Vanilla Bean Scones

My baby sister, Hannah, made the most fabulous scones for my shower last Saturday. Ok, she isn’t very ‘baby’ … she is 18 going on 30, but I’m tellin’ you … this girl can cook and will be blessing me with treats for the rest of my life! Lucky for blogland, she graciously offered to share her scone recipe, a copycat from Starbuck’s that turns out 100 times better. Enjoy!


Dry Ingredients …
2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces

Wet Ingredients …
1-cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract

  • Preheat oven to 400 degrees F
  • Whisk together dry ingredients in a medium bowl.
  • Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.
  • In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together).
  • Place the sticky dough onto a parchment-lined (or un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.
  • Bake for 15 minutes or until golden brown on top.

Prepare glaze while scones are baking …
1 1/2 cups powdered sugar
Water, as needed

  • Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
  • Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
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  1. says

    Wow…these look good! I'm going to have to give them a try!

  2. says

    YUM!! These look so so so good – cannot wait to try the recipe out. I LOVE cooking. :-)Any time you want to link up to a cooking segment, come by my blog…I do one every Wednesday. :-)-The Lean Green Mommy Machine

  3. says

    I tried these out on Sunday for my mom's birthday breakfast… 2 thumbs up! I added about 1 1/2 cups of fresh raspberries, and one thing that I would recommend if you are going to add berries is to make sure the scones are flatter than usual. I left mine pretty tall (I like them cakey) but because of the moisture from the raspberries they cooked a little unevenly. I broke them up and took out the parts that were done and let the doughy parts bake longer, and ended up with something that is more like raspberry biscuits than scones… But still a hit! Thanks Hannah!