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Lemon and Vanilla Bean Scones with Un-Clotted Cream

Lemon and Vanilla Bean Scones recipe

I had coffee at a friend’s house recently and she made the best scones I have ever eaten. They were vanilla and lavender and the recipe came from the Alice’s Tea Cup cookbook. I immediately ordered the book from my phone and have made these scones (and other varieties) many times since then. And have also added a trip to Alice’s Tea Cup to my list of must things to eat in New York City.

They are cakey and light, and in my opinion, perfect. I have made them with both white flour and whole wheat pastry and I like the way that they both turn out. We are moving soon, so I am trying to use up some of the flours and things in my pantry, so I used wheat for this go around. This recipe is a great base recipe. I added lemon zest to mine because, well, we all know how I feel about lemon. You could make a million variations from this recipe.

These scones would be a nice addition to your Mother’s Day brunch. I like to make the dough the night before and cover them with plastic wrap on a baking sheet and keep them in the fridge. In the morning, I preheat the oven and brush them with cream and sand with sugar and then bake them off. I think that scones are best eaten when warm from the oven.

My friend served her scones with a syrup. I had never had a scone that way before, but please know that now it is the only way that I want to eat them. I also made the Un-Clotted Cream recipe to go with them as well. Real clotted cream is incredible, but way too much effort for me. This cream does the trick. Serve with fresh berries.

Lemon and Vanilla Bean Scones recipe

Lemon Vanilla Syrup:

1/2 cup sugar
1/2 cup water
1 vanilla bean, split and seeded
Peel from one lemon

Lemon and Vanilla Bean Scones: 

3 cups flour (I used whole wheat pastry)
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, cut into small pieces
2 vanilla beans
Zest from one lemon
1 1/4 cups buttermilk
1 teaspoon vanilla
1/4 cup heavy cream
Sanding sugar

Un-Clotted Cream:

2 cups heavy cream
1/3 fresh lemon juice
1 3/4 cups powdered sugar

Berries

lemon and vanilla bean syrup

To make the syrup, add the sugar, water, vanilla seeds and pod, and lemon peel to a saucepan. Bring to a boil and cook until the sugar has completely dissolved.

lemon and vanilla bean syrup recipe

Turn off the heat and let cool completely.

lemon and vanilla bean scone recipe

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.

Lemon and Vanilla Bean Scones recipe

Work the butter into the flour mixture (I use my hands) until it resembles fine breadcrumbs.

Lemon and Vanilla Bean Scones recipe

Add the vanilla seeds and lemon peel and combine it into the flour.

Lemon and Vanilla Bean Scones recipe

Make a well, and pour in the buttermilk and vanilla.

Lemon and Vanilla Bean Scones recipe

Combine until until everything is wet, but do not knead the dough. This is the most important step. If you overwork your dough, the scones will be tough, not tender and light.

Lemon and Vanilla Bean Scones recipe

Turn the mixture out onto a floured board.

Lemon and Vanilla Bean Scones recipe

Gather the dough together and pat it into a rectangle shape that is about 1 1/2 inches thick. Cut the scones into 12 wedges. (I made 8 large scones.)

Lemon and Vanilla Bean Scones recipe

Place on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with sanding sugar.

Lemon and Vanilla Bean Scones recipe

Bake in a preheated 425 degrees for about 12 minutes.

un-clotted cream recipe

To make the un-clotted cream, add the heavy cream to the bowl of a mixer with the whip attachment. Start on medium speed and add the sugar slowly.

alices tea cup un-clotted cream recipe

Add the lemon juice in a slow stream. Turn the mixer up to high speed (be careful to not splash) and whip until it forms stiff peaks. Keep in a container for up to a week in the fridge.

Lemon and Vanilla Bean Scones recipe

Drizzle the syrup over the warm scones. Serve with the un-clotted cream and fresh berries.

