Vanilla-Coffee Scones

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Vanilla-Coffee Scones on marble

Inspired by the strong and sweet Vietnamese coffee, these Vanilla-Coffee Scones have a luxurious taste of vanilla running throughout the dough and condensed milk garnish courtesy of Rodelle Vanilla Paste.

Vanilla-Coffee Scones
Makes 6 scones
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) strong brewed coffee, room temperature
  • 2 teaspoons (2 grams) instant espresso powder
  • ½ cup (120 grams) cold heavy whipping cream
  • 1 tablespoon (18 grams) Rodelle Vanilla Paste
  • 1 large egg (50 grams), lightly beaten
  • Coffee Glaze (recipe follows)
  • Vanilla Sweetened Condensed Milk (recipe follows)
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, ½ cup (100 grams) sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse bread crumbs.
  3. In a small bowl, stir together coffee and espresso powder until completely dissolved. Whisk in cold cream and Rodelle Vanilla Paste.
  4. Make a well in center of flour mixture, and add coffee mixture. Using a fork, stir just until dry ingredients are moistened. (Mixture may still look dry or crumbly in parts.)
  5. Turn out flour mixture onto a lightly floured surface. Gently knead until dough comes together. Press into a 7-inch circle, and transfer to prepared pan. Freeze for 10 minutes.
  6. Using a sharp knife, cut dough circle into 6 wedges. Place at least 2 inches apart, and freeze until firm, about 20 minutes.
  7. Brush tops of scones with egg, and sprinkle with remaining 2 tablespoons (24 grams) sugar.
  8. Bake until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 20 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 5 minutes. Serve warm or at room temperature. Drizzle scones with Coffee Glaze, and serve with Vanilla Sweetened Condensed Milk.

Coffee Glaze
Makes about ⅓ cup
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) strong brewed coffee, room temperature
  1. In a small bowl, stir together confectioners’ sugar and coffee until smooth and combined. Use immediately.

Vanilla Sweetened Condensed Milk
Makes ⅓ cup
  • ⅓ cup (102 grams) sweetened condensed milk
  • 1 teaspoon (6 grams) Rodelle Vanilla Paste
  1. In a small bowl, whisk together condensed milk and Rodelle Vanilla Paste until smooth and combined. Use immediately.


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