Vanilla Bean Scones with Cinnamon Sugar Filling
Delightful vanilla bean scones filled with a cinnamon sugar mixture, perfect for brunch or any cozy occasion.
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed Ensure butter is cold for better texture.
- 1 vanilla bean (seeds scraped and pod reserved) Use both seeds and pod for maximum flavor.
- 3/4 cup heavy cream Can substitute with almond milk for dairy-free.
For the Cinnamon Sugar Filling
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine flour, granulated sugar, baking powder, and salt. Whisk together.
- Add cold butter cubes and work into the flour until it resembles coarse crumbs.
- Stir in the vanilla bean seeds and pod.
- Gradually mix in heavy cream until the dough just comes together. Do not overmix.
- Transfer the dough onto a floured surface and shape it into a rectangle about 1-inch thick.
Filling and Shaping
- In a small bowl, mix brown sugar and cinnamon. Sprinkle over half of the dough rectangle.
- Fold the dough over to create a sandwich and cut into triangles or preferred scone shapes.
Baking
- Place the scones on a parchment-lined baking sheet.
- Bake for 15-20 minutes until golden brown.
- Cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 2 days or freeze for later use.