vanilla bean cream scones

Hello, beautiful (scone, that is)!

That might sound like a silly introduction, but look at the vanilla bean specks and the amazing flaking in the these scones. YUM!

I love baking for my friends and family! 

So when my husband's friend's wife gave me a bag of vanilla beans from Mauritius (nearest landmass is Madagascar!), I squealed with delight as my mind raced with thoughts of all the amazing desserts that I was going to make with them.

First on my list . . . make my best friend, Alex, Vanilla Bean Cream Scones for her birthday! 

She enjoys scones as much as I do, so I was excited to gift her to this delightful treat.

~ a few of my Mauritius vanilla beans ~

I typically make my scones using a Sour Cream Scone recipe that I found several years ago, but I recently started using Cook's Illustrated's Simple Cream Scone recipe . . . and it's amazing!

Even my husband - who is QUITE particular - loved these scones. Now that's saying a lot!

There are so many scone recipes on the web that call for too much butter, 'special' flours, and even eggs . . . all of which - aren't necessary in making a tender and delicious scone.

Only a few ingredients need to go into them; and it's the ratio of butter, flour, and cream that can make - or break - a 'heavenly' one.

After many trials in their test kitchens in an effort to find the right ratios, it's no surprise that Cook's Illustrated gave us the perfect scone recipe. 

Although it's a really crumbly dough (and might seem too dry), I assure you that it will bake up a light and flaky scone. 

I use their Simple Cream Scone recipe as my base, and then add flavors like currants, cranberries & orange, vanilla beans, or dried strawberries for flavored versions.

I added vanilla beans in this version, and then drizzled them with a vanilla bean glaze . . . YUM!

If you love scones too, then I highly recommend giving this recipe a try; along with this amazing one!

Enjoy!

vanilla bean cream scones

.     .     .     .     .

2 cups all purpose flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1 cup heavy cream

2 vanilla beans, seeds scraped

.     .     .     .     .

Preparation
Adjust the oven rack to middle position and heat oven to 450 degrees F.

Line baking sheet with parchment paper.

Pulse flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses.

Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.

*If you don't have a food processor, then a pastry cutter or fork will do just fine.

Split 2 vanilla beans and add the vanilla to 1 cup of heavy cream; stir to scatter and suspend vanilla beans.

Stir in cream until dough begins to form, about 30 seconds.

Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.

Take care NOT to over-work the dough. 

Pat dough into 9-inch round and cut into 8 wedges.

Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.

Prepare vanilla bean glaze.

Transfer baking sheet to wire rack and let cool for at least 10 minutes.

Drizzle vanilla bean glaze over the top of the scones.

Serve warm or at room temperature.

vanilla bean glaze

.       .      .       .       .       .    

3 Tablespoons unsalted butter, melted

1 cup confectioners’ sugar; sifted

1 vanilla bean, seeds scraped

3-5 Tablespoons cream

.       .      .       .       .       .   

In a medium bowl, prepare the glaze by mixing together the melted butter, 

confectioners’ sugar, vanilla bean seeds, and cream. 

Whisk until smooth. 

Drizzle on top of scones, or dip the tops into the glaze. 

.       .      .       .       .       .

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orange cardamom cream scones

I'm loving our Summer break from school!

Although it seems like I'm busier than ever, I'm enjoying the change of pace. My schedule isn't dictated by drop-offs and pick-ups three times a day, so the extra time and freedom allows for more fun in the kitchen . . . and PLAY.

The three little ones and I made strawberry lemonade this morning, which we enjoyed when we returned home from the park. I love lemonade in the Summer! It's such a treat!

And along with the lemonade, we enjoyed these scones for an afternoon snack. Yum!

I made them last weekend so that we could take a few with us on our Father's Day picnic at the beach. 

They're so light and delicious! 

Cardamom and orange are an amazing combination! Just a little cardamom adds a warm, floral note to the scones . . . making the bright citrus orange flavor taste like it's been wrapped in a big, warm hug. 

I've shared many scone variations on this blog, but this one is my favorite!

I can't wait for you to try it, too!

orange cardamom cream scones

.     .     .     .     .

2 cups all purpose flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1 cup heavy cream

1/2 teaspoon ground cardamom
zest of 1 large orange

.     .     .     .     .

Preparation
Adjust the oven rack to middle position and heat oven to 450 degrees F.

Line baking sheet with parchment paper.

Pulse flour, sugar, baking powder, cardamom, and salt together in a food processor to combine, about 3 pulses.

Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.

*If you don't have a food processor, then a pastry cutter or fork will do just fine.

Add orange zest to 1 cup of heavy cream; stir to scatter and suspend zest.

Stir in cream until dough begins to form, about 30 seconds.

Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.

Take care NOT to over-work the dough. It will be VERY crumbly, and that's OK.

Pat dough into 9-inch round and cut into 8 wedges.

Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.

Prepare orange glaze.

Transfer baking sheet to wire rack and let cool for at least 10 minutes.

Drizzle vanilla bean glaze over the top of the scones.

Serve warm or at room temperature.

orange glaze

.       .      .       .       .       .  

1 cup confectioners' sugar

1/2 teaspoon grated orange zest           

1 Tablespoon freshly squeezed orange juice, or as needed

Whisk sugar with orange zest and orange juice in a small bowl until smooth.

