These scones are the best I can suggest when you want something that is easy to make and yet impressive and special. Delicate and decadent, these scones are simply wonderful. The process is so easy, you would be crazy not to try. Let me show you how to elevate scones with high quality vanilla like these products that came from the Vanilla Bean Kings.

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The process of making vanilla bean scones starts out just like making biscuits or any other scone recipe. You’ll need 2 cups of all purpose flour, 1 and a 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/3 cup of sugar, stir it all together to combine. I started using organic unbleached flour a few months ago and never looked back. I also switched to baking powder without aluminum and have not noticed a difference in the rise of my baked goods. I highly recomend cutting aluminum out of your ingredients if you can. Making your own baking powder is as easy as combining Cream of tarter, baking soda, and cornstarch in a 1:.5:.5 ratio. One teaspoon of cream of tartar, 1/2 a teaspoon of baking soda, and half a teaspoon of cornstarch, for example.

Just like making biscuits, your next step in the process will be to cut in your fat. These scones melt in your mouth with the help of a half cup of cold butter, unsalted. Cut the butter in and work it through until it resembles small crumbly pieces.

Next, we work in the heavy whipping cream and gently form a dough. If you are using a stand mixer than stop the machine just before the dough forms so you can add in the most important part.

I have to insist that you make the effort to use pure vanilla extract, vanilla paste, or all of the seeds from one whole vanilla bean at this point. Only the true essence of vanilla will effectively create the highest quality flavor these scones deserve. Typically, I use the seeds from a vanilla bean so I can have them present in the scone for a lovely presentation, however, if you are lucky enough to have vanilla bean paste then the seeds will be included. If you can not find the bean or the paste then you can make these with pure vanilla extract. For me, the extra expense is worth it to have that deeper vanilla flavor you get when the seeds are included.

The dough will be separated into three equal portions and then shaped into rounds to prepare for cutting. This step helps keep them uniform in shape and size.

These rounds will be cut into eight triangles each.

Place these scones about a half an inch apart on a baking stone for the best lightly browned bottoms. Need a baking stone? You can get one (prettier than mine) by shopping my Pampered Chef website right here: round baking stone . The scones will bake at 375 for about 15 minutes or until lightly golden brown on top. While they are in the oven we can make the glaze.

In a bowl, combine powdered sugar, milk, and the magical insides of one whole vanilla bean. To scrape out the seeds you will need a sharp knife. Simply hold the bean by one end and drag the point of the knife down the length of the vanilla bean. You will use the back of the knife to scrape the seeds out from the end to end. This is where the magic of the vanilla bean lies. Millions of tiny seeds are in each vanilla bean but you can’t simply plant them and grow the white orchids that produce vanilla. These itty bitty seeds have to be started in petri dishes filled with nutrient agar and then transferred several times before they are big enough to grow on their own. Yep, I looked into it. Yep, I bought some. Nope, it probably won’t work but I felt the need to try.

Vanilla Bean Kings have fantastic Grade A vanilla bean products and it’s been an honor to work with the items they sent me. Their company started in hopes of helping the people of that community to improve their quality of life by boosting their trade business in the vanilla industry. I love finding a company with a heart! They have generously offered us a discount code of BusyBee10 for a 10% discount. This does not combine with other coupons or discounts they offer. Using the code at checkout should work for you and I think there’s a small commission for me as well. I can tell you honestly, it’s really good and I plan to use it again.

Once your scones have cooled you can frost them and enjoy! Store any possible left overs in an air tight container. I can tell you that they only lasted 24 hours in my house! Just don’t make yourself sick, once you eat one it’s really hard to stop!

Y’all be sweet,

Bena’