Vanilla Cream Scones

These tender vanilla cream scones are easy to make and perfect for brunch, tea time, or a sweet afternoon snack. The heavy cream adds richness and moisture, while the generous amount of vanilla gives the scones a warm, aromatic flavor.

With no need to cut in butter, the dough comes together quickly. A brush of melted butter and a sprinkle of sugar on top create a golden, slightly crisp finish. Enjoy them warm with jam, lemon curd, or clotted cream.

Ingredient Notes

• Flour, baking powder, and salt: A simple dry base for structure and lift.
• Granulated sugar: Adds just enough sweetness—plus more on top for sparkle.
• Vanilla extract: The star flavor—use pure vanilla if possible.
• Heavy cream: No butter in the dough—cream provides all the fat and richness.
• Melted butter: Brushed over the tops to help the sugar adhere and promote browning.
• Vanilla or coarse sugar: Optional but adds a lovely crunch and sparkle on top.

Steps to Make Vanilla Cream Scones

1. Preheat the oven to 375°F and line a baking sheet with parchment or lightly grease it. In a large bowl, mix the flour, baking powder, salt, and sugar.
2. In a measuring cup, stir together the cream and vanilla. Pour the wet mixture into the dry ingredients and stir gently just until combined. Don’t overmix.
3. Turn the dough out onto a lightly floured surface and knead it just 2 or 3 times until it comes together. Pat into two 1/2-inch thick circles. Brush the tops with melted butter and sprinkle with sugar. Cut each circle into 6 wedges.
4. Place the scones on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown on top. They’re delicious served warm or at room temperature.

Recipe Variations

• Add dried fruit. Mix in 1/2 cup of dried cranberries, cherries, or currants before shaping.
• Use vanilla sugar. Sprinkle the tops with homemade or store-bought vanilla sugar for extra flavor.
• Try almond extract. Substitute 1/2 teaspoon of almond extract for a twist.

Serving Suggestions

• Serve with cherry or strawberry preserves, lemon curd, or clotted cream.
• Add to a brunch spread with eggs, bacon, and fresh fruit.
• Pair with tea, coffee, or a glass of milk for an afternoon treat.

Vanilla Cream Scones

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These vanilla cream scones are tender, simple to make, and perfect with jam or lemon curd. Top with coarse or vanilla sugar!

• Author: Diana
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 12 servings 1x
• Category: Scones
• Method: Bake
• Cuisine: British

Ingredients

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• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup granulated sugar (plus more, for tops)
• 2 1/2 teaspoons vanilla extract
• 1 cup plus 2 tablespoons heavy cream
• 2 tablespoons butter (melted, for tops)

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Instructions

1. Prepare the oven and pan. Heat the oven to 375 F. Line a large baking sheet with parchment paper or spray lightly with cooking spray.
2. Make the dough. In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk or stir to blend ingredients. In a cup, combine the cream and vanilla extract. Stir the cream mixture into the dry ingredients just until moistened.
3. Shape the dough and cut the scones. Turn the dough out onto a floured surface and knead 2 or 3 times until you have a soft dough. Don’t overwork the dough. Pat the dough into 2 circles about 1/2-inch in thickness. Brush generously with the melted butter and then sprinkle with vanilla sugar or granulated sugar. Cut each circle into 6 wedges.
4. Bake. Arrange the scones in the prepared baking pan and bake for 12 to 15 minutes, or until tops are browned.

Nutrition

• Serving Size:
• Calories: 153
• Sugar: 6 g
• Sodium: 102.3 mg
• Fat: 5.7 g
• Carbohydrates: 22.8 g
• Fiber: 0.6 g
• Protein: 2.5 g