Vanilla Bean Scones
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 scones
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Course
Breakfast
Vanilla Bean Scones
Description
The recipe begins with dry ingredients mixed thoroughly, followed by the incorporation of frozen butter grated finely to create coarse crumbs. This technique encourages a flaky texture once baked. The wet ingredients contain vanilla yogurt, egg, milk, and vanilla bean paste, which contribute moisture and distinct vanilla flavor.
The sticky dough is gently pressed into a circle, sliced into eight triangular scones, and baked until golden brown with a tender crumb. After resting, a glaze of melted butter, confectioners’ sugar, vanilla bean paste, and milk is whisked together and drizzled over the scones for added sweetness and shine.
Scones store well in airtight containers for up to three days. Alternatively, frozen butter may be pulsed into the dry mix in a food processor, offering an efficient preparation method. The subtle vanilla bean aroma and balanced sweetness make these scones a versatile choice for morning or afternoon snacks, paired nicely with tea or coffee.
Ingredients
- ⅓ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter frozen, unsalted
- 5.3 ounces vanilla yogurt
- 1 egg large
- 1 tablespoon milk
- 1 teaspoon vanilla bean paste or pure vanilla extract
For the glaze:
- 3 tablespoons butter melted, unsalted
- 1 cup confectioners’ sugar sifted
- 1 teaspoon vanilla bean paste
- 1 tablespoon milk 2-3 teaspoons
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sugar, flour, baking powder, baking soda and salt until combined.
- Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the yogurt, egg, milk and vanilla until smooth.
- Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be pretty sticky at first, but as you press, the dough will come together.
- Place dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on the prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla bean paste, and 1 tablespoon of the milk. Whisk until smooth. Add additional milk until the glaze reaches your desired consistency. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.
Notes
- Store scones airtight for up to 3 days, preserving their freshness.
- Instead of grating, frozen butter can be pulsed into dry ingredients in a food processor for the same flaky texture.
User Reviews
Overall Rating
4.6
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