The Baker Orange

College Kitchen: Vanilla Bean Scones

Story by Jenna Stanbrough

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If you’ve ever tried Starbucks’ vanilla bean scones, you have got to try these. Not only are they softer and creamier, but they taste even better, and Starbucks is hard to beat. This recipe is a must-try. You can stick to the vanilla bean or you can add your own twist by adding in fruit. I have made these a few times before, and have tried strawberry and blueberry, which were just as good. The secret here is the vanilla bean. Vanilla beans are not cheap, so I ordered Madagascar vanilla beans off of Amazon to get the best deal. I ordered them specifically for this recipe because I knew after the first time that I would be making them again. Enjoy!

Ingredients

Scone

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 1 small box (3.4 ounces) instant vanilla pudding mix, optional
  • 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
  • 1 large egg
  • 1/2 cup plus 1 tablespoon heavy cream (I just used milk)

Frosting

  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla bean paste or extract
  • 2-3 tablespoons cream (or milk)

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Whisk together the flour, sugar, baking powder and salt in a large bowl.
  4. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.
  5. Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg and 1/2 cup heavy cream or milk.
  6. Stir gently with a fork until just incorporated. Bring the dough together with your hands.
  7. Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into eight triangles and place each on the prepared baking sheet.
  8. Bake for 8-10 minutes until just golden. Cool before frosting.

To make the frosting:

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