Bake Good

Vanilla Sugar Scones

  • Intermediate
  • 12 scones
  • 30 min
Baking Success Or Baking Mess


Vanilla Sugar
2 cups sugar
2 tablespoons pure vanilla extract
Vanilla Sugar Scones
3 cups all-purpose flour
1 tablespoon Fleischmann's® Baking Powder
1/3 cup Vanilla Sugar
1/2 teaspoon salt
3/4 cup cold butter, cut into thin slices
1 cup whipping cream
1 egg
1 teaspoon pure vanilla extract
1/4 to 1/2 cup Vanilla Sugar
2 tablespoons butter, melted
3 tablespoons Vanilla Sugar
Vanilla Icing
1 cup powdered sugar
1 teaspoon butter, softened
2 teaspoons pure vanilla extract
1 to 2 tablespoons milk


To make Vanilla Sugar, combine 2 cups sugar and 2 tablespoons vanilla extract and mix well. Store in an airtight container for at least a week and up to one month.

Preheat oven to 400°F.

To make the Vanilla Scones, combine flour, baking powder, 1/3 cup Vanilla Sugar and salt in a large mixing bowl. Cut in butter with a pastry blender or two forks just until it is crumbly. Whisk together the cream, egg and 1 teaspoon vanilla in a small bowl. Add to the flour mixture, stirring just until it is moistened.

Turn dough out onto a counter coated with 1/4 cup Vanilla Sugar. Knead just enough so that the dough will hold its shape. Using a rolling pin, roll into a 9-inch circle. Use up to another 1/4 cup Vanilla Sugar, if needed to keep the dough from sticking to the counter or rolling pin. Dough should be about 3/4-inch thick. Cut into 12 equal sized wedges. Carefully transfer to parchment paper lined baking sheet.

Brush with 2 tablespoons melted butter and sprinkle with about 3 tablespoons Vanilla Sugar. Bake for 16 to 20 minutes or until lightly browned. Remove to wire rack to cool.

To make Vanilla Icing, combine powdered sugar, butter and 2 teaspoons vanilla in a small bowl. Gradually add enough milk to make desired consistency. Drizzle over scones and serve immediately.

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