vanilla bean cream scones

Pillowy soft vanilla bean cream scones are a breakfast dream! Baked until lightly golden and drizzled with vanilla bean butter glaze, these wedges are melt-in-your-mouth tender. A touch of cardamom pairs nicely with the classic vanilla flavor, and you’ll want to spoon the glaze over almost anything.

Vanilla Bean Cream Scones

I do recommend baking with vanilla bean paste instead of extract here: the rich and concentrated paste gives both the scones and glaze incredible flavor. If you like, prep the scones ahead and then freeze until a craving strikes. Simple and scrumptious, these scones make the perfect start to any day.

Vanilla Bean Cream Scones

Vanilla Bean Cream Scones

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Vanilla Bean Cream Scones

Vanilla Bean Cream Scones



  • 3 cups flour
  • 1 Tbsp aluminum free baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 tsp cardamom
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 1/3 to 1 1/2 cups cold heavy cream


  • 1 Tbsp cold heavy cream
  • 2 tsp sugar


  • 1 Tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 1 1/2 Tbsp milk
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 2/3 cup powdered sugar, sifted


  1. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk flour, baking powder, salt, sugar, and cardamom in a medium bowl. Combine vanilla bean paste with 1 1/3 cups heavy cream and drizzle over flour mixture; fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
  2. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
  3. Pull the wedges slightly apart, leaving an inch between them, and brush scones with cream and sprinkle with sugar. Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
  4. For the glaze, whisk together melted butter, salt, milk, vanilla bean paste, and powdered sugar in a small bowl. Drizzle over scones and let set before serving.


Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use. Recipe inspired by Bake From Scratch.

Keywords: Vanilla, Vanilla Bean, Cardamom, Scones

Vanilla Bean Cream Scones

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  1. Just lovely, Laura! Vanilla can be such an under-rated and under-used main focus ingredient. You truly made vanilla the starring role with these scrumptious scones. They shine brightly – especially with your fabulous glaze. 🙂 Cannot wait to try this recipe, my friend. Thanks for sharing!

  2. Last time I made vanilla bean scones, my friends went crazy for them. I need to treat them to your recipe!

  3. Those specks of vanilla bean paste in the glaze looks so pretty! The simplicity of these scones is wonderful! Love the hint of cardamom in it!