Mini Vanilla Bean Scones


Forget about the pastry case at Starbucks- whip up a batch of these and you’ll have a sweet treat to go with your coffee at your fingertips.  The best part- you’ll never even have to leave the house.  Inspired by the recipe posted by The Pioneer Woman, I knew this recipe was meant for the whole vanilla beans in my pantry.  These beans came from a colleague in Madagascar so I was waiting for just the right occasion to bust them out, enter scones! Scones- ready to have a vanilla bean glaze bath!

My scones weren’t as mini as I wanted them to be, but they weren’t too big either. Just the right size I think!

Recipe from The Pioneer Woman Cooks



  • 3 cups all-purpose flour
  • ⅔ cups sugar
  • 5 teaspoons baking powder
  • ½ teaspoons salt
  • 2 sticks (1/2 pound) unsalted butter, chilled
  • 1 whole large egg
  • ¾ cups heavy cream (more if needed)
  • 2 whole vanilla beans


  • 3 cups powdered sugar, sifted
  • ½ cups whole milk
  • 1 whole vanilla bean
  • dash of salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the beans inside. Stir beans into cream. Set aside for 15 minutes.

Look at those beautiful vanilla beans imparting all their great vanilla flavor into the cream.

Sift together flour, 2/3-cup sugar, baking powder, and salt. Cut cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla bean cream with the egg, then combine with the flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.


While the scones are baking, make the icing.  Split one vanilla bean in half lengthwise and scrape out the beans. Stir beans into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the preferred thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. (Or eat one immediately, if you just can’t wait-messy but totally worth it!) Scones will keep several days if glazed stored in an airtight container.

Perfect with a cup of coffee, glass of milk, for breakfast, lunch, dinner or dessert! (Just ask Ray- they were all gone when I got back from a weekend away- that is the ultimate seal of approval).


One Response to “Mini Vanilla Bean Scones”

  1. 1 Andrea

    Please tell Ray that his shot of you rolling the dough is breathtaking.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: