Mini Vanilla Bean Scones Recipe


For the scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)

For the vanilla bean glaze

  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 vanilla bean, split and seeds scraped (or 1/2 teaspoon pure vanilla extract)


1. Prep: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in butter: Add cold butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

4. Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla bean seeds (or vanilla extract).

5. Make the dough: Pour the wet ingredients into the dry ingredients. Stir just until a dough forms. Be careful not to overmix.

6. Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Cut the rectangle into 6 smaller rectangles then cut each one diagonally in half, forming 12 triangle-shaped scones.

7. Bake: Arrange the scones on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, or until golden brown and slightly firm to the touch.

8. Cool: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Make the glaze: Whisk together the powdered sugar, milk (or cream), and vanilla bean seeds (or vanilla extract). Start with 2 tablespoons of liquid and add more as needed until you reach a slightly thick but still pourable consistency.

10. Glaze and enjoy: Drizzle the vanilla glaze over the cooled scones. Let the glaze set for about 15 minutes before enjoying.


Cold ingredients: Using cold ingredients ensures light and flaky scones. Consider chilling your bowl and pastry cutter (if using) beforehand.

Don’t overmix the dough: Overworking the dough develops gluten, making the scones tough. Mix until just combined.

Customize the size: For even smaller scones, cut the dough into more pieces. Adjust baking time accordingly.

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.


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