.       .      .       .       .       .   

In a medium bowl, prepare the glaze by mixing together the confectioners’ sugar,
orange zest, and orange juice.  

Whisk until smooth. 

Drizzle on top of scones, or dip the tops into the glaze. 

.       .      .       .       .       .

more scones . . .

vanilla bean cream scone

pumpkin scones with pumpkin spice icing

LET'S STAY in touch!

Simply Suzannes at Home

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& Pinterest

Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

vanilla bean cream scones

Hello, beautiful (scone)!

That might sound like a silly introduction, but look at the vanilla bean specks and the amazing flaking in the these scones. YUM!

I love baking for my friends and family! 

So when my husband's friend's wife gave me a bag of vanilla beans from Mauritius (nearest landmass is Madagascar!), I squealed with delight as my mind raced with thoughts of all the amazing desserts that I was going to make with them.

First on my list . . . make my best friend, Alex, Vanilla Bean Cream Scones for her birthday! 

She enjoys scones as much as I do, so I was excited to gift her to this delightful treat.

~ a few of my Mauritius vanilla beans ~

I typically make my scones using a Sour Cream Scone recipe that I found several years ago, but I recently started using Cook's Illustrated's Simple Cream Scone recipe . . . and it's amazing!

Even my husband - who is QUITE particular - loved these scones. Now that's saying a lot!

There are so many scone recipes on the web that call for too much butter, 'special' flours, and even eggs . . . all of which - aren't necessary in making a tender and delicious scone.

Only a few ingredients need to go into them; and it's the ratio of butter, flour, and cream that can make - or break - a 'heavenly' one.

After many trials in their test kitchens in an effort to find the right ratios, it's no surprise that Cook's Illustrated gave us the perfect scone recipe. 

Although it's a really crumbly dough (and might seem too dry), I assure you that it will bake up a light and flaky scone. 

I use their Simple Cream Scone recipe as my base, and then add flavors like currants, cranberries & orange, vanilla beans, or dried strawberries for flavored versions.

I added vanilla beans in this version, and then drizzled them with a vanilla bean glaze . . . YUM!

If you love scones too, then I highly recommend giving this recipe a try; along with this amazing one, or this one for orange cardamom scones!

Enjoy!

vanilla bean cream scones

.     .     .     .     .

2 cups all purpose flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled

1 cup heavy cream

2 vanilla beans, seeds scraped

.     .     .     .     .

Preparation
Adjust the oven rack to middle position and heat oven to 450 degrees F.

Line baking sheet with parchment paper.

Pulse flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses.

Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.

*If you don't have a food processor, then a pastry cutter or fork will do just fine.

Split 2 vanilla beans and add the vanilla to 1 cup of heavy cream; stir to scatter and suspend vanilla beans.

Stir in cream until dough begins to form, about 30 seconds.

Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.

Take care NOT to over-work the dough. 

Pat dough into 9-inch round and cut into 8 wedges.

Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.

Prepare vanilla bean glaze.

Transfer baking sheet to wire rack and let cool for at least 10 minutes.

Drizzle vanilla bean glaze over the top of the scones.

Serve warm or at room temperature.

vanilla bean glaze

.       .      .       .       .       .    

3 Tablespoons unsalted butter, melted

1 cup confectioners’ sugar; sifted

1 vanilla bean, seeds scraped

3-5 Tablespoons cream

.       .      .       .       .       .   

In a medium bowl, prepare the glaze by mixing together the melted butter, 

confectioners’ sugar, vanilla bean seeds, and cream. 

Whisk until smooth. 

Drizzle on top of scones, or dip the tops into the glaze. 

.       .      .       .       .       .

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!

sour cream scones

  
I adore scones.  
  
Because scones offer just a hint of sweetness, you will find that they are a wonderful accompaniment to most beverages and menus.  

One of my favorites is the sour cream scone. It's the perfect scone if you're wanting to serve a light sweet treat with an array of spreads, like lemon curd or a home-made blackberry preserve. 
  
Sour cream scones are the perfect combination of butter and sour cream that marry to bake an incredibly tender and moist scone And what about the outside texture of the scone you might ask? Well, it's just irresistible.  Something magical happens in the oven when you've brushed the tops with heavy cream, and then sprinkled them with raw sugar . . . a heavenly sweet crust forms atop each one. The sweetness of the raw sugar rounds out the hint of sweetness found in the scone itself.  
  

This wonderful recipe always finds a place on my brunch menu, and I'm often asked for the recipe. I must admit that this posting is long overdue!  
  
Don't wait for a special occasion to make this treat.  If you don't have any spreads, fresh berries and cream taste absolutely wonderful as well. It's a quick and easy recipe that you and your family will truly enjoy! Bon appetit!  
  

 

Here's how . . .

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, COLD, cubed

1 cup sour cream

1 egg yolk

1/2 cup heavy cream

1/4 cup sugar in the raw  

Preparation

Preheat oven to 400 degrees F.

Be sure that all your ingredients are COLD.

In a food processor (or mixer), pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick circle shape. 

With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Don't worry if the top is uneven, or even flaky, it will only hold more heavy cream and raw sugar . . . which yields an even more heavenly crust!

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown. Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.  

     

Serve warm with lemon curd or a berry preserve 

. . . and enjoy!

Let's keep in touch . . .

Simply Suzannes at Home

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