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!
- 2 cups (256g + more for dusting) – all-purpose flour
- ½ cups (100g) – granulated sugar
- 2 teaspoon – baking powder
- 1 teaspoon – salt
- 1 stick (114g) – cold vegan butter, cubed (see notes)
- ½ cup (125ml) – full-fat coconut milk (see notes)
- 2 tsp – vanilla extract
Vanilla Bean Glaze:
- 1 cup (120g) – powdered sugar
- 1 tsp – vanilla bean paste (or seeds scraped from 1 vanilla bean, see notes)
- 1 ½ tablespoon – non-dairy milk, I used soy
- 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 1/2-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.
- To prepare the glaze, take a small bowl and stir in the powdered sugar, vanilla bean seeds, and milk together until smooth. It might not look like it is not incorporating, but it will! Keep mixing until it does! 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. (Do not glaze the scones while they are hot, they will melt right off.) Allow the glaze to set, then serve and enjoy!
- You need to work with cold butter, this will create the lovely flakey layers in between.
- If you can’t find vanilla bean paste or vanilla beans 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!
- I like using full-fat coconut milk because it has a thicker consistency, and it 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.
- If you do not have a food processor, you can use your hands or with 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.
- 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 just the bare scone, and warm it up again in the oven or microwave. Allow to cool and add the glaze.
Keywords: vegan, recipes, breakfast, snack, vegan scones, vegan recipes