I got this recipe from the Pioneer Woman and she is right – they are amazing. Utterly and completely amazing. Making them fresh and using real vanilla beans makes them taste so much better than the ones they sell at Starbucks too!
I made these ‘full sized’ rather than the little bite sized ones Starbucks sells, just because I can.
If you don’t have real vanilla beans that you want to use you could use a vanilla bean paste and have lovely results – I love that stuff. I suppose vanilla extract would work as well, but you wouldn’t have those fun flecks of vanilla or nearly the flavor but, desperate times you know….
Better Than Starbucks Vanilla Scones
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Breakfast
Serves: 12
Ingredients
FOR THE SCONES- 3 cups All-purpose Flour
- ⅔ cups Sugar
- 5 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
- 1 whole Large Egg
- ¾ cups Heavy Cream (more If Needed)
- 2 whole Vanilla Beans
FOR THE GLAZE - 3 cups Powdered Sugar, Sifted
- ½ cups Whole Milk
- 1 whole Vanilla Bean
- Dash Of Salt
Preparation Instructions
- Preheat oven to 350 degrees.
- Split the vanilla beans down the middle lengthwise and scrape out all the seeds. Stir seeds into cream. Set aside for 15 minutes.
- Sift together flour, ⅔ cup sugar, baking powder, and salt.
- Cut the butter into small squares, then using a pastry cutter, cut the butter into the flour. Keep going until mixture resembles course sand.
- Combine the cream mixture with the egg, then combine with flour mixture; stir gently with a fork just until it comes together.
- Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about ½ inch to ¾ inch thick. You may need to use your hands to help it keep it's shape.
- Cut the rectangle into 12 squares. Next, cut each square in half diagonally, to form two triangles.
- Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
VANILLA GLAZE - To make the icing, split one vanilla bean in half lengthwise and scrape out the seeds.
- Stir seeds into milk; allow to sit for awhile.
- Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
- NOTE: You can sift dry ingredients by stirring with a wire whisk.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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