These Vanilla Bean Sugar scones are tender, buttery, and just sweet enough — a bakery-style scone you can make at home with a tin of our Calicutts Vanilla Bean Sugar doing the heavy lifting. Rich with heavy cream and brightened with a touch of fresh lemon, they bake up golden and flaky with a delicate vanilla perfume in every bite. Best of all, they’re a blank slate: wonderful on their own with a cup of coffee, or folded with fresh peaches or summer berries when you want something fruit-forward. Perfect for weekend breakfasts, brunch spreads, holiday mornings, and afternoon tea, this easy scone recipe is the one to keep close. Make them plain, make them fruited — either way, they disappear warm from the oven.
Preheat the oven to 400°F and line a sheet pan with parchment.
Whisk together the flour, Vanilla Bean Sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers, leaving pea-sized lumps. Work fast and keep the butter cold.
Whisk together the heavy cream, egg, vanilla, and lemon juice. Add to the dry ingredients and mix gently until just combined. The dough will look slightly wet and rich — that’s correct.
If adding fruit, fold in the diced peaches or berries now, gently, with just a few strokes so they don’t break down or streak the dough.
Turn the dough out onto a lightly floured surface and pat into a rectangle about 1½ inches thick. Cut into about 12 triangles or rounds.
Place on the sheet pan about 1 inch apart. Brush with cream and sprinkle generously with Vanilla Bean Sugar.
Bake 18–22 minutes, until deeply golden and a skewer comes out clean. (If you’ve added juicy fruit, lean toward the longer end of the range.)
Cool on a rack. Best warm from the oven; to refresh, warm at 300°F for 8 minutes just before serving.
Recipe Note
A blank slate by design — these are lovely plain, and just as wonderful folded with peaches or berries when the season calls for it.
Vanilla Bean Sugar Scones
Jessica Hughes
Author:
Jessica Hughes
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
These Vanilla Bean Sugar scones are tender, buttery, and just sweet enough — a bakery-style scone you can make at home with a tin of our Calicutts Vanilla Bean Sugar doing the heavy lifting. Rich with heavy cream and brightened with a touch of fresh lemon, they bake up golden and flaky with a delicate vanilla perfume in every bite. Best of all, they’re a blank slate: wonderful on their own with a cup of coffee, or folded with fresh peaches or summer berries when you want something fruit-forward. Perfect for weekend breakfasts, brunch spreads, holiday mornings, and afternoon tea, this easy scone recipe is the one to keep close. Make them plain, make them fruited — either way, they disappear warm from the oven.
Ingredients
2 C All-purpose flour
¼ C Calicutts Vanilla Bean Sugar
1 Tbsp Baking powder
½ tsp Fine salt
6 Tbsp Cold unsalted butter, cubed
¾ C Heavy cream, cold, plus more for brushing
1 egg
1½ tsp Vanilla extract
1½ tsp Fresh lemon juice
2 Tablespoons Vanilla Bean Sugar, for topping
Optional: 1 cup diced fresh peaches or fresh berries (blueberries, raspberries, or chopped strawberries)
Directions
Preheat the oven to 400°F and line a sheet pan with parchment.
Whisk together the flour, Vanilla Bean Sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers, leaving pea-sized lumps. Work fast and keep the butter cold.
Whisk together the heavy cream, egg, vanilla, and lemon juice. Add to the dry ingredients and mix gently until just combined. The dough will look slightly wet and rich — that’s correct.
If adding fruit, fold in the diced peaches or berries now, gently, with just a few strokes so they don’t break down or streak the dough.
Turn the dough out onto a lightly floured surface and pat into a rectangle about 1½ inches thick. Cut into about 12 triangles or rounds.
Place on the sheet pan about 1 inch apart. Brush with cream and sprinkle generously with Vanilla Bean Sugar.
Bake 18–22 minutes, until deeply golden and a skewer comes out clean. (If you’ve added juicy fruit, lean toward the longer end of the range.)
Cool on a rack. Best warm from the oven; to refresh, warm at 300°F for 8 minutes just before serving.
Recipe Note
A blank slate by design — these are lovely plain, and just as wonderful folded with peaches or berries when the season calls for it.
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