Yuuummmm! In case you were wondering, vanilla bean is one of my favorite ingredients to use. There is nothing complex about it. Vanilla is so simple yet so good! This fresh vanilla bean scone is quite amazing! I wanted to try something a little different this time and use half cake flour for this recipe. It worked really well!
As these were baking in the oven, the house smelled of vanilla bean! It was heavenly. I didn’t expect the aroma to be as strong as it was, but trust me it was a good thing!
Make sure you chill these in the freezer for 10 minutes or in the refrigerator for at least 20 minutes. This will help create a flakier scone. I don’t always do this step. It just depends how much time I have to make them.
To help intensify the flavor a little more, I made a vanilla bean glaze. Put on as much or as little as you like. They are quite delicious plain as they are with the glaze. They would be really yummy with a slathering of you’re favorite jam. I personally like cherry or strawberry…whatever we have in the house or what I’m in the mood for. Since Fall is approaching, apple butter would be wonderful on these scones too! I might make some soon!
1 cup AP Flour
1 cup Cake Flour
½ tsp. Baking soda
¼ tsp. Salt
2 Tbsp. Sugar
½ cup Unsalted Butter, cold
2/3 cup Buttermilk
2 tsp. Vanilla Bean Paste
1 cup Powdered sugar
½ tsp. Vanilla bean paste
2 Tbsp. Milk
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, mix together AP flour, cake flour, baking soda, salt, and sugar.
- Measure the buttermilk and add the vanilla bean paste to that. Mix together.
- Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
- Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
- Add the buttermilk and vanilla bean paste to the dry ingredients with the butter. Mix until combined.
- Place the scone dough on a lightly floured counter. Form into a 7-8 inch disc. Cut into 8 scones. Place on the prepared baking sheet. Chill for 10 minutes in the freezer or 20 minutes in the refrigerator, time permitting.
- Bake for about 12-15 minutes at 425 degrees Fahrenheit (Convection oven).
- Prepare the glaze after the scones have completely cooled. If you decide not to make the glaze, the scones are still delicious on their own. You could even put your favorite jam on them.
I hope you get a chance to enjoy these scones and share them with your friends and family!