Petite Vanilla Bean Scones

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Petite Vanilla Bean Scones are little melt-in-your-mouth treats that are both crumbly and soft. These delicious vanilla scones are topped with a vanilla bean glaze, and freeze well!

We LOVE our morning treats, especially scones. For variety, check out my Mini Chocolate Chip Scones or the Best Blueberry Lemon Scones.

Side shot of the baked petite vanilla bean scones.

Vanilla Bean Scones (Starbucks copycat)

Over here, constantly dreaming up new scone recipes. But who can blame me? I love them!

This recipe is actually based on the Starbucks version, that I happen to love. Just a few bites of these petite scones had me hooked. Pair them with a vanilla latte, and that is a perfect little breakfast for me.

Vanilla Bean is such a classic flavor, and easy to make using some simple vanilla bean paste. All those beautiful little specs of vanilla bean without using the actual beans is a great shortcut, but you could also use the beans.

Speaking of vanilla bean flavor, try my Homemade Vanilla Bean Ice Cream or the most delicious Vanilla Bean Shortbread Cookies!

A plate of vanilla bean scones with a vanilla bean glaze.

TIP: Keep the butter and the wet ingredients COLD until incorporating into the dough. This will ensure a crumbly scone.

How to make these scones

Step 1
Prepare frozen butter. Dice the butter into small little cubes, and place in the freezer in advance of making these. I normally do this the day before I make scones, but you could prep it an hour beforehand as well.

Step 2
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, sugar, baking powder, and salt. Stir to combine.

Step 3
Combine the wet ingredients. In a measuring cup, combine the egg, heavy cream, and vanilla. Mix well and then store in the refrigerator to keep it cold until ready to use.

Step 4
Add frozen butter to dry mixture. Add the frozen butter to the dry mixture and cut it in with a pastry cutter or your hands. Mix until it resembles course crumbs.

Step 5
Add the wet ingredients to the dry ingredients. Add the wet ingredients, and stir with a spoon until it forms a shaggy ball. If the mixture is too dry, you may need to add in a few drops of heavy cream until it comes together.

Step 6
Shape the dough. Remove the scone mixture to a baking mat that’s been dusted with flour (to prevent sticking). Use your hands to form it into a rectangle, patting it into a rectangle. (Try not to over-handle the dough.)

Slice the dough into 24 equal-sized triangles. See photo below. Transfer triangles to two baking sheets lined with parchment paper.

This is when I often chill the scone triangles in the refrigerator for a couple of hours to overnight. It’s important to keep the scone dough well chilled before baking.

Step 7
Prepare for baking. Preheat your oven(s) to 400 degrees.

Step 8
Bake. Bake the scones for 14-16 minutes, or until lightly browned on top. If using one oven, you’ll need to rotate the pans between shelves. Remove scones to cooling racks.

Step 9
Make glaze. In a small bowl, combine the glaze ingredients – the melted butter, brewed coffee, vanilla bean paste, and sifted powdered sugar. Mix until well combined.

Step 10
Add glaze to scones. When scones are cooled, add the glaze and let it set.

Recipe Tips

  1. Frozen butter works best. I usually cube the butter and then stick it in the freezer the day before (or an hour before) I make these scones.
  2. When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is not too wet. (If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.)
  3. 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).
  4. Use flour on your baking mat to prevent the dough from sticking to it.
  5. Be careful to not over-bake.

Recipe FAQs

Can I use actual vanilla beans instead of paste?

Yes, you can. Just scrape the beans with a knife and add to wet ingredients, mixing thoroughly. You may need to add a few extra drops of cream as well.

  • How do I make crumbly scones?
  • To make scones crumbly, you need to be careful to use JUST ENOUGH wet ingredients to the dry. Using too much will create more of a muffin texture which is good, but not crumbly. It’s also important to keep the ingredients cold. My suggestion is to place the prepped scones in the refrigerator for an hour or more (I often refrigerate overnight) before baking.
  • Can I freeze scones?
  • You can freeze the baked scones for a couple of months. I often freeze these WITH glaze but I do a quick freeze first. Just place all scones on a baking sheet (do not stack) and freeze for a couple of hours. Then you can place them in an airtight container, stacked between parchment paper.
  • A closeup on three vanilla bean scones on a white plate.

    Kitchen Tools Used: (affiliate links)

    xoxo ~Sue

    Side shot of vanilla bean scones.

    Petite Vanilla Bean Scones with Vanilla Bean Glaze

    Petite Vanilla Bean Scones are little melt-in-your-mouth treats that are both crumbly and soft. These delicious vanilla scones are topped with a vanilla bean glaze, and freeze well!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 14 minutes
    Total Time: 44 minutes
    Servings: 24 petite scones
    Calories: 191kcal
    Author: Sue Ringsdorf

    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 and frozen
    • 1 large egg
    • 1/2 cup heavy cream – you may need a few more drops
    • 1 teaspoon pure vanilla bean paste – or use regular vanilla

    For the glaze:

    • 1 ½ 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 blog post for more details!
    • Prepare frozen butter. Dice the butter into small little cubes, and place in the freezer in advance of making these. I normally do this the day before I make scones, but you could prep it an hour beforehand as well.
    • Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, sugar, baking powder, and salt. Stir to combine.
    • Combine the wet ingredients. In a measuring cup, combine the egg, heavy cream, and vanilla paste. Mix well and then store in the refrigerator to keep it cold until ready to use.
    • Add frozen butter to dry mixture. Add the frozen butter to the dry mixture and cut it in with a pastry cutter or your hands. Mix until it resembles course crumbs.
    • Add the wet ingredients to the dry ingredients. Add the wet ingredients, and stir with a spoon until it forms a shaggy ball. If the mixture is too dry, you may need to add in a few drops of heavy cream until it comes together.
    • Shape the dough. Remove the scone mixture to a baking mat that’s been dusted with flour (to prevent sticking). Use your hands to form it into a rectangle, patting it into a rectangle about 1/2 inch thick. (Try not to over-handle the dough.)
    • Slice the dough into 24 equal-sized triangles. Transfer triangles to two baking sheets lined with parchment paper. (This is when I often chill the scone triangles in the refrigerator for a couple of hours to overnight. It’s important to keep the scone dough well chilled before baking.)
    • Prepare for baking. Preheat your oven(s) to 400 degrees.
    • Bake. Bake the scones for 13-14 minutes, or until lightly browned on top. If using one oven, you’ll need to rotate the pans between shelves. Remove scones to cooling racks.
    • Make glaze. In a small bowl, combine the glaze ingredients – the melted butter, brewed coffee, vanilla bean paste, and sifted powdered sugar. Mix until well combined.
    • Add glaze to scones. When scones are cooled, add the glaze and let it set.

    Notes

    These scones store well on counter (or in refrigerator) for a couple of