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Lemon Vanilla bean scone with a drizzled glaze sitting upon a square white plate next to a cup of coffee



A delicate, sweet scone flavored with lemon zest and vanilla bean. This is perfect with your cup of coffee or tea in the morning.


  • 1 vanilla bean, split and scraped of seeds
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 1 cup plus 2 tablespoons cake flour (if you don’t have cake flour, use an additional 1 cup AP flour)
  • 1 cup all purpose (AP) flour
  • 1 tablespoon baking powder
  • 6 tablespoons granulated sugar
  • ½ teaspoon Kosher salt
  • ½ cup very cold butter, cut into ½-inch cubes
  • 1 large egg
  • Zest of 1 lemon
  • 1 large egg beaten with 1 tablespoon heavy cream


  • 1 ½ tablespoons heavy whipping cream
  • ½ cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • Tiny pinch of salt


  1. In a small bowl, pour in the heavy cream.
  2. Using a very sharp knife, split the vanilla bean lengthwise and scrape the seeds and pulp from the pod. Drop the seeds and pulp into the heavy whipping cream. Add vanilla extract and stir until the seeds and pulp are evenly dispersed throughout the cream. Set aside for at least 30 minutes to allow the seeds and pulp to flavor the cream.
  3. Meanwhile, preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Set aside.
  4. in the bowl of a food processor, add the flour, sugar, baking powder and salt. Pulse just until it’s mixed together. Add the cold, cubed butter and pulse until the flour mixture resembles a coarse corn meal. Set aside.
  5. In the bowl with the vanilla seeds and cream, whisk in the egg until very well blended.
  6. In a large mixing bowl, add the dry ingredients from the food processor. Make a well in the center.
  7. Add in the egg and cream mixture. Using a wooden spoon, stir until the dry ingredients are moistened.
  8. Flour a work surface. Turn the dough onto the prepared surface. Divide the dough in half. Using your floured hands, form each half into a circle about 6-inches wide and about an inch thick. Repeat with the second half of dough.
  9. Using a sharp knife, cut each circle of dough into eighths, like a pie. Place the scones on the prepared baking sheets.
  10. Brush the tops with the egg and cream wash.
  11. Bake in the prepared oven for 17-20 minutes until lightly golden brown. Don’t let the scones get too brown.
  12. Remove from the oven and cool on a wire rack.
  13. For glaze: In a medium bowl, whisk together all glaze ingredients until smooth.
  14. When scones are completely cool, drizzle the tops with the glaze and allow to dry for at least an hour.
  15. Enjoy.


Note: the dough can be made the night before, shaped, cut and placed on the baking sheet. Cover and refrigerate. The next morning, brush the tops with the egg and cream mixture and bake as directed above.


  • Serving Size: 1