Vanilla Bean Scones with Fresh Berries
Vanilla Bean Scones with Fresh Berries
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
For Serving
- 1 cup fresh mixed berries
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the 1/2 cup heavy cream and vanilla bean paste. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix; the dough will be shaggy.
⏱️ 3 min
- 5
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle. Using a 2 1/2-inch round cutter, cut out scones. Gather the scraps, gently re-pat, and cut out remaining scones. You should get about 8 scones.
⏱️ 5 min
- 6
Place the scones on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream. Place the baking sheet in the freezer for 15 minutes. This helps the butter stay cold and results in flakier scones.
⏱️ 2 min
- 7
Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400
- 8
Remove from oven and let cool slightly on a wire rack. Dust with powdered sugar and serve warm with fresh mixed berries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Scones with Fresh Berries
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
For Serving
- 1 cup fresh mixed berries
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
In a separate small bowl, whisk together the 1/2 cup heavy cream and vanilla bean paste. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix; the dough will be shaggy.
⏱️ 3 min - 5
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle. Using a 2 1/2-inch round cutter, cut out scones. Gather the scraps, gently re-pat, and cut out remaining scones. You should get about 8 scones.
⏱️ 5 min - 6
Place the scones on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream. Place the baking sheet in the freezer for 15 minutes. This helps the butter stay cold and results in flakier scones.
⏱️ 2 min - 7
Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400 - 8
Remove from oven and let cool slightly on a wire rack. Dust with powdered sugar and serve warm with fresh mixed berries.
⏱️ 1 min