Vanilla Bean Scones

Steve Dias

4 cups all-purpose flour

1/2 cup vanilla sugar (add 2 beans per cup of granulated sugar; store for 2-3 weeks before use)

1 tsp lemon zest (zest from one large lemon will do)

1 vanilla bean (we recommend Madagascan) divided 1/3 and 2/3

1/2 tsp salt

10 tbsp. unsalted butter, cut into chunks

1 cup whipping cream

1 tsp vanilla extract


Preheat oven to 400 degrees, place racks in upper and lower 1/3 of oven.

Cut vanilla bean in 2 pieces, 1/3 and 2/3.

Add into food processor flour, sugar, zest, baking powder, salt, and seeds and pulp from larger vanilla piece.  Pulse until combined.

Add butter and pulse until butter is pea-sized.

Add flour mixture to bowl.  Stir until incorporated.  Do not over mix.

Divide dough in half.  Pat one ball of dough into a 6 inch circle of about 3/4 inch thick.  Cut into 1/8s or use circle cutter.

Place scones on ungreased baking sheet.  Use parchment paper for easier cleanup. 

Bake 15-18 minutes.  If scones are small, check after 12 minutes.

Unbaked scones can be frozen; add to cooking time when baked.



1 cup of confectioner's (10x) sugar

2-4 tbsp. of milk (start with 2 tbsp.)

Seeds and pulp from smaller piece of vanilla bean


Mix and drizzle on cooled scones.