I’ll admit it – I really don’t make enough plain vanilla things.  Vanilla all on its own is such an incredible flavor. While I use it in the vast majority of the sweet things I make, it is usually as a supporting or enhancing flavor.  Vanilla deserves some time in the spotlight, don’t you think?

 Here I did it justice in these triple vanilla scones.  Vanilla sugar and vanilla extract are incorporated into the scone dough and the warm scones are topped with a vanilla bean glaze. The finished product is perfection – warm, tender buttery scones wafting vanilla scent through the air.

They could be a lovely vehicle for a deserving jam or preserve, or you can honor their simplicity by enjoying them all on their own. These are most definitely good enough to hold their own against the most gussied up, fancy pants flavors and would be a welcome addition to any breakfast or brunch spread.  I won’t soon forget them and will certainly be making them again soon.

  • Prep 15-20 minutes
  • Cook 12-14 minutes
  • Yield about 10 scones


For the scones: 

  • 2 cups all-purpose flour
  • 6 tbsp. vanilla sugar*
  • 1 tbsp. baking powder
  • ½ tsp. coarse salt
  • 8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
  • 1/3 cup milk
  • 1 tbsp. vanilla extract
  • ½ cup low fat plain greek yogurt

For the glaze: 

  • 1 cup confectioners’ sugar
  • 1 vanilla bean, split lengthwise
  • 4-5 tsp. milk


  • 01

    Preheat the oven to 400˚ F.  In a medium bowl, combine the flour, vanilla sugar, baking powder and salt.  Whisk to blend.  Add in the butter pieces and toss lightly to combine. Using a pastry blender or two knives, cut the butter into the dry ingredients until the  largest butter pieces are the size of peas and the mixture resembles coarse meal.  Add the milk, vanilla and yogurt to the bowl.  Mix together lightly with a spatula or fork until a sticky dough comes together.  Very gently and briefly, knead lightly with your hands to incorporate the remaining loose flour.

  • 02

    Turn the dough out onto a lightly floured surface.  Pat the dough out to approximately a 7-8 inch square. Fold into thirds like a business letter.  Pat the dough out into a 5 x 10-inch rectangle.  With a lightly floured large knife or a sharp bench scraper, slice the rectangle in half lengthwise. Then cut each half into 5 equal rectangles to make 10 scones total.**

  • 03

    Transfer the scones to a baking sheet lined with a silicone baking mat or parchment paper.  Bake, rotating halfway through the baking time, until golden on top and just set, about 12-14 minutes total.  Transfer to a wire rack to cool slightly.

  • 04

    While the scones are still warm, make the glaze. Combine the confectioners’ sugar and the seeds scraped from the vanilla bean in a small bowl. Whisk in the milk a teaspoon at a time until you have a glaze that is slightly thick but pourable. Drizzle the glaze over the warm scones.  Let set a few minutes before serving.

  • 05

    *To make vanilla sugar, split a vanilla bean and scrape the seeds into 1 cup of sugar.  Rub the vanilla seeds into the sugar with your fingertips until well combined and fragrant. Bury the vanilla bean pod in the sugar.  Cover and let stand at least 2 days to fully infuse the sugar with the vanilla flavor. 

    **At this point, the shaped, unbaked scones may also be frozen on a baking sheet and then transferred to a freezer-safe container.  Bake as directed straight from the freezer, simply adding a few minutes to the baking time and checking for doneness.