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–+ servings
Bakery Style Vanilla Bean Scones

Bakery Style Vanilla Bean Scones

joymakersandco
These soft and buttery Bakery Style Vanilla Bean Scones are a must try. I love making weekends special and Sunday's are typically for visiting with my dad and making something nice for breakfast. Scones are quickly becoming one of my favorite things to make for those family days.
5 from 2 votes
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Prep Time 35 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 346 kcal

Equipment

  • 1 Large Baking Sheet
  • Parchment Paper

Ingredients
 
 

  • 2 3/4 cup all-purpose flour
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup butter, chilled
  • 2 large eggs
  • 1/2 cup half & half
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Icing

  • 3/4 cup powdered sugar, SEE NOTES BELOW
  • 1 1/2 tablespoon half & half
  • 2 tablespoons butter, melted & cooled
  • 1 teaspoon vanilla paste
  • 1/4 teaspoon almond extract

Instructions
 

  • Prepare your sheet pan with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Set aside.
    In another small bowl, combine the eggs, half & half, vanilla paste, vanilla and almond extracts. Set aside
  • Cube the chilled butter and "cut" it into the dry ingredients using a pastry blender or a fork. Do this only until it looks crumbly like sand, some bits of butter will be about the size of peas. If you have ever made pie crust, this is a similar process.
  • Add the wet ingredients to the dry. Mix this in with a large spoon until a loose dough forms, being careful not to over work the dough. Not too wet or too dry. Just enough to shape into a ball without it falling apart.
  • Place the ball of dough onto the prepared sheet pan and gently press into a disc about 3/4" thick. Carefully cut into 8 pie shaped pieces with a long knife. Don't use a sawing motion when cutting, just gently press down to cut straight across.
  • Carefully separate the pieces, giving them room for chilling and baking. When they bake, you want them to have enough room so they don't become one whole disc again. These will puff up and rise a little bit.
  • Once the pieces are separated, chill in the fridge for 30 minutes. While you are waiting, pre-heat your oven to 400 degrees F/ 200 C and prepare the icing.
  • In a small mixing bowl, whisk together the powdered sugar, milk, butter, vanilla bean paste, and almond extract. Mix until smooth. Cover and set aside.
  • Bake the scones on the middle rack for about 20 minutes, keep an eye on them. You want them to be a light golden color on top. Once done, place on the cooling rack for 5-10 minutes.
  • Place the cooling rack over another piece of parchment paper. Drizzle the icing over the scones while they are still warm but not hot. This prevents the icing from sliding off too much.
    Let the iced scones sit for a few more minutes to set a little bit before serving.
  • Serve this with your favorite hot drink, maybe a side of fruit salad or a nice jam. Enjoy!

Notes

Nutritional Values and servings are estimates only. 
Powdered Sugar- Regular powdered sugar works great, but if you are looking for a "better for you" alternative with a different flavor, check out my DIY Coconut Powdered Sugar!

Nutrition

Calories: 346kcalCarbohydrates: 52gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 445mgPotassium: 45mgFiber: 4gSugar: 12gVitamin A: 565IUVitamin C: 0.2mgCalcium: 145mgIron: 2mg
Keyword bakery style scones, Bakery Style Vanilla Bean Scones, breakfast scones, brunch recipes, copycat scone recipe, scone recipe, simple scones, starbucks scone recipe, vanilla scones
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