A recipe for Vanilla Bean Cream Cheese Scones! These buttery scones are filled with a layer of vanilla cream cheese and topped with a sweet vanilla glaze.
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These Vanilla Bean Cream Cheese Scones are such a wonderful treat for vanilla lovers with vanilla bean paste in the dough, cream cheese filling, AND sweet vanilla bean glaze topping.
You don’t even need any butter or jam for serving. They are wonderful simply on their own alongside a cup of tea.
Vanilla Beans
I used to make these Vanilla Bean Cream Cheese Scones using vanilla beans I would get in bulk. As vanilla beans are becoming more difficult to source, I have updated the recipe using the currently more readily available vanilla bean paste.
If you are using vanilla beans, you can use the scraped seeds of one vanilla bean in the dough, then half of another one in the cream cheese and half in the glaze.
If you have neither, fold 2 teaspoons of pure vanilla extract into the dough, 1 teaspoon vanilla extract into the cream cheese, and another teaspoon into the glaze.
A Few Scone Tips
Bring together the cream cheese first and set aside. You will need to work quickly with the scone dough to keep that light and flaky texture, so it helps to have everything else ready.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
To help create the buttery flaky texture, we like to use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.
After mixing the egg, cream, and vanilla bean paste with the flour and butter mixture, knead just until the dough comes together. Add more cream only if absolutely necessary. Overworking the dough will cause it to lose its light, flaky texture.
The glaze is completely optional, though I definitely recommend it! It adds an extra burst of sweet vanilla flavor. If you are not using a glaze, you can brush the tops of the scones with a little more cream before baking.
Make sure the scones have cooled to room temperature before topping with the glaze.
I generally like to enjoy scones within a day of baking for the best texture. Thanks to the cream cheese center, these Vanilla Bean Cream Cheese Scones were still delicious the next day after storing in an airtight container in the refrigerator.
Looking for more Scone recipes?
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This recipe was originally posted in August 2013 and updated in October 2024.
Vanilla Bean Cream Cheese Scones Recipe
Adapted from A Turtle’s Life for Me
Vanilla Bean Cream Cheese Scones
Ingredients
Vanilla Bean Cream Cheese:
- 8 ounces (227 grams) cream cheese softened at room temperature
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon vanilla bean paste
Vanilla Bean Scones:
- 3 cups (375 grams) all purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon (13 grams) baking powder
- 1/2 teaspoon salt
- 10 tablespoons (142 grams) unsalted butter chilled and diced
- 1 large egg
- 3/4 cup (177 milliliters) heavy cream
- 1 teaspoon vanilla bean paste
Vanilla Bean Glaze:
- 1 1/2 cups (170 grams) powdered sugar
- 1/2 teaspoon vanilla bean paste
- 2-3 tablespoons (30-44 milliliters) milk
Instructions
To make the Vanilla Bean Cream Cheese:
- In a medium bowl, beat together the cream cheese, 2 tablespoons (25 grams) sugar, and 1/2 teaspoon vanilla bean paste until light and fluffy.
- Set aside.
To make the Vanilla Bean Scones:
- Preheat oven to 375˚F (190˚C) and line 2 large, rimmed baking sheets with parchment or lightly grease.
- In a large bowl, combine the flour, 1/3 cup (67 grams) sugar, baking powder, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg, cream, and vanilla bean paste until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Divide the dough into 4 equal pieces.
- On a floured surface, gently press one piece of dough into a circle until it is 1/2 inch (1.25 centimeters) thick. Cover with 1/2 of the cream cheese mixture, leaving 1/4 inch (6 millimeters) clear around the edges.
- Gently top with another piece of dough and pat down just enough to seal, pressing lightly around the edges.
- Cut the dough into 6 equal slices and place them 2 inches (5 centimeters) apart on the prepared baking sheet.
- Repeat with remaining dough and cream cheese, placing them on the baking sheet to make 12 scones in all.
- Bake the scones in preheated oven until puffed and barely golden around the edges, about 15 minutes.
- Allow to cool on the baking sheet to room temperature before removing to wire rack.
To make the Vanilla Bean Glaze:
- In a medium bowl, whisk together powdered sugar, vanilla bean paste, and milk. If too runny, add more powdered sugar. If too thick, add a little milk.
- Once the scones have cooled, dip the top of each in the glaze or drizzle the glaze over the top.
- Allow to set briefly before serving.
lk529
Absolutely adore that photo of Evan.