Mini Vanilla Bean Scones
These Mini Vanilla Bean Scones are soft, buttery, and packed with a freshly scraped vanilla bean. Their mini size makes them perfect for a quick treat with coffee or tea, without feeling overindulgent.
Servings: 24 mini scones
Calories: 128kcal
Ingredients
For the Scones:
- 2 ½ cup All-purpose Flour
- ½ cup Sugar
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Butter , cold and cubed or grated
- ½ cup Heavy Cream
- 1 large Egg
- 1 large Vanilla Bean , scraped
- 2 teaspoon Vanilla Extract
For the Glaze:
- 2 cups Powdered Sugar
- 4 tablespoon Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper or a perforated silicone mat.
- In a large bowl combine flour, sugar, baking powder and salt and whisk to mix.2 ½ cup All-purpose Flour, ½ cup Sugar, 1 tablespoon Baking Powder, ¼ teaspoon Salt
- Add butter and cut in with a pastry cutter until the mixture resembles cornmeal texture.Pro Tip: Freeze the butter and grate it into your flour using a box grater!½ cup Butter
- In another bowl, whisk together the heavy cream, egg, and the scrapings of a fresh, plump vanilla bean, and the vanilla extract.½ cup Heavy Cream, 1 large Egg, 1 large Vanilla Bean, 2 teaspoon Vanilla Extract
- Add the liquid mixture to the flour mixture and stir until dough forms a ball. If using a stand mixer, use a low setting and mix until just barely combined, some flour will still be visible.
- Put the dough onto a lightly floured surface, pull it together and knead lightly until dough comes together into a ball.
- Divide into 4 balls of dough and roll each out into disks 1 inch thick, about 6 inches in diameter.
- Divide each disk into 6 to 8 wedges and transfer them to the prepared baking sheet about 2 inches apart. Bake 10-12 minutes, or until edges begin to get golden brown.
- Transfer scones to a cooling rack to cool completely.
- To make the vanilla glaze, whisk together the cream one table spoon at a time until you have thick flowing liquid.2 cups Powdered Sugar, 4 tablespoon Heavy Cream, 1 teaspoon Vanilla Extract
- You can dip the cooled scone top in the glaze, or brush it on with a pastry brush. Place the glazed scones back onto cooling rack to harden.
Notes
- Keep Butter Cold: Use cold butter to create a tender, flaky texture in the scones.
- Don’t Overmix: Mix the dough just until combined to avoid dense scones.
- Even Sizing: Shape the scones into uniform mini rounds so they bake evenly.
- Preheat Oven: Make sure your oven is fully preheated to achieve golden, perfectly baked edges.
- Cool Before Glazing: Allow the scones to cool slightly before adding any glaze to prevent it from melting off.
Nutrition
Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 113mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 0.04mg | Calcium: 39mg | Iron: 1mg
