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Vanilla Bean Scones


Baking your own scones is cheaper than bakery bought, and much easier to make that you might think. This recipe uses Vanilla Bean, to compliment one of my favorite homemade jam recipes (on Key Ingredient) called "Strawberry-Raspberry Vanilla Bean Jam". I can have scones in the oven in 15 minutes, and enjoy them in under 40 minutes. I even freeze scones, individually, in plastic wrap. Frozen scones can be baked and turned out just as well as freshly made. Click on the source to see how I made these. Recipe slightly adapted from King Arthur Flour.

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Rate this recipe 4.5/5 (22 Votes)


  • 4 cups King Arthur Unbleached Self-Rising Flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold butter*
  • 3/4 cup milk or light cream
  • 2 large eggs
  • 1 tablespoons vanilla bean paste (or 2 teaspoons pure vanilla)
  • Coarse granulate or turbinado sugar, optional
  • 2 tablespoons heavy cream or light cream, optional


Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

*NOTE: Self rising flour can be made by substituting 1 cup of all purpose flour minus 2 teaspoons, with the addition of 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to make the full cup.

NOTE: For tender scones, you don't want to overwork the dough and you'll want to keep your ingredients as cold as possible. Chunks of butter, chilled in the dough, will create steam -- and that means tender dough. I like to use frozen butter, and then grate it-- which is much less work than using a pastry cutter or your fingers. Plus, it keeps the butter nice and cold.

Preheat the oven to 400°F.

Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor.

In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients.

Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don't worry if you see bits of dried flour.

Pat the dough into a circle, about 3/4 inch thick-- or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares.

Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet.

Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch.

Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown.

Allow to cool to warm and serve with butter and jam, or clotted cream.

NOTE: Unbaked scones can be wrapped, individually, with plastic wrap. They can be baked frozen for convenience, but it might up to an additional five minutes for them to bake to a light golden brown.

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