Vanilla Bean Scones

These vanilla scones are perfect for breakfast, brunch or just a snack. Serve alone or with a 'spot of jam'.

Photo by Kerry J.
Adapted from sugarcrafter.net
Fluffy soft and light vanilla bean scones that make the perfect treat

PREP TIME

30

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

95

minutes

SERVINGS

8

servings

Adapted from sugarcrafter.net

Ingredients

  • 3

    cups unbleached flour

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 1/3

    cup sugar

  • 1

    stick butter

  • 2

    eggs

  • 1/4

    cup milk

  • 1/4

    cup half and half

  • 1

    teaspoon vanilla extract

  • 1

    vanilla bean, split and scraped

  • TOPPING

  • 2

    tablespoons milk

  • A little bit of vanilla bean

  • 2

    teaspoons granulated sugar

Directions

Preheat the oven to 425°F In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. In another large bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean. Whisk the dry ingredients into the wet ingredients. Turn the dough out on to a floured surface and knead to combine. Separate the dough into halves. Shape each half of the dough into a circle and then cut each half into four wedges. Pull the wedges apart just a bit and then brush with the milk and vanilla extract mixture. Sprinkle with the granulated sugar. Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. When the scones are done, remove them to a wire rack to cool.

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