Easy Vanilla Scones
User Reviews
4.9
75 reviews
Excellent
Easy Vanilla Scones
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These Vanilla Scones are tender and flavorful but with just the right sweetness and crisp, buttery edges, making them the perfect weekend baking treat. This recipe for vanilla scones makes 8 to 12 generous size scones. Plus, it is super easy to make; mix everything up until it’s combined, cut into wedges, bake and drizzle with vanilla glaze goodness.
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Ingredients
- 469 g (3-¾ cups) all-purpose flour , spooned into a measuring cup and leveled with a knife
- 30 g (¼ cup) cornstarch
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 50 g (4 tablespoons) granulated sugar
- 50 g (4 tablespoons) light brown sugar
- 226 g ( 2 sticks) cold unsalted butter, cut into ½-inch pieces
- 4 large eggs , straight from the fridge
- 1 cup heavy cream or buttermilk
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla
- ½ vanilla bean split and scraped
- 2 tablespoons turbinado sugar
For the Vanilla Glaze:
- 1 cup confectioners' sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon clear vanilla
- ½ vanilla bean split and scraped
- 2 to 3 tablespoons heavy cream or evaporated milk
Instructions
For the Vanilla Scones:
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into the heavy cream and set aside while preparing the dry ingredients.
- In a food processor, pulse flour, cornstarch, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and place in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- In a medium mixing bowl, whisk together heavy cream and vanilla bean mixture, eggs, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until just blended.
- Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little. If the dough is dry, add 1 tablespoon of heavy cream.
- ✏️Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the vanilla scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
How to Make Vanilla Glaze:
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into 2 tablespoons of heavy cream. Add the confectioners' sugar and vanilla extract and whisk together until smooth and thick but pourable. Add 2 to 3 teaspoons extra of heavy cream if needed. Spoon the vanilla glaze over each cooled scone. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Baked Vanilla scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
- Make Ahead
- Make Ahead
- Vanilla Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Vanilla Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Vanilla Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Vanilla Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- How to Freeze
- How to Freeze
- Vanilla Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze vanilla scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
- Vanilla Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze vanilla scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
- Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- To store: Baked Vanilla scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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