Chef’s Recipe: Vanilla Bean Scones

Vanilla Bean Scones

makes approximately 24 Tea size scones

Afternoon Tea would not be complete without a scrumptious scone. We share our Vanilla Bean Scone recipe to complement your lunch or tea experience at home.

Ingredients US Metric
All purpose flour 3 1/3 cups 420 grams
Baking powder 1 Tbsp + 1/2 tsp 18 grams
Baking soda 1/2 tsp 2 1/4 grams
Salt 1/2 tsp 2 1/4 grams
Sugar fine granulated 1/4 cup + 1 tsp 64 grams
Butter (cold and cubed) 1/2 cup + 2 Tbsp 155 grams
Buttermilk 1 cup + 3 Tbsp 300 ml
Vanilla extract 2 Tbsp 30 ml
Egg (for egg wash) 1 1
Vanilla sugar* recipe below 1/3 cup 72 grams
Vanilla sugar
Ingredients US Metric
Sugar fine granulated 1/3 cup 72 grams
Vanilla bean 1/3 1/3
  • Split the vanilla bean lengthwise and leave in a tightly closed container with the sugar at room temperature for a couple of days to allow the sugar to absorb the aroma of the vanilla.
  • Keep remaining sugar in a tightly closed container for future use.
  • Preheat oven to 350°F (175°C)
  • Combine all dry ingredients
  • Crumble or cut butter into dry ingredients
  • Add buttermilk and vanilla extract and mix until mixture is fully combined (do not overmix)
  • Roll dough to approximately 2/3 of an inch (1.75cm)
  • Cut dough into desired shape with cookie cutter
  • Fork beat 1 egg to create an egg wash. Brush top of scones and lightly sprinkle with vanilla sugar
  • Bake for 25-35 minutes or until golden brown

Download and print recipe: Vanilla Bean Scone