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Vanilla Bean Scones with Cinnamon Sugar Filling

This recipe for vanilla bean scones is something that you should definitely add into your must have's! These scones are thick and flaky, with a generous helping of gooey cinnamon sugar filling and a delicious vanilla bean glaze on top. The perfect breakfast recipe for transitioning into fall!
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Prep Time 30 minutes
Cook Time 25 minutes
Freeze Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 scones
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Filling
  • ¼ cup all-purpose flour
  • 1½ tbsp packed brown sugar
  • 1½ tbsp vanilla sugar (instructions below)
  • 1 tsp ground cinnamon
  • ⅛ tsp salt
  • 1½ tbsp cold unsalted butter, cubed
For the Dough
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1½ tbsp vanilla sugar
  • 1½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¼ cup plus 1 tbsp cold unsalted butter, cubed
  • 1 cup plus 1 tsp heavy whipping cream, divided
  • 2 tsp vanilla bean paste (or vanilla extract if you don't have vanilla bean paste)
  • 1 large egg
For the Glaze
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream
  • 1 tsp vanilla bean paste

Method
 

For the Filling
  1. To make vanilla sugar - combine 1½ tbsp granulated sugar with ⅛ tsp to ¼ tsp of vanilla extract. Mix well.
  2. In a small bowl, combine flour, brown sugar, vanilla sugar, cinnamon and salt. Using your fingertips, cut in cold butter until mixture resembles sand. Set aside.
For the Dough
  1. To make vanilla sugar - combine 1½ tbsp granulated sugar with ⅛ tsp to ¼ tsp of vanilla extract. Mix well.
  2. In a large bowl, whisk together flour, ¼ cup granulated sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
  3. Add 1 cup of heavy cream and vanilla extract, stirring with a fork until dry ingredients are moistened.
  4. Turn dough out onto a sheet of parchment paper. Divide dough in half and roll each half into a round. Cover with a second sheet of parchment paper and press each half into a 6-inch disk.
  5. Remove top sheet of parchment paper and press filling into the center of one disk of dough, leaving a ¼ inch border on the sides.
  6. In a small bowl, whisk together the egg and remaining 1 tsp. of heavy whipping cream. Brush the egg wash onto the ¼ inch border. Top with the remaining disk of the dough and press around the edges to seal. Cover and freeze for 30 minutes.
  7. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  8. Using a sharp knife, cut dough into 6 wedges. Place at least one inch apart on baking sheet. Brush with egg wash and top with the 1½ tbsp vanilla sugar.
  9. Bake until golden brown, about 20-25 minutes. Cover with foil halfway through to avoid over browning. Let cool on pan for 5 minutes and then move to a wire rack to cool completely.
For the Glaze
  1. In a small bowl, whisk together the powdered sugar, cream and vanilla bean. Mix until combined and then drizzle over cooled scones.

Notes

  • You can freeze dough once crumbly and then bake later. This is perfect for holidays or other gatherings! Be sure to thaw at room temp rather than in the microwave.
  • A pastry cutter works best for mixing dough.
  • You can substitute regular sugar for the vanilla sugar if desired. The scones may have a slightly less vanilla taste but will still be delicious!
  • This recipe was tested at 5,800 feet in altitude and works great at higher altitudes as is. Follow the recipe above!
 
Helpful Tools
Mixing Bowls | Rodelle Vanilla Extract | Rodelle Vanilla Bean Paste | Pastry Cutter