{"id":2879,"date":"2025-12-17T20:30:09","date_gmt":"2025-12-17T20:30:09","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/?p=2879"},"modified":"2025-12-17T20:30:09","modified_gmt":"2025-12-17T20:30:09","slug":"vanilla-bean-buttermilk-scones-2","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=2879","title":{"rendered":"Vanilla Bean \u201cButtermilk\u201d Scones"},"content":{"rendered":"

Inspired by Starbuck\u2019s vanilla bean scones, this homemade recipe yields fluffy, creamy pastries with a touch of sweetness and make the perfect companion for a cup of coffee or tea<\/em><\/p>\n

Recipe Inspiration <\/strong><\/h3>\n

This started out as a challenge from my sister. I won’t tell you that it ended in us devouring a half sheet tray of scones, but then I\u2019d be lying. Our weekly Starbucks work sessions came to a screeching halt like everyone else\u2019s in america. During our last outing, she commented on how she bet I could create a vanilla bean scone dupe. While adhering to the local stay-at-home order she was craving a bit a comfort (so was I), so I decided to whip up a batch. <\/p>\n

This scone recipe is an adaptation from joy the baker’s blackberry lavender scones. Her recipe is foolproof and has not failed me yet. I use her ratio of base ingredients (with a few modifications to the directions) to create many flavor combinations of scones. please refer to her original recipe here<\/a> and try it for yourself. The blackberry lavender scones are superb! <\/p>\n

Recipe Tips <\/strong><\/h3>\n

My recipe is dairy-free, but you\u2019re welcome to use whatever milk you have on hand. To create the \u201cbuttermilk\u201d or sour milk for the recipe calls for, simply add 1 tablespoon of lemon juice or apple cider vinegar to the milk and let sit for 5 minutes before adding your eggs and butter to the mix. <\/p>\n

Work quickly to keep your butter cold, even in your dough. The cold butter creates flaky pockets in the scone dough as its baking.  <\/p>\n

Cooling down of the buttermilk\/butter mixture is a \u201ccheat” method for cutting cold butter into the flour mixture. This method is a bit tricky to master but it works well when you have it down. Be sure to allow your melted butter to firm up in the container with the milk (it will rise to the top) before stirring into the milk mixture. I like to do this in the freezer instead of the refrigerator because it cuts down on room for error.If you don\u2019t think your butter is firm enough, pop it back in the freezer for 1-2 minutes and stir again. You should have butter \u201cflakes\u201d floating in your egg-milk mixture. And you\u2019re ready to go. <\/p>\n

Once your dough comes together, gently work it together and fold like an envelope. The more gentle you are with your dough, the more tender your scones come out. <\/p>\n

After baking be sure to allow them to cool before icing. The glaze is quick and can be easily done while you\u2019re baking your scones. Simply put everything together in the bowl, whisk and adjust with more milk as needed. If you\u2019re not a fan of glaze on scones, skip it altogether and serve with jam. Either way, these scones are a hit, and the perfect companion for morning coffee or afternoon tea.<\/p>\n

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Vanilla Bean \u201cButtermilk\u201d Scones<\/h2>\n

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Vanilla Bean Scones<\/h4>\n