Print

Lemon and Vanilla Bean Scones with Un-Clotted Cream


Ingredients

Lemon Vanilla Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 vanilla bean, split and seeded
  • Peel from one lemon

Lemon and Vanilla Bean Scones

  • 3 cups flour (I used whole wheat pastry)
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, cut into small pieces
  • 2 vanilla beans
  • Zest from one lemon
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • Sanding sugar
  • Un-clotted Cream
  • 2 cups heavy cream
  • 1/3 fresh lemon juice
  • 1 3/4 cups powdered sugar
  • fresh berries

Instructions

  1. To make the syrup, add the sugar, water, vanilla seeds and pod, and lemon peel to a saucepan. Bring to a boil and cook until the sugar has completely dissolved. Turn off the heat and let cool completely.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  3. Work the butter into the flour mixture (I use my hands) until it resembles fine breadcrumbs.
  4. Add the vanilla seeds and lemon peel and combine it into the flour.
  5. Make a well, and pour in the buttermilk and vanilla. Combine until until everything is wet, but do not knead the dough.
  6. Turn the mixture out onto a floured board. Gather the dough together and pat it into a rectangle shape that is about 1 1/2 inches thick. Cut the scones into 12 wedges.
  7. Place on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with sanding sugar.
  8. Bake in a preheated 425 degrees for about 12 minutes.
  9. To make the un-clotted cream, add the heavy cream to the bowl of a mixer with the whip attachment. Start on medium speed and add the sugar slowly. Add the lemon juice in a slow stream. Turn the mixer up to high speed (be careful to not splash) and whip until it forms stiff peaks. Keep in a container for up to a week in the fridge.
  10. Drizzle the syrup over the warm scones and serve with un-clotted cream and fresh berries.

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  1. ami@naivecookcooks

    May 6th, 2014 at 11:42 am

    Bree I love scones.. First time I tried they turned out hard and chewy.. These look so good and that cream!

  2. bakedbree

    May 8th, 2014 at 8:19 am

    Try to touch them as little as possible. Tough and chewy is usually always overworking the dough.

  3. cathy pollak

    May 6th, 2014 at 11:55 am

    I must make these!! And I need that cookbook too.

  4. bakedbree

    May 8th, 2014 at 8:19 am

    I LOVE the cookbook. So many amazing recipes. These scones are light and perfect. Not too heavy.

  5. Becky

    May 6th, 2014 at 1:01 pm

    My go-to scone has a base very similar to this and it is always a hit! I can’t wait to try this variation!

  6. bakedbree

    May 8th, 2014 at 8:18 am

    Yeah! I love this recipe so much. I made a really cute little gift basket yesterday for the teachers. Warm scones, homemade blackberry jam, a cute plate, napkins, and spoons.

  7. christina (sisters running the kitchen)

    May 12th, 2014 at 3:53 pm

    looks delicious. hope you guys had a nice mother’s day!

    question for you…I had a SLR camera a few years back but didnt use it much and i needed money so i sold it (ha!). anyway— I always admire your photos…I know you have a nice camera but my question for you is…. I want a camera that I can get nice shots out of but also that i could take with me to say… the cruise im going to in june or florence/rome/oktoberfest in september. would you suggest anything to me? at the same time, however, I Want to start taking better food photos on my blog… right now… I use the iphone haha.

  8. bakedbree

    May 12th, 2014 at 10:46 pm

    Thank you, I did!

    If I had the need for (yet another) a camera for travel and shooting in the kitchen, this would be it. The negative review I’ve heard is that it is slow to focus, but for what you are looking for, it doesn’t really matter. Food doesn’t move. 🙂 I’d go to a camera store and try some out.

    https://www.amazon.com/dp/B006UV6YMQ/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=2H1H0KXTME3S9&coliid=I2XVUMRIUBCSK9

  9. christina (sisters running the kitchen)

    May 13th, 2014 at 3:09 pm

    looks like a really nice camera… all the reviews on amazing people are raving. thank you so much for your suggestoin. I am going to write this one down and go to a store like you suggested for guidance. its a pretty penny but if i can find a more practical camera for me…i could have it for years.

  10. christina(sisters running the kitchen)

    May 14th, 2014 at 6:02 pm

    sorry to bug you again. but i was curious what you thought about this camera. I called a store today asking if they had the model you told me about (they did not) and explained what i was looking for and they suggested this.

    https://www.amazon.com/Olympus-Stylus-Digital-Camera-Optical/dp/B00AQ2BU56

  11. bakedbree

    May 15th, 2014 at 12:56 pm

    You are not bugging me at all! You can always email me too. I don’t check comments every day, so email is usually your best bet.

    I read the reviews and they are very mixed. Honestly, I think that the price point is too low. I don’t think that you need to have an expensive camera to take good pictures by any means, but often a $100 camera acts like a $100 camera. If your budget allows, I would look for a higher quality camera.

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