I’ve been wanting to make vanilla bean scones for quite a while, and now that I have plenty of vanilla beans in my pantry, I finally decided to go for it. The scones I’ve made in the past have always been a little on the flat side, albeit still very tasty. But this time, I adapted my recipe from King Arthur Flour’s basic scone recipe, and they came out perfectly tall and fluffy. These are perfect for breakfast, brunch, or even an afternoon snack!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/4 cup milk
- 1/4 cup half and half
- 1 tsp vanilla extract
- 1 vanilla bean, split and scraped
For the topping:
- 2 Tbsp milk
- A little bit of vanilla bean
- 2 tsp granulated sugar
Preheat the oven to 425 degrees. 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. I can’t get enough of those gorgeous vanilla flecks!