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These tender gluten free vanilla bean scones are the perfect accompaniment to a cup of hot black tea. These scones are full of vanilla bean flavor and topped with a sweet black tea glaze. Scones and tea, could there be a better breakfast?
Vanilla Bean Scones
I love a good scone and these gluten free vanilla bean scones do NOT disappoint. They’re absolutely full of vanilla flavor. Just look at those gorgeous flecks of vanilla bean! What really makes them though, is that black tea glaze made.
To make the glaze, I used Bigelow American Breakfast Blend. The glaze is just so, so good. It’s sweet and has that hint of tea flavor. It reminds me so much of my grandfather. Every night after dinner, he would have a mug of tea. He drank it black with sugar. Looots of sugar.
It was so sweet and so delicious. He also never finished it so when we were kids, we would fight over who got to finish his tea. It was like sweet tea that was still warm instead of iced if that helps you place the flavor. So these gluten free vanilla bean scones are a nod to him, that sweet tea flavor in the glaze is all Edward J.
These yummy scones were the perfect pairing with a hot cup of American Breakfast Tea. Tea on the scones, tea on the side! This blend of tea has a higher amount of caffeine than regular tea (50% more!), so it’s the perfect sub for coffee. Because sometimes, tea is a better choice! Especially when you’re eating scones, it’s the natural thing to do.
Tea and scones are besties, you can’t pair them with anything else. Not only do you get a great natural lift from the tea but it’s a better choice for a caffeine boost in the afternoon than drinks like energy drinks that are all sugar and chemicals.
As expected with a name like American Breakfast Tea, it’s made in America – bonus! I love American made products, don’t you? It makes you feel like you’re doing something good for your country when you’re purchasing products made in the USA. I purchased my American Breakfast Tea at Walmart, so it’s pretty much available to anyone.
Not only that but when you purchase the American Breakfast Tea, a portion of the proceeds from the sale goes to support our U.S. service men and women. It’s so great when companies give back like that. It really makes you feel proud to stand behind a product that is also used to support others.
But let’s get back to the gluten free vanilla bean scones because these are worth another mention. The vanilla beans in these pair so well with the tea, it’s such a fantastic flavor. If you don’t have vanilla beans, you can get some online or at your local grocery store. I buy them in bulk since I make my own vanilla extract but if you’re not going to use as many, you can always buy less.
I’ve never used vanilla paste so I can’t fully tell you how that would be as a substitute but if you’re familiar with it and use it in place of the beans, let me know how it works out for you! You can also cut these scones differently, I just wanted to go with squares for fun. Normally, I roll them out and cut them into triangles, so whichever suits your fancy. Enjoy!
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For the Scones:
- 2 C gluten-free all-purpose flour
- 1 tsp xanthan gum
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 C granulated sugar
- 1/2 C butter, cubed and very cold
- 1/2 C whole milk (or heavy cream)
- 1 egg
- 2 vanilla beans
- For the Glaze;
- 2 C powdered sugar
- 3 Tbsp brewed black tea
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicon baking mat.
- In a small bowl, whisk together milk and egg. Set aside.
- With a sharp knife, split vanilla beans down the middle the long way. Use the back of the knife to scrape the seeds out of the pod and add to the milk mixture. Stir well to combine. Put milk mixture in the refrigerator while preparing the dry ingredients.
- In a large bowl, whisk together flour, xanthan gum, baking powder, salt and sugar. Cut the butter into the flour mixture using a pastry cutter until the butter is about the size of small peas. Mix in the milk mixture until the flour is moistened and a dough forms. Use your hands to knead the dough about 10 times in the bowl.
- Turn the dough out onto a floured cutting board. Cover with plastic wrap and use a rolling pin to roll the dough out until it is about 1/2 and inch thick. Use 2 inch cookie cutters to cut out the scones or use a pizza wheel or sharp knife to cut.
- Place scones on the prepared baking sheet and bake 10 minutes or until done. Baking times may vary depending on the size of the scone. If you cut them into 8 large triangles, they will take closer to 20 minutes. Let scones cool on the baking pan for a few minutes before removing to a wire rack.
- While the scones are cooling prepare the glaze. Mix the powdered sugar and tea together in a bowl until you reach the desired consistency. Add more tea for a thinner glaze. If your glaze becomes too thin, add more powdered sugar to thicken it.
- Use a spoon to spread the glaze onto the cooled scones. The scones can still be slightly warm when you glaze them but the glaze will just take longer to set and may run more. Serve and enjoy!
Store scones in an air-tight container for a few days. Unglazed scones freeze well. Defrost before glazing.