Easy to make Vanilla Scones are the perfect way to start the day! Topped with a vanilla bean glaze, these yummy treats are perfect for breakfast, brunch or as an afternoon treat with coffee or tea.
When it’s time to serve up breakfast, most folks fall into either one of two categories. They’re either sweet or savory lovers. There is one more group though. It’s the one I belong to. I love both! My favorite combination is eggs, bacon and a little something sweet. That’s where these Vanilla Scones come in. They are tender and light with just the right amount of sweetness. As a bonus, they are so easy to make that you can have them on the table in no time!
Making homemade baked goods really is much easier than you think and this recipe proves it. All the prep work is just measuring and then, letting the food processor do all the mixing. To make this recipe, which is inspired by Starbucks mini Vanilla Scones, extra special, the addition of real vanilla seeds is key. The little flecks of vanilla in the glaze give these scones rich vanilla flavor that’s downright magical.
What You’ll Need To Make Vanilla Scones
- All-Purpose Flour
- White Sugar
- Baking Powder
- Unsalted Butter
- Half & Half
- Vanilla Extract
- Powdered Sugar
- Vanilla Bean
How To Make This Recipe
- Start by measuring the dry ingredients into the bowl of a food processor. Add in cold butter and using the mixing blade, pulse until the mixture looks like coarse meal. With the processor on low, slowly stream in the Half & Half and vanilla.
- Run the processor until the dough has gathered into a ball. Divide the dough into three balls and flatten to about 1 inch thick. Cut the dough into 6 triangles and place them on a baking sheet lined with parchment. Bake for about 18 minutes until the scones are golden and the centers are set.
- To make the glaze, add powdered sugar and milk to a small bowl. Slice the vanilla bean down the center and using the tip of the knife scrape out the seeds and add them to the glaze. Stir then drizzle over the cooled scones. If you can’t find vanilla beans in the grocery, use 2 teaspoons of vanilla extract in the glaze.
- If you don’t have a food processor, don’t worry! A pastry cutter or fork will get the job done.
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- 2 cups all purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons baking powder
- ½ cup cold, unsalted butter (one stick)cut into small cubes
- ½ cup half & half
- 2 teaspoons vanilla extract
Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 vanilla bean seeds scraped from 1 bean
- Heat oven to 375 degrees. Line a baking sheet with parchment. Set aside.
- To the bowl of a food processor, add flour, sugar, baking powder and salt. Pulse to blend. Add cold butter cubes to flour mixture and pulse until texture is that of coarse meal. Mix vanilla extract with half and half. While the processor is on low, stream in liquid. Keep the processor running until dough forms a ball.
- Remove dough from food processor and divide into 3 equal balls. Flatten to about 1 inch thick. Cut dough into 6 triangles and place on prepared baking sheet. Bake in oven for approximately 18 minutes until golden brown. Remove from oven and cool.
- To a small bowl, add powdered sugar and milk. Slice vanilla bean down the center and using the tip of a knife, scrape seeds out and place in the bowl with sugar and milk. Stir until smooth. Drizzle over scones.
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Hello Donya! I believe I’m handing you, my title, of Scone Queen! My sister requested vanilla scones, to go with my chocolate scones, a few days ago. “Not a problem sissy,” I tell her. Little does she understand, that the nice, plump vanilla bean, is really intimidating and just because I have it on the counter, means absolutely nothing. My original plan was to make vanilla infused honey. I am glad I made scones and it turns out, that plump vanilla bean, was harmless. Unlike the accident prone woman, making yummy vanilla scones, for her little sister. Rather than use half and half, I used a combination of buttermilk and heavy cream and that yielded, a super moist crumb and I also used the air fryer, instead of the oven. These scones are perfect!
It doesn’t say how much salt
Hey there Tiffany!
Thank you so much for your interest in this recipe, I think you’re really going to love it! Usually I use just a pinch of salt, about a quarter teaspoon, but it’s really up to your personal tastes. I hope this is helpful, let me know how everything turns out if you give the recipe a try!