Glazed Vanilla Bean Scones
  • 2 cups (8.5 oz) flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick of unsalted butter, chilled and cut into chunks
  • 1 teaspoon vanilla bean paste (or the scraped out seeds of one vanilla bean)
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • ¾ cup buttermilk (6 oz)
For the glaze:
  • ½ cup powdered sugar (more if needed)
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons of milk
  1. Preheat oven to 375 F.
  2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
  3. Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of peas.
  4. Make a well in the center of the mixture and add the vanilla extract and paste.
  5. Whisk the buttermilk and egg yolk together and gradually add it to the well in the flour mixture, mixing with your hands or a spatula until the dough holds together but is not sticky. (You will probably not need all the buttermilk mixture- save the rest to brush on the scones)
  6. Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
  7. Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with remaining buttermilk mixture.
  8. Bake for 18-22 minutes or until slightly golden. Cool on a wire rack.
For the glaze:
  1. Combine the powdered sugar, vanilla paste and extract in a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.
Recipe adapted from King Arthur Flour
Recipe by The Baker Chick at