Vanilla Bean Scones #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Vanilla Bean Scones are irresistible little breakfast or brunch treats that make your mouth sing with the vanilla bean glaze on top of them.

If you’ve ever the petite vanilla bean scones from Starbucks, these scones are really similar. I never really cared for scones before, thinking they were kind of like weird dry muffins. And then I had these. It turns out the vanilla bean glaze is a total game changer. These scones couldn’t be dry if they tried. Okay maybe if you overcooked them or something, but the glaze gives them the perfect balance of sweetness and you’ll find yourself popping a few in your mouth before you can stop yourself.

My husband once saw me pull out a pastry cutter and asked what I was doing with an ancient torture device. I still think of that moment and laugh every time I pull it out of the drawer. If you don’t have a pastry cutter, don’t worry. You can also use two forks, your hand, or the easiest method: a food processor.

Vanilla Bean Scones in a Food Processor:

  • Combine the flour, sugar, baking powder and salt in the food processor. Pulse a few times to combine.
  • Add in the butter and pulse until you get coarse crumbs.
  • Whisk the half-and-half, egg and vanilla bean paste. Add to the food processor and pulse until a dough forms.

I made these on the same day that I made bread so I decided an extra arm workout was worth it and did it all by hand with the pastry cutter. If you’ve already gotten in your arm workout or just aren’t feeling it, use the food processor!


Vanilla Bean Scones #BrunchWeek

Vanilla Bean Scones are irresistible little breakfast or brunch treats that make your mouth sing with the vanilla bean glaze on top of them.

  • Author: NicholeL
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 20-24 1x
  • Category: Brunch
  • Method: Baking


For the Scones:

  • 1/2 cup half-and-half or heavy cream
  • 1 egg
  • 2 tbsp vanilla bean paste
  • 2 cups all-purpose flour
  • 1/2 cup Dixie Crystals granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter, cubed and chilled

For the Glaze:

  • 34 cups powdered sugar
  • 34 tbsp half-and-half or heavy cream
  • 1 tbsp vanilla bean paste


For the Scones:

  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Whisk together the half-and-half, egg and vanilla bean paste.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cubes of butter and use a pastry cutter or two forks to cut the butter into the mixture until it resembles coarse crumbs.
  4. Add the half-and-half mixture to the flour mixture and mix in until a soft dough forms.
  5. Roll out on a lightly floured surface into a 9×13 rectangle, about 1/2 inch thick.
  6. Cut into 4-5 inch long rectangles, the cut each rectangle on the diagonal, creating a triangle.
  7. Place on the prepared baking sheet and bake for 8-10 minutes or until just golden brown.
  8. Let cool while you prepare the glaze.

For the Glaze:

  1. Whisk together the powdered sugar, half-and-half and vanilla bean paste into a thick glaze.
  2. Place the scones on a wire rack on top of the baking sheet. Drizzle the glaze on top and allow to set.

Keywords: Vanilla Bean Scones, BrunchWeek, scones, baking, brunch, breakfast, vanilla bean

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Dixie Crystals is a super generous #BrunchWeek sponsor. I’ve worked with them a few times on other events and they are just hands down a great company to work with and not only do they offer a variety of sugars, but a ton of great recipes on their website that you can try out. Or check out their social media:

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I brought these scones into work, like I do with all of the baked goods I make, and I was told they tasted like extra fluffy vanilla sugar cookies, so I think that means I’m doing something right! I definitely want to make these again and cut them into smaller triangles. 

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Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Iced Lavender Latte from The Baking Fairy
Mango Lemonade Cocktail from Kate’s Recipe Box
Mango Wine Spritzer from April Golightly
Meyer Lemon Margarita from Hezzi-D’s Books and Cooks
Strawberry Lassi from Tip Garden

BrunchWeek Appetizers and Salads:
Breakfast Salad from Simply Healthyish Recipes

BrunchWeek Egg Dishes:
Croque Madame Casserole for Two from A Kitchen Hoor’s Adventures
Crustless Zucchini Quiche from Platter Talk
Taco Spiced Crustless Quiche from Hardly A Goddess

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Grits Casserole from Love and Confections
Easy Baked Oatmeal from Creative Southern Home
Vanilla Bean Scones from Cookaholic Wife

BrunchWeek Main Dishes:


Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

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One Comment

  1. Great recipe! I will definitely have to try! I love a mix of savory and sweet items at brunch. Some of my favorites are scones, frittata, breakfast stress, crepes and various baked muffins

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