Vanilla Bean Scones

by Allison @ Alli 'n Son on June 28, 2012

Welcome to Sweet Tooth Friday, a day devoted to all things sweet. Feel free to drool over today’s recipe, link up your own sweet recipes, and visit a few of the other sweet, sweet recipes shared by fellow bloggers.

I very clearly remember the first time I had a scone. It was at this little coffee shop on campus in college. One of the few places I could get a decent mocha and my all time favorite place to have lunch.

There, sitting on the counter, were these oddly shaped biscuit type things. All lumpy and freeform, I really didn’t know what to make of them. But with enticing flavors like chocolate chip and raspberry ambrosia, I couldn’t resist.

And that is when my favorite lunch spot on campus became the one and only place where I would eat lunch. A skinny mocha with a raspberry ambrosia scone (or a chocolate chip scone if it was an extra chocolate kind of day). I would eat this just about every day for lunch. Sitting with my friends, their lunch trays filled with Burger King burgers and fries, I’d nibble away at my scone and sip at my mocha, savorying each and every bite. I never once looked over, envious of their burgers. And although I may have stolen a fry or two when no one was looking, I knew that my meal tasted so much better than theirs.

I’ve been a sucker for a good scone every since.

Vanilla Bean Scones Recipe

Scones, by nature, tend to be a little on the dry side, at least compared to cake-like muffins. But a good scone, done right, isn’t so dry that you can’t eat it without a giant glass of milk. A good scone welcomes a giant glass of milk, an iced coffee or a steaming cup of morning coffee, but it doesn’t require it. A scone done right has just the right amount of dryness, the perfect touch of sweetness, and unbelievable flavor.

Vanilla Bean Scones Recipe

Vanilla Bean Scones Recipe

Based on a basic scone recipe from King Arthur, one of my all time favorite places for muffin, bread and now scone recipes, these vanilla bean scones may just be the perfect scone. Bursting with vanilla flavor from my latest baking obsession, vanilla beans and lightly sprinkled with homemade vanilla sugar, well, these scones put even those campus-coffee shop scones to shame.

Hello breakfast, lunch and even dessert. Oh yes, these scones do it all.

Vanilla Bean Scones

Yield: 12 scones

Vanilla Bean Scones

Warm and fragrant vanilla scones infused with vanilla beans and sprinkled with vanilla sugar.


  • 1-1/2 cups all-purpose flour
  • 1-1/4 cup white whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cut into pieces
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split and scraped
  • 1/2 cup milk
  • Topping
  • 2 teaspoons milk
  • 2 tablespoons vanilla sugar


  1. In a large bowl whisk together the flours, sugar, salt, and baking powder.
  2. Using a pastry knife or your hands, add in the cut butter until it resembles coarse sand.
  3. In a medium bowl whisk together the eggs, vanilla extract and vanilla bean, and milk.
  4. Pour the milk mixture into the flour mixture, stirring until moistened, do not over stir.
  5. Line a large baking sheet with parchment paper or a silicone liner. Lightly dust with flour.
  6. Scrap the dough onto the prepared baking sheet, dividing in half. Form each half into a 5-inch circle, about 3/4-inch thick.
  7. Brush each circle with 1 teaspoon milk and sprinkle with 1 tablespoon vanilla sugar.
  8. Using a large, sharp knife, cut each circle into 6 slices.
  9. Chill in the freezer for 30 minutes (optional, but this results in the highest rise and best texture).
  10. Preheat oven to 425 degrees.
  11. Bake scones for 20-25 minutes or until lightly golden brown.
  12. Cool briefly before serving. These are best served warm.


Scones store for several days when cooled to room temperature and wrapped in plastic. They also freeze well.

Inspired by King Arthur Flour recipe for basic scones.

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