These Lemon And Vanilla Bean Scones With Whipped Cream turned my usual coffee at home into a small baking obsession.
I had coffee at a friend’s house recently, and she made the best scones I have ever tasted. They were vanilla and lemon, the perfect combination of warm and bright flavors, and I knew I needed to make a version of that recipe ASAP.
Scones are surprisingly simple to make, even for non-bakers. These are cakey and light—in my opinion, perfect. I have made them with both white flour and whole-wheat flour, and I like the way that they both turn out. This recipe is a great base for modifications. I added lemon zest to mine because, well, we all know how I feel about lemon.
These scones would be a nice addition to a brunch table—I like to make the dough the night before, cover it with plastic wrap on a baking sheet, and keep it in the fridge. In the morning, I preheat the oven and brush the scones with cream and sanding sugar, then bake them off right before my guests arrive. Scones are best eaten when still warm from the oven.
My friend served her scones with a syrup, which I had to replicate as well. 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 whipped cream to go with them. Serving them with homemade clotted cream is incredible but way too much effort for me. This version satisfies the craving and still does the trick. Serve with fresh berries and enjoy.
Whipped vs. clotted cream
Whipped cream is simply heavy cream that has been beaten until it traps air. It’s light and fluffy with a clean, sweet taste. It’s very easy to make and melts quickly on top of warm scones, which I personally love, but it does not have much body once it sits for a while.
Clotted cream is different. Traditional clotted cream is made by slowly heating high-fat cream for hours, then letting it cool so the fat rises to the top. This is what you scoop off and enjoy. It’s a dense, spoonable spread that’s almost like butter. It has a deeper flavor and a higher fat content than regular whipped cream, and it also holds its shape better.
Most of us do not have the time or energy to make true clotted cream on a regular basis, which is why I turn to whipped cream here. It’s still wonderful and satisfies the craving for a cream component to serve with your scones.
How do I store leftovers?
Scones are at their best soon after they’re baked, especially when they’re still slightly warm. If you have leftovers, let them cool completely, then store them in an airtight container at room temperature for up to 1 day or in the fridge for 2-3 days. Whipped cream can be stored in an airtight container in the fridge and used within 3-4 days, though it may lose some of its airy texture. You can freeze the baked scones, well wrapped, for up to 2 months. Reheat them in a low oven until warmed through.
Serving suggestions
These lemon and vanilla bean scones with whipped cream are perfect on a brunch table spread. Plate them up next to some soft Scrambled Eggs, a simple Green Salad, or a platter of Smoked Salmon Appetizers. They pair well with fresh fruit or a citrusy fruit salad, too, especially if you are already using lemon in the syrup and cream.
Lemon And Vanilla Bean Scones With Whipped Cream
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.
- Leave the syrup in the pan, turn off the heat, and let cool while you get on with the rest of the recipe.
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.
- Work the butter into the flour mixture using hands or a pastry cutter until it resembles fine breadcrumbs.
- Add the vanilla seeds and lemon zest and combine into the flour.
- Make a well in the center of the mixture, and pour in the buttermilk and vanilla extract.
- 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.
- Turn the mixture 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.
- Place scones on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with sanding sugar.
- Bake for about 12 minutes.
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.
- 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.
- Drizzle the reserved syrup over the warm scones. Serve with the cream and fresh berries.
Leave a Comment