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Chef’s Recipe: Vanilla Bean Scones
Vanilla Bean Scones
makes approximately 24 Tea size scones
Afternoon Tea would not be complete without a scrumptious scone. We share our Vanilla Bean Scone recipe to complement your lunch or tea experience at home.
| Ingredients | US | Metric |
| All purpose flour | 3 1/3 cups | 420 grams |
| Baking powder | 1 Tbsp + 1/2 tsp | 18 grams |
| Baking soda | 1/2 tsp | 2 1/4 grams |
| Salt | 1/2 tsp | 2 1/4 grams |
| Sugar fine granulated | 1/4 cup + 1 tsp | 64 grams |
| Butter (cold and cubed) | 1/2 cup + 2 Tbsp | 155 grams |
| Buttermilk | 1 cup + 3 Tbsp | 300 ml |
| Vanilla extract | 2 Tbsp | 30 ml |
| Egg (for egg wash) | 1 | 1 |
| Vanilla sugar* recipe below | 1/3 cup | 72 grams |
Vanilla sugar
| Ingredients | US | Metric |
| Sugar fine granulated | 1/3 cup | 72 grams |
| Vanilla bean | 1/3 | 1/3 |
- Split the vanilla bean lengthwise and leave in a tightly closed container with the sugar at room temperature for a couple of days to allow the sugar to absorb the aroma of the vanilla.
- Keep remaining sugar in a tightly closed container for future use.
Method
- Preheat oven to 350°F (175°C)
- Combine all dry ingredients
- Crumble or cut butter into dry ingredients
- Add buttermilk and vanilla extract and mix until mixture is fully combined (do not overmix)
- Roll dough to approximately 2/3 of an inch (1.75cm)
- Cut dough into desired shape with cookie cutter
- Fork beat 1 egg to create an egg wash. Brush top of scones and lightly sprinkle with vanilla sugar
- Bake for 25-35 minutes or until golden brown
Download and print recipe: Vanilla Bean Scone
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