I love vanilla as a stand alone flavor. So often vanilla is a supporting flavor, but it can really shine on its own. Its warm, mellow and sweet. And, I especially love to use whole vanilla bean when vanilla is the main flavor in a baked good. I find fresh vanilla bean to be more complex than vanilla extract. These Fluffy Vanilla Bean Scones with Vanilla Glaze really puts vanilla at center stage. And boy does it shine.
These Vanilla Bean Scones with Vanilla Glaze are so tasty. They are fluffy, tender and the perfect amount of sweet. I love to serve these as a brunch time treat or as an any-time-of-day snack.
Tips for a Fluffy and Tender Vanilla Bean Scone
These Vanilla Bean Scones are incredibly easy to make and use basic pantry ingredients. But, they do take some care to make. Scones are a top notch baked good, but they can become tough and dry with a few missteps.
First, my number one trick to making a fluffy and tender scone is to handle the dough as little as possible. Because the more you handle the dough, the more opportunity gluten has to strengthen. And strong gluten means tough scones.
My second tip for delicious Vanilla Bean Scones is to work the butter into the flour until the butter is pea sized. Small pieces of plant butter throughout the pastry will help with lift. And, if the butter is worked into the flour more than to the pea-sized stage, the dough will be too wet.
Lastly, when the scones are cut from the circle of dough, use a sharp knife and leave the edges raw. It can be tempting to pat the sides of the scones, but don’t! Bexause, these scones will rise higher if the edges are left alone.
Then, once these Vanilla Bean Scones are baked, the simple vanilla glaze adds another hit of vanilla and some welcome sweetness. These scones are sure to be a hit at your next brunch.
Vanilla Bean Scones with Vanilla Glaze
- 1 Stick Non-Dairy Butter, COLD + cut into cubes I used Earth Balance Buttery Sticks
- 2 Cups Flour
- 1/2 Cup Sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Kosher Salt 1/8 tsp if using fine grain salt
- 1/2 Cup Unsweetened Plant Milk I used So Delicious Coconut Milk
- 2 tsp Lemon Juice or White Vinegar
- 1 tsp Vanilla Extract
- 1 Vanilla Bean, Scraped
For the Glaze
- 1 1/2 Cups Powdered Sugar
- 1 Vanilla Bean, scraped
- 1/2 tsp Vanilla Extract
- 5-6 tsp Plant Milk I used So Delicious Coconut Milk
- Preheat oven to 425* F and Line a sheet tray with parchment or a silicone baking mat.
- In a small bowl, combine plant milk, lemon juice and vanilla extract. Stir and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt and the seeds from the scraped vanilla bean. Whisk to combine, being sure to break up any clumps of vanilla bean.
- Add the cubed non-dairy butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the butter is the size of small peas.
- Pour the wet ingredients into the flour butter mixture and using a spatula, gently fold until everything is just combined.
- Scrape the dough onto a lightly floured work surface and gently press into a circle that is 6-7 inches in diameter.
- Using a sharp knife, slice the circle into 6 triangles. Place the triangles onto a lined sheet tray and bake in a 425* oven for 18-20 minutes or until the scones are golden all the way across the bottom.
- Allow to cool for 10 minutes before glazing.
Meanwhile make the Vanilla Glaze:
- In a small bowl, combine powdered sugar, vanilla bean, and vanilla extract. Add the plant milk 1 teaspoon at a time, stirring with a whisk in between each addition, until you reach a consistency that can be drizzled.
- Once, scones have cooled for 10 minutes, use a spoon to drizzle the desired amount of glaze onto each scone.
Let me know how you like this recipe and if there is anything you’d like to see me make next!