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Lemon and vanilla bean scone with whipped cream and fresh berries.

Lemon And Vanilla Bean Scones With Whipped Cream

Bree Hester
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course breakfast and brunch, Dessert
Cuisine British
Servings 12 scones
Calories 525 kcal

Ingredients
  

For The Lemon-Vanilla Syrup:

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

For The Lemon And Vanilla Bean Scones:

  • 3 cups flour
  • 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 split and seeded
  • Zest from one lemon
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3 tablespoons sanding sugar

For The Whipped Cream And Berries Garnish:

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

Instructions
 

To Make The Lemon-Vanilla Syrup:

  • Add the sugar, water, vanilla pod seeds, and lemon rind to a saucepan. Bring to a boil and cook until the sugar has completely dissolved, about 3 minutes.
    Boiling sugar, water, vanilla bean, and lemon rind in a saucepan for Lemon And Vanilla Bean Scones.
  • Leave the syrup in the pan, turn off the heat, and let cool while you get on with the rest of the recipe.
    Vanilla beans and sugar in a stainless steel pot for flavor infusion.

To Make The Lemon And Vanilla Bean Scones:

  • Preheat the oven to 425°F. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
    Combining dry ingredients for Lemon And Vanilla Bean Scones.
  • Work the butter into the flour mixture using hands or a pastry cutter until it resembles fine breadcrumbs.
    Butter in a mixing bowl with flour for baking recipes.
  • Add the vanilla seeds and lemon zest and combine into the flour.
    Flour, lemon zest, vanilla bean in mixing bowl for baking recipe.
  • Make a well in the center of the mixture, and pour in the buttermilk and vanilla extract.
    Pouring buttermilk and vanilla extract into the scone flour mixture.
  • Combine until everything is moistened, 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.
    Combining dough for Lemon And Vanilla Bean Scones in a white bowl.
  • Turn the mixture out onto a floured surface.
    Turning the scone dough out onto a floured surface.
  • Gather the dough together and pat it into a rectangular shape that is about 1 1/2 inches thick. Cut the scones into 12 wedges.
    Lemon and vanilla bean scone dough cut into 8 wedges.
  • Place scones on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with sanding sugar.
    Unbaked lemon and vanilla bean scones on a baking sheet, with cream and sanding sugar nearby.
  • Bake for about 12 minutes.
    Unbaked Lemon And Vanilla Bean Scones on a parchment-lined baking sheet.

To Make The Whipped Cream And Garnish The Scones:

  • Add the heavy cream to a mixing bowl with the whip attachment. Start on medium speed and add the sugar slowly.
    Whipping heavy cream and powdered sugar for lemon vanilla bean scones.
  • 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.
    Adding lemon juice in a slow stream to heavy cream in a stand mixer for whipped cream.
  • Drizzle the reserved syrup over the warm scones. Serve with the cream and fresh berries.
    Lemon and vanilla bean scone topped with whipped cream and fresh mixed berries on a white plate.

Nutrition

Calories: 525kcalCarbohydrates: 62gProtein: 6gFat: 29gSaturated Fat: 18gSodium: 321mgFiber: 1g
Keyword Scones With Whipped Cream
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