Petite Vanilla Bean Scones with Vanilla Bean Glaze
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Petite Vanilla Bean Scones with Vanilla Bean Glaze plus coffee equals love. These scones are melt in your mouth delicious. Let me show you how to make them!
Yes. ANOTHER scone recipe on the blog.
But this one is special. 😀 Ok, they all are. But Zach told me it’s the best scone yet. Like EVER. So I’m pretty happy about that, and I really hope I can convince you to make them.
Because scones just happen to be my true love. Better than cookies or cupcakes. Better than pie or ice cream. My favorite all-time sweet.
TIPS for making EPIC scones.
- Make sure you have everything out on your kitchen counter and ready to go, before the step where you add the butter.
- The butter should be COLD when you cut it in with a pastry cutter
. I usually cube the butter and then stick it in the freezer while I’m getting everything else ready to go. - When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
- Use flour on your mat to prevent the dough from sticking to it.
- Be careful to not over-bake.
. I usually cube the butter and then stick it in the freezer while I’m getting everything else ready to go.For THIS scone recipe, I used Pure Vanilla Bean Paste
. You could use actual vanilla beans, but this is way easier. AND so very vanilla-y and perfect.
Also, I made these petite because I like to have one with my coffee without so much guilt. Less than 200 calories!
Yup, if you are thinking, “Those look like the little scones they sell at Starbucks”, you are right. They do. But they are better!
Enjoy!
xoxo ~Sue
Make these scones next: Mini Glazed Pumpkin Scones
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Petite Vanilla Bean Scones with Vanilla Bean Glaze
Ingredients
For the scones:
- 2.5 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup cold butter – cubed
- 1 large egg
- 1/2 cup heavy cream – you may need a few more drops
- 1 teaspoon pure vanilla bean paste (Heilala) – or use regular vanilla
For the glaze:
- 2 Tablespoons heavy cream
- 1 Tablespoon brewed coffee
- 1 teaspoon pure vanilla bean paste (Heilala) – or use regular vanilla
- 2 cups powdered sugar
Instructions
- **Please read the tips for making the best scones – in my blog post!! 🙂
- Take cold butter out of fridge and chop. Place in freezer for about 15 minutes, to get it extra cold. (You can do this in advance as well.)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a small bowl, whip together the egg, heavy cream, and pure vanilla bean paste. Set aside.
- Using pastry cutter, add the butter (from the freezer) to the dry ingredients until it resembles course crumbs.
- Add wet ingredients to dry ingredients and use your hands to combine. Don’t over-mix or the scones will be tough. You may need to add additional cream if the dough is too dry. But it should be on the dryer side verses too wet.
- Turn dough onto a floured surface. Use hands to form into a rectangle and press down to about 1/2 inch thickness. Cut into 24 equal wedges – or any other shape you like.
- Transfer wedges to prepared baking sheets. Bake until done, about 13 minutes. Cool on baker’s racks.
- Make glaze by combining all ingredients – heavy cream, brewed coffee, vanilla bean paste, and powdered sugar. Drizzle on cooled scones.
These are super delish!! Since they are mini I can easily eat 3 or more. 🙂
Thanks Shari! 🙂
These scones look so delicious and would be perfect for weekend brunch!
Thank you so much, Natalie! ?
I agree with Zach. The best scone ever! Enough said….