Vanilla Bean Espresso Scones – Delicious, crumbly vanilla bean scones filled with a layer of brown sugar & espresso streusel
I’ve mentioned in previous recipes that it took a while for me to become a scone type of person. I think this is pretty common, because let’s be real. When’s the last time you had a good scone? Well, the answer is about to be TODAY. Because… I hope you make these today.
The joke wasn’t good, but these scones definitely are.
Scones are always so crumbly (in a bad way) and too hard and bone-dry. But these espresso scones are exactly what a scone should be: crumbly (in a good way), with a good crunch along the top edges but soft inside. They also have tons of flavor, which is another thing scones are usually lacking in. These scones have a double hit of flavor, from the delicious vanilla bean dough to the layer of coffee “streusel” in the middle. It’s not technically a streusel, but that’s what I’m calling it because I don’t have a better word for the delicious brown sugar espresso deliciousness.
How to Make Vanilla Bean Espresso Scones:
These scones are easy to throw together, even if you’re someone who has never made scones before. The trick to good scones is to keep all your ingredients cold, and to work quickly without overworking the dough. This ensures a light, fluffy, flaky scone.
Sift your flour, baking powder, and salt into a big bowl, then add sugar and a scraped-out vanilla bean. Add the cubed butter and use your fingers to work it into the dough. The consistency you’re looking for is crumbly, almost like clumpy sand. Then add the remaining wet ingredients, fold it together gently, and chill for a few minutes to keep it cold.
Mix together the coffee streusel (mixture? crumble? I really don’t know what to call it, so we’re sticking with streusel). Divide the scone dough into 2, flatten one into a big circle, and top with the coffee mixture. Top with the other piece of dough and pat it all together to make sure it’s sealed on the edges. Some of the coffee mixture will probably seep out, but that’s ok! It gets nice and crunchy and caramelized, which is even more delicious. Sprinkle with a little bit of sugar, bake until golden brown, and that’s all there is to it.
Looking for more scone recipes?
Vanilla Bean Espresso Scones (Vegan)
Vanilla Bean Scones
- 12 ounces all-purpose flour
- 0.75 ounces baking powder
- 3 grams salt
- 1.5 ounces granulated sugar
- 1 vanilla bean, scraped
- 1 Tbsp. ground flaxseed
- 4.75 ounces vegan butter, such as Earth Balance cold and cubed
- 5.25 ounces nondairy milk, such as Silk
- 2 Tbsp. all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 2 Tbsp. vegan butter, such as Earth Balance
- 1 1/2 tsp. ground espresso
- Preheat oven to 400ºF.
- In a small bowl, mix the ground flaxseed with 6 Tbsp. water and let sit until thickened, about 5-7 minutes.
- Sift together the flour, baking powder, and salt. Add the sugar and vanilla bean, then mix well.
- Cut in the cold butter using a pastry cutter (or you can use your hands like I do!), and work the mixture until crumbly. It's ok if there are a few slightly larger, unincorporated chunks of butter.
- Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky! Chill the mixture for 10 minutes.
- Dump half the dough onto a lightly-floured surface and pat into a circle. Spread the coffee streusel over the top of the dough in an even layer. Top with the remaining dough and pinch the edges to keep the streusel inside the dough. Using a serrated knife, cut across the dough into 8 equal triangles.
- Transfer the scones onto a parchment-lined baking sheet, and chill an additional 10 minutes.
- Right before you put the scones in the oven, brush with a small amount of milk and sprinkle with granulated sugar. Bake for 25-30 minutes until golden brown.
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