Vanilla Bean Scones

Vanilla Bean Scones 3

I realize I’m a little scone-crazy around here. There are worse things to be. Boy band crazy, maybe.

Vanilla Bean Scones 1

Having spent the past two mornings in Edmonton in a very family-friendly hotel with fun pools and a spread of all-you-can-eat beige in the morning, including DIY waffles and those long tubes of Froot Loops you crank out into styrofoam bowls, it made me appreciate how much I value my carb calories – that is, if I’m going to eat a giant wodge of bread or a bagel or cinnamon bun, it had better be great. The coffee too, while I’m at it. Perhaps I’m turning into a breakfast snob.

Vanilla Bean Scones 4

All-you-can-eat scones are easy enough to make happen at home, so long as you have flour and butter and milk (or even sour cream or yogurt) in the house. These also call for an egg, making them richer than your standard biscuit, and vanilla beans just because I was in the mood – there’s no need to rush out and buy one, but if you, like me, hoard your beans, saving them for something special, and then find them a year later in the back of the cupboard, dried out and only good for tucking into a jar of vanilla sugar, here’s a good reason to use one. It’s a satisfying use of a dollar or two to split one with the tip of a knife and scrape out the seeds into your scone dough. Or use vanilla bean paste, which at around $12 a jar is a totally affordable alternative; cheaper than pure vanilla extracts can be, and you get all those bitty black seeds you can see in the drizzle. It doesn’t take much – a jar will last.

vanilla bean scone Collage

I like to pat the dough into a circle right on the baking sheet, then cut it into wedges and pull them apart. No re-rolling of scraps, no wiping down of counters.

Vanilla Bean Scones 6

These are good, basic scones you can add berries or dried fruit or nuts or chocolate to, and there’s no reason you have to drizzle a thin, vanilla-scented icing overtop, except that it takes a minute to stir together and is oh-so-satisfying to dribble back and forth overtop. It dresses them up nice. So I suppose the motivation might be similar to that which inspires one to accessorize an outfit.

Vanilla Bean Scones 5

And if you happen to have a little leftover icing from a cake or cupcakes – I always wind up with a small dish of it, not enough to frost anything with – thin it with a little milk, add a drip of vanilla bean paste and dribble it over your warm scones with a fork.





Vanilla Bean Scones

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18 comments on “Vanilla Bean Scones

  1. Cheryl F.
    February 23, 2013 at 9:38 pm

    Hey, I like both scones and boy bands!

  2. CarrieM
    February 23, 2013 at 11:14 pm

    Julie where did you get the paste?

    • Julie
      February 24, 2013 at 8:24 am

      Carrie – I get mine at the Cookbook Company, but it’s fairly easy to find – in fact I’ve seen it often in the baking section at HomeSense and Winners!

  3. Carol S-B
    February 24, 2013 at 7:35 am

    Carrie, I wanted to ask the same thing.
    Ha ha! Oh, how you make my day with your writing, Julie. “a spread of all-you-can-eat beige in the morning…” that’s EXACTLY how I feel about those “included” hotel breakfasts. I try to eat real at them and it’s darned near hopeless.
    Sometimes they have *very* hard-boiled eggs. I want the protein, but… oh, my.
    Usually, for me, it’s a piece of w/wheat tost, little peanut butter, and an orange if they have them. I am grateful for the food: I realize it’s not easy to please everyone, keep it stocked, clean, and moving along.
    But I so much prefer *your* all- you- can- eat idea! especially so beautifully accessorized with drizzled icing.

  4. stacey snacks
    February 24, 2013 at 1:58 pm

    Just made these, using Dannon lowfat yogurt.
    They came out light and gorgeous! Best scones we ever ate, hands down.
    I added lemon zest to the mix, and lemon juice to the vanilla icing!

    Stacey Snacks

  5. Cory Lievers
    February 24, 2013 at 10:17 pm


  6. Cheryl
    February 25, 2013 at 10:28 pm

    So what’s the difference between a biscuit and a scone? Richer, more sugar? I just made my stand-by baking powder biscuits and realized how similar the recipe is to this.

    • Julie
      February 25, 2013 at 10:54 pm

      Yep, they’re pretty similar, and you nailed it – scones are typically made with an egg and more sugar. A little richer, sweeter and denser than a biscuit.

  7. Annie
    February 26, 2013 at 12:52 pm

    Williams Sonoma also carries the vanilla bean paste.

  8. LeanneS
    February 26, 2013 at 9:44 pm

    I really enjoy your writing Julie. And you do inspire me to cook and bake more than just the same old standbys. Keep up the great job.

  9. Amanda @ Once Upon a Recipe
    February 28, 2013 at 10:25 pm

    How did I not know that you’re a fellow Alberta gal? (I’m from Edmonton)
    PS. These look fabulous. Nothing beats a good scone, in my opinion.

  10. Laura
    March 1, 2013 at 7:48 pm

    Love these. Starbucks has mini ones and every time I see them I am so sad because of course they sound wonderful but old scones are, well, old scones. So clearly I should just make these next time the craving hits!

  11. Marjie
    March 2, 2013 at 5:20 am

    Plz put me in ur email list. Wow. What fab recipes! Live the stories. Thx!!

  12. catherine
    March 3, 2013 at 11:15 am

    just made these on this snowy Calgary morning, husband declared them “awesome”!

  13. Kate
    March 5, 2013 at 2:49 pm

    Oh, my!
    I’ve been looking for a Starbucks knock-off. I have wandered from following your blog of late… thanks for the open-arms welcome back with this recipe 🙂
    I must have been experiencing amnesia to have stayed away so long. You are hereby bookmarked!

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  15. Torsten
    May 25, 2013 at 12:14 pm

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  16. Lori
    November 22, 2014 at 2:29 pm

    Was I the only one where the dough was sooooo sticky that I couldn’t pat it, let alone cut it? Maybe 3 cups of flour? Help!!

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