Vanilla Bean Scones

Buttery, flakey scones flooded with specks of vanilla beans. Not overly sweet, these Vanilla Bean Scones are soft on the inside and crispy on the outside. The ultimate vehicle for Vermont Creamery’s Crème Fraîche with Madagascar Vanilla, these scones are my latest obsession.

Vanilla Bean Scones |

On the rare afternoon a few weeks back, I abandoned the laundry and my overflowing inbox and gave into a hankering for scones. The kids were in school and the first three episodes of Downton Abbey had been waiting on my DVR long enough. I decided to ignore the rest of my to do list in lieu of baking scones and then sitting on the couch with said scones right from the oven. I poured a cup of tea, snuggled under a blanket and caught up with my old friends, Lady Mary and Mr Banks.

Vanilla Bean Scones |

If you don’t watch Downton (what? really, you don’t?) then feel free to skip to the bottom of this post and grab the recipe. Just because you don’t watch Downton, doesn’t mean you can’t enjoy a still warm scone slathered with crème fraîche. It does, however, mean that I’m reconsidering our friendship. I mean, seriously, you don’t watch Dowton? For reals, you’re missing out. And we have far less to talk about.

Vanilla Bean Scones |

For the rest of you– let’s dish. What do you think of the season so far? I’m digging it even though I’m an episode behind. My heart breaks for Ana and I really hope Bates doesn’t do anything crazy. Thomas is as smarmy as ever and I’m just waiting for him to do something awful. And pretty please can I please go back in time and cook with Mrs Patmore and Daisy for a day? Tom needs to find a good girl or go back to Ireland already. His unrest is making me crazy. Which brings me to lady Cybil. I always thought she left the show because the writers wrote her off but looks like she asked to done. She’s hoping to make on the big screen and has a new movie coming out soon, Winter’s Tale. I’m biased but I think it looks like it’s going to be great; I love anything with Colin Farrell and my husband worked quite a bit on it so we’ll be checking it out for sure.

Vanilla Bean Scones |

That’s it for today- just a bunch of tv jibbery. Hope you’re all having a wonderful week. Ditch the chores, make scones and watch the boob tube- I promise it’ll make for a delicious afternoon.

Vermont Creamery sent me a cooler full of butter, goat cheese and crème fraîche but I was in no way compensated to write this post. I just really, REALLY love their products. As I’ve said before, I will work for butter.


Vanilla Bean Scones

  • Yield: 16 scones 1x


A high altitude recipe for Vanilla Bean Scones that are tender, flakey and buttery perfection.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold butter, cut into 1/2-inch cubes
  • 1 egg
  • 1 vanilla bean, seeds scraped
  • 1 teaspoon vanilla extract
  • 1/2 cup + 1 Tablespoon heavy whipping cream
  • 1 egg, beaten
  • 2 tablespoons coarse sugar


  1. Preheat oven to 375°F.
  2. In the base of a food processor, add flour, 6 tablespoons of sugar, baking powder and salt. Pulse just until it’s mixed together. Add the cold, cubed butter and pulse about 10 times until the flour mixture resembles a coarse meal; set aside.
  3. In a large bowl, whisk 1 egg, cream, seeds from the vanilla bean and vanilla extract together until blended.
  4. Transfer the flour mixture from the food processor into the bowl with the wet ingredients and stir just until combined. I think a wooden spoon works best for this.
  5. Turn the dough out onto a floured work surface, divide the dough in half and form two rounds of dough that are about 6-7 inches in diameter and roughly 3/4″ thick.
  6. Cut each disk of dough into eighths (pie slices). Place the scones on a parchment-lined baking sheet about an inch apart.
  7. Brush the tops of the scones with the beaten egg and sprinkle the coarse sugar on top.
  8. Bake for 17 minutes or until golden.
  9. Remove from oven and cool on a cooling rack.


To make these at sea level, increase the baking powder to 1 tablespoon and decrease the cream to 1/2 cup.