The BEST Vanilla Bean Scones EVER.

Mary Ann F


I loved Starbuck's mini vanilla bean scones so much it broke the bank. $25+ a week for my daily fix of scone and coffee required an intervention. Fortunately, I came across a recipe that blew my expensive habit out of the water. These scones are way better in flavor and easier on the wallet. And hey! fresher IS better. They're perfect for sharing any time of day and go great with any beverage, hot or cold.

I hope you enjoy them as much as my family and friends do!


★★★★★ 3 votes

25 Min
20 Min


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3 c
all purpose flour
2/3 c
granulated sugar
5 tsp
baking powder (not soda)
1/2 lb
(2 sticks) cold salted butter (you can use unsalted + pinch of salt)
premium bourbon vanilla bean
1 large
3/4 c
heavy cream or heavy whipping cream


5 c
confectioners sugar
premium bourbon vanilla bean
1/2 c
small pinch

How to Make The BEST Vanilla Bean Scones EVER.


  • 1Split the vanilla bean lengthwise and scrape out the caviar and mix into heavy cream. Drop in scraped vanilla bean too, for extra flavor. Refrigerate for 20 minutes. While waiting, preheat oven to 350 degrees and line two cookie sheets with parchment paper or non-stick baking mats (silpats).
  • 2In a food processor, pre-mix the flour, sugar, and baking powder. Add cold butter and continue to pulse until the mixture resembles course crumbs. Remove the vanilla bean and mix the egg into the cream and add into flour/butter mixture while pulsing. Mix just until the dough comes together to form a ball. You can add an additional tablespoon or two of heavy cream if the mixture is too crumbly.
  • 3Transfer the dough to a lightly floured bench and shape and flatten into a rectangle about 3/4 to 1 inch thick using flour-dusted hands. Cut the dough into 12 even rectangular bars. Then cut each bar diagonally, forming 2 triangles. You can use a rolling pin if you prefer.
  • 4Place the scones on the baking sheets 2 inches apart and bake for 18 - 20 minutes or until light golden brown. Allow to cool in the pan for 15 minutes while you prepare the glaze.
  • 5GLAZE:

    Scrape out the vanilla bean caviar and mix with sifted confectioners sugar, salt and milk in a deep bowl. You can add milk or more confectioners sugar for desired consistency. Dip entire scone and allow to set on a cooling rack or parchment paper.
  • 6Store in an airtight container. Scones will be good for a few days...that is if they make it that long.


    *Premium Bourbon (aka Madagascar) Vanilla Beans can be found at your local grocery store or online. I purchase mine at Amazon at a fraction of the cost.

    **Don't throw away freshly scraped beans. Put it in a sealed jar with granulated sugar and allow to sit for a week or two. You'll have amazing vanilla sugar to use for your coffee and tea...or other baking needs.

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