Along with everyone around the world, I’ve been using this time in quarantine to do a lot of cooking and baking, and to finally try out recipes that I’ve been too busy to make, like these scones! I’ve always wanted to make these, and I’ve tried these years ago and they were terrible. But this time around, these babies, are *muah* perfection. I love making these scones because they’re quick and easy to make. It really only takes a couple of minutes for the dough to come together. I whipped these up in the food processor, and that’s it. THAT’S IT FOLKS.
These vanilla bean scones are seriously so good! It is slightly crisp on the outside and super soft, flakey on the inside. And topped with the pièce de résistance, the vanilla bean glaze. It gives it the ultimate boost of vanilla flavor. When I shared these with my friends and family this is what they had to say about it, “They are awesome! They’re like what we had in England!”. So what are you waiting for, get yourself a nice hot beverage, and dig into these delicious scones!
Top tips:
- Work with cold butter. Cold butter will help create the soft and flakey layers. Keep in mind though, try not to handle the dough too much once it has been incorporated. The warmth of your hands can start melting the butter.
- Use a food processor. It’ll make your life so much easier and faster. But if you don’t have one, you can make the dough with your hands or use a pastry cutter (just be sure to work quickly).
- Let the scones cool completely before adding the glaze. I know, I know, it’s so tempting to glaze it right when it comes out of the oven! Be patient, hot scones can melt the glaze right off and you won’t get a nice finish on top.
- Vanilla bean paste. YES. Vanilla bean paste, it exists. I love to use the paste as opposed to the actual bean itself because it's cheaper. Sure, I love using quality ingredients, but if I can find a product that is pretty much the same and is cheaper, I'm gonna use it. For almost the same price of 3 pieces of vanilla bean pods, you get a whole tube of it and way more servings. I found my vanilla bean paste at Wegmans at the specialty baking aisle. You can also buy it here
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag me in your photo @flouredframe on Instagram. Happy Baking!
📖 Recipe
Vanilla Bean Scones
These vanilla bean scones are seriously so good! It is slightly crisp on the outside and super soft, flakey on the inside. And topped with the pièce de résistance, the vanilla bean glaze. It gives it the ultimate boost of vanilla flavor. Get yourself a nice hot beverage, and dig into these delicious scones!
Equipment
- Bench scraper or knife
- Rimmed baking sheet
- Parchment
- Small mixing bowl
- Spoon for drizzling
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Scones
- 256 grams All-purpose flour (plus more for dusting)
- 100 grams Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoons Salt
- 114 grams Cold vegan butter (cubed, see notes)
- 125 grams Full-fat coconut milk (see notes)
- 2 teaspoons Vanilla extract
Vanilla Bean Glaze
- 120 grams Powdered sugar (sifted)
- 1 teaspoon Vanilla bean paste (or seeds scraped from 1 vanilla bean)
- 1 ½ tablespoons Non-dairy milk (I used soy)
Instructions
Scones
- Prep the butter by slicing them into 1-inch cubes and place them in the fridge/freezer while you prep the rest of the ingredients.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and mix to combine. Add the cold cubed butter to the food processor, and pulse the food processor until the mixture looks like a coarse meal. Combine the coconut milk and vanilla extract in a measuring cup and pour it in the food processor while running at low speed.
- When the dough has slightly clumped together, turn off the food processor. Transfer the dough on a lightly floured work surface. Flatten the dough into a disc shape, about 1 ½-inches thick. If it feels overly sticky or wet, lightly knead in about a ¼ cup of flour at a time. (Do not over-knead). They should still be slightly sticky, but easy to work with.
- Cut the dough into 8 triangles with a knife or dough scraper. Place them on a baking sheet lined with parchment paper, leaving space about 1-inch apart. Place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 375° Fahrenheit.
- Bake the scones for 18 to 20 minutes, until the centers are set and the bottoms are slightly golden. Remove from the oven and allow the scones to fully cool on a wire rack before adding the glaze.
Glaze
- To prepare the glaze, take a small mixing bowl and stir in the powdered sugar, vanilla bean seeds, and milk together until smooth. You are looking for a thick but runny consistency. If it is too runny, add more powdered sugar, and if it is too thick and not runny add a little bit of milk at a time.
- Once your glaze is ready and your scones are completely cool, drizzle about a tablespoon of glaze on top of each scone. Allow the glaze to set, then serve and enjoy!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- Cold butter. You need to work with cold butter, this will create the lovely flakey layers in between.
- Vanilla bean paste substitution. If you can’t find vanilla bean paste or vanilla beans that are too expensive, you can use regular vanilla extract. However, you won’t get that vanilla bean taste. I prefer using vanilla bean paste because you get more for your money. A little bit goes a long way and it lasts pretty long!
- Full-fat coconut milk. I like using full-fat coconut milk because it has a thicker consistency, and gives the scones a richer flavor. You won’t taste the coconut milk at all. if you don’t have coconut milk, you can use a different non-dairy milk, but you might need to use less – since they’re a little more watery.
- Don't have a food processor? If you do not have a food processor, use your hands or a pastry cutter to work in the cold butter with the dry ingredients. Keep working in the butter in the flour until you get pea-sized pieces, and then add in the coconut milk and lightly knead it together until the dough starts to form and there is no more dry flour left. Do not over-knead! Continue on to step #4. Keep in mind, work quickly, the warmth of your hands will start to melt the butter.
- Storing. These will keep for 3-4 days in a tightly sealed container, you can also freeze these. If you decide to freeze, I suggest not putting on the glaze. Freeze the bare scone, and warm it up again in the oven or microwave. Allow to cool and add the glaze.
Tried this recipe?Leave a comment below & tag @flouredframe on social!
Leave a Reply