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Fresh vanilla bean seeds & whipped cream folded right into the dough for a light & delicate pastry

Makes 8 scones


2c flour

2tsp baking powder

1/2tsp salt

1/4c butter, cubed & frozen

1 egg, whisked

1/4c milk or almond milk

2tbsp lemon juice

1 vanilla bean

3/4c whipped cream


Preheat the oven to 400degrees and line a baking sheet with parchment paper. Add the first three ingredients to a food processor and pulse together. Add in the frozen butter and process a few seconds until it resembles the consistency of breadcrumbs.


Transfer to a large bowl. In a separate bowl, whisk together the egg thru lemon juice. With a sharp knife, cut a slit into the vanilla bean. Pull apart the sides to reveal the vanilla caviar and use that same knife to scrape out the seeds into the bowl with the egg. Fold into flour mixture until just combined. Fold in the whipped cream in two batches. Gently but almost completely combine, there will be a few streaks of the cream in the dough and that’s okay.


Dump the dough on the prepared baking sheet and press gently into a 8-10” circle. With a sharp knife, cut into 8 wedges and space a little apart. Bake 13-15min or until golden brown. Cool on the tray and serve with jam and butter.


Freeze in a single layer on a sheet tray until solid before transferring to a sealed container for up to 1 month.