Vanilla Bean Scones
Cold ingredients are the only way to achieve a flaky interior. By keeping the butter solid until the moment it hits the oven, you create tiny pockets of steam that lift the dough, resulting in a crisp, golden exterior and a tender, soft center.
Mind the temperature of your butter.
If the butter softens, the scones will be heavy rather than light. Keep your butter in the fridge until the very last second.
- large mixing bowl
- pastry cutter or two knives
- baking sheet
- parchment paper
- sharp chef's knife
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 1/2 cupcold unsalted butter, cubed
- 1 wholevanilla bean, split and scraped
- 1/2 cupheavy cream
- 1large egg
Keep the butter visible
Do not overwork the dough. You want to see distinct pea-sized chunks of butter coated in flour; these chunks are the secret to the rise.
The method.
Mix dry ingredients
Whisk flour, sugar, baking powder, and salt in a large bowl. Add the seeds from the vanilla bean, using your fingers to rub the seeds into the sugar so they distribute evenly.
Cut in the butter
Add the cold, cubed butter. Use a pastry cutter or two knives to work it into the flour until the mixture looks like coarse meal with some larger pea-sized butter bits remaining.
Add liquids
Whisk the egg and heavy cream together in a separate small bowl. Pour this over the flour mixture and stir with a fork just until the dough barely begins to clump together.
Shape the dough
Turn the dough onto a floured surface. Fold it over onto itself three or four times to create layers, then press into a 7-inch disc about 1 inch thick.
Cut and chill
Cut the disc into 8 wedges with a sharp knife. Place them on a parchment-lined tray and chill in the freezer for 15 minutes while the oven preheats to 400°F (200°C).
Bake
Bake for 18-22 minutes until the edges are deep gold and the tops feel firm to the touch.
Other turns to take.
Citrus Infused
Add the zest of one lemon or orange to the dry ingredients for a brighter profile.
Glazed
Whisk one cup of powdered sugar with two tablespoons of milk and a drop of vanilla extract; drizzle over the cooled scones.
When it doesn't go to plan.
Use a bench scraper to handle the dough if it feels sticky.
Do not twist the knife when cutting the wedges; press straight down to ensure the layers stay intact.
If the dough gets warm while shaping, put it back in the fridge for ten minutes.
The ones that keep coming up.
Can I use vanilla extract instead of the bean?
You can, but you will lose the visual impact of the seeds and the depth of the flavor. If you do, add 1.5 teaspoons of high-quality extract to the liquid mixture.
Why did my scones spread into a puddle?
The butter was likely too warm. Always ensure your oven is fully preheated and the dough is cold before it goes in.
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