Vanilla Bean Scones

These scones are light, tender, buttery, and of course, delicious! I am so excited for this recipe which I created in collaboration with Java Sister’s Vanilla. Java Sister’s Vanilla is owned by two sisters who work with local farmers to produce vanilla beans in a more environmentally-friendly way and to promote the preservation of rainforests. 10% of their profits are donated towards organizations dedicated to serving humanity and the environment. Not only are their vanilla beans fragrant and of great quality, they are packaged using 100% compostable packaging. Find the recipe for these scones below!

Yield: 16 mini scones
Preparation: 15 min. + 30 min. chilling
Bake time: 10 min.

Vanilla Bean Scones
260g all-purpose flour (2 c.)
1 tbsp. baking powder
70g granulated sugar (1/3 c.)
1/2 tsp. salt
1/2 c. butter, grated
1/2 c. heavy cream
1 egg
1 vanilla bean, scraped
1 tbsp. honey

Vanilla Bean Glaze
160g powdered sugar
2 tbsp. milk of choice
1 vanilla bean, scraped


Vanilla Bean Scones
In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt. Grate the butter into the flour mixture, and whisk around. Place the mixture into the freezer while you prepare the wet ingredients.

In a small bowl, whisk together the heavy cream, egg, vanilla bean, and honey.

Take the flour mixture out of the freezer and make a well in the center of the mixture. Pour the liquid mixture into the well. Using a rubber spatula, lightly fold the ingredients together until everything is just combined. Use your hands to lightly knead the dough together as needed. (It may look like it wonโ€™t come together, but it will! If absolutely dry and not coming together, add in 1 tsp. of heavy cream at a time)

Once combined, turn the dough out non to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2โ€ thick disc that is approximately 4โ€ in diameter and place in the freezer for at least 30 minutes.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 10 minutes, until the tops are lightly golden brown. Repeat with the other disc.

Vanilla Bean Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla bean. If the mixture seems too thin, add more powdered sugar. If the mixture seems too thick, add more liquid. Once the scones are cooled, pour a small amount of glaze over each scone. Enjoy!

These scones are best enjoyed on the day they are baked, but will last in an airtight container at room temperature for up to 3 days. Enjoy!

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

4 thoughts on “Vanilla Bean Scones”

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