Vanilla Rose Scones
These flakey, buttery, and flavorful vanilla rose scones are the perfect afternoon pick-me-up or breakfast. Perfect with coffee or tea, these have a tender inside and melt in your mouth. Inspired by my Persian heritage and my love for mixups on classic desserts, this scone has real vanilla bean (you can even see the black specks in the scone), rosewater, and a touch of cardamom for some spice.
What makes these scones so amazing and buttery of course is butter, and a key ingredient: buttermilk! This helps make the inside soft but also slightly tangy. Speaking of butter, here are some helpful tips for working the butter into this classic pastry.
Butter Tips and Tricks:
- Always use frozen butter. Although refrigerated butter will work fine for this recipe, frozen butter will eventually work better. This is because it will melt in the oven rather than before, which creates that nice flakey exterior. For frozen butter, you can just put the whole stick in the freezer instead of cutting up the butter in pieces. You will see why in the next step.
- Once your butter is frozen and you are ready to use it in the recipe, use a box grater or any grater to grate the butter into the dry ingredients. It will make it easier to combine the butter into the rest of the ingredients this way.
- Combine the butter and flour together with your hands. Alternatively, you can use a pastry cutter, but I find that using your hands will really gets you in touch with what you’re baking, no matter what!
Another key trick I have learned while making scones over time is that the best way to ensure even scones is to flatten the dough out into about an 8-inch circle (or whatever will make for about an inch in thickness). Then, you will use a dough scraper (or very sharp knife) to cut 8 triangle scones out of the dough.
I hope you guys love these vanilla rose scones as much as I did!
Vanilla Rose Scones
Ingredients
- 2 cups (250 g) all purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp kosher salt
- 2 1/2 tsp baking powder
- 1 stick unsalted butter, frozen
- 1/2 cup buttermilk
- 2 tbsp heavy cream for brushing scones
- 1 large egg
- 1 tsp vanilla extract
- 1/2 vanilla bean
- 1 tsp cardamom
- 1 tbsp rosewater
For vanilla glaze
- 1/2 cup powdered sugar sifted
- 1-2 tbsp heavy cream or half and half
- 1 vanilla bean
Instructions
- Whisk all the dry ingredients in one large bowl.
- Grate the frozen butter into the dry ingredients bowl, then incorporate into the dry ingredients until combined (the butter should be in pea-sizes). Place bowl in freezer during the next step.
- Whisk wet ingredients in a smaller bowl.
- Pour evenly over butter/flour mixture and mix with a rubber spatula or your hands until just incorporated. Do not over mix!
- Pour dough onto a lightly floured surface and make into a ball with your hands.
- Flatten out into an 8-inch circle or one that is about an inch in thickness. You can use a rolling pin to help with this.
- Cut into 8 triangles then add these to a parchment paper lined baking sheet. Pop into freezer and preheat oven to 400 degrees.
- Once oven is preheated, take scones out of freezer and brush each with heavy cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack when done.
- Make vanilla glaze by whisking together ingredients and drizzle on the scones!
- Optional: add edible rose petals on top!
