Vanilla Bean Scones

Vanilla Bean Scones

These vanilla bean scones have just a hint of vanilla and taste even better served with a spiced pear compote.

Vanilla Bean Scones
Yield: 18 scones • Preparation: 20 minutes • Bake: 20 minutes • Refrigerate: 8 hours
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  1. ¾ cup plus 2 tablespoons heavy whipping cream
  2. 1 vanilla bean, split, scraped, and seeds reserved
  3. 2 cups all-purpose flour
  4. ⅓ cup sugar
  5. 2 teaspoons baking powder
  6. ½ teaspoon salt
  7. 5 tablespoons salted butter, cut into pieces
  8. 1 tablespoon vanilla sugar, such as Penzeys (
  9. 1 recipe Spiced Pear Compote (recipe follows)
  10. 1 recipe Faux Clotted Cream (recipe follows)
  1. In a small saucepan, heat cream and reserved vanilla bean seeds just to a simmer. Remove from heat, and pour into a covered container. Refrigerate until very cold, at least 8 hours or overnight.
  2. Preheat oven to 350°.
  3. Line a baking sheet with parchment paper. Set aside.
  4. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cold vanilla-infused cream, stirring to combine. (If mixture won’t come together, add more cream, 1 tablespoon at a time, until a soft dough forms.) Continue to bring dough together in bowl with hands.
  5. Turn dough out onto a lightly floured surface, and knead lightly 3 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch scalloped round cutter, cut 18 rounds from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Sprinkle evenly with vanilla sugar.
  6. Bake until edges of scones are light golden brown and a toothpick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve warm with Spiced Pear Compote and Faux Clotted Cream.
  1. • Vanilla Bean Scones can be frozen raw on baking sheets up to a month in advance. Transfer frozen scones to a resealable plastic bag. Bake frozen scones on parchment-lined baking sheets, allowing an additional 5 to 10 minutes’ baking time.
TeaTime Magazine
Spiced Pear Compote
Yield: 1 cup• Preparation: 20 minutes • Cook: 5 minutes
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  1. ¼ cup water
  2. ¼ cup sugar
  3. 2 teaspoons sliced fresh ginger
  4. 1 cinnamon stick
  5. 1 bay leaf
  6. ½ teaspoon whole cloves
  7. ¼ teaspoon fennel seed
  8. ¼ teaspoon black peppercorns
  9. ⅛ teaspoon ground cardamom
  10. 1 tablespoon butter
  11. 2 teaspoons light brown sugar
  12. 2 cups chopped, peeled Bartlett pears
  1. In a small saucepan, combine water, sugar, ginger, cinnamon stick, bay leaf, cloves, fennel seed, peppercorns, and cardamom. Bring just to a boil, stirring until sugar melts. Remove from heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve, discarding solids. Set aside.
  2. In a skillet, combine butter and brown sugar. Cook over medium heat, stirring until brown sugar melts. Add pears, and gently toss to coat with butter mixture. Cook over low heat for 2 to 3 minutes. Add spiced syrup, stirring to combine. Cook until pears are soft and tender and mixture has thickened, approximately 5 minutes.
  3. Serve warm.
  1. • Spiced Pear Compote can be made a day in advance and refrigerated in a covered container. Warm gently over low heat before serving.
TeaTime Magazine
Faux Clotted Cream
Yield: 1 cup • Preparation: 5 minutes
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  1. ½ cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. 1 tablespoon sour cream
  1. In a small bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form. Add sour cream, beating at low speed until incorporated.
  2. Serve immediately, or refrigerate in a covered container for up to a day.
TeaTime Magazine
From TeaTime, September/October 2013



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