate warmth. When the scone dough gets warm, the butter starts to melt and you will not get those classic flaky buttery pockets! To avoid this, make sure you only take out the cold ingredients right before you need to use them. If the dough ever seems to be getting too warm, you can pop it into the freezer for 5 minutes before continuing.
Chilling the dough
I know, it’s super annoying but I promise it’s worth it! A quick freezer chill of 20 minutes is all you will need for these scones. Chilling the dough ensures that the butter firms back up so you get tall, flaky, delicious scones. If you would like, at this point you can also freeze the scone dough in an airtight container for up to 1 month before baking.
Ingredients and Substitutions
All purpose flour: the foundational structure of these scones.
Salt: to balance and bring out the sweetness of the scones.
Baking powder: helps the scones rise.
Granulated sugar: sweetens and tenderizes the scones.
Unsalted butter: helps tenderize the scones and gives them that buttery, melt-in-your-mouth feel. You can do a 1:1 swap for salted butter, just be sure to omit the extra salt from the dough!
Heavy whipping cream: hydrates and tenderizes the scone dough.
Honey: for sweetening.
Vanilla bean: from Java Sister’s Vanilla, we will use one in the dough and one in the glaze.
Powdered sugar: for the glaze.
Milk: for the glaze. I use 2% milk but you can easily substitute your 1%, whole milk, or your favorite milk alternative!
Tools and ingredients
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make this recipe?
If you made these orange vanilla cinnamon rolls I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Vanilla Bean Scones
Ingredients
Vanilla Bean Scones
- 260 g all purpose flour
- ½ tsp. salt
- 1 tbsp. baking powder
- 70 g granulated sugar
- 113 g unsalted butter
- 120 mL heavy whipping cream
- 20 g honey
- 1 vanilla bean scraped
Vanilla Bean Glaze
- 160 g powdered sugar
- 2 tbsp. milk
- 1 vanilla bean scraped
Instructions
Vanilla Bean Scones
- In a medium-sized bowl, whisk together the flour, salt, baking powder, and sugar. Use a grater to grate the butter into the flour mixture, and whisk it together. Place the mixture into the freezer while preparing the wet ingredients.
- In a small bowl, whisk together the heavy cream, egg, honey, and scraped vanilla bean.
- Make a well in the center of the flour mixture. Pour the liquid mixture into the well, and using a rubber spatula, lightly fold the ingredients together until everything is just combined.
- Use your hands to lightly knead the dough together.
- Once the dough comes together, turn it out on to a sheet of parchment paper. Split the dough evenly into two pieces.
- Flatten each piece into a ½" thick disc that is approximately 4" in diameter. Place each disc into the freezer for at least 30 minutes.
- Preheat the oven to 400°F / 200°C. Use the parchment paper to line a cookie sheet. Cut each of the discs into 8 triangles and spread out evenly on a cookie sheet.
- Brush the tops of each scone with heavy cream. Bake for 10 minutes, until the tops are lightly golden brown. Wait for the scones to cool before pouring the glaze on them.
Vanilla Bean Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla bean. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid.
- Once the scones are cooled, pour a small amount of the glaze over each scone. Serve, and enjoy!
Thehealthyrabbitsrecipes says
I just so happen to have vanilla bean! I’ll see if I can make these…
Erin says
That’s amazing! I would love to see a picture and know your thoughts if you try them! 🙂
Thehealthyrabbitsrecipes says
I’ll make a post about them on my blog soon!
Thehealthyrabbitsrecipes says
Just made a post on my blog about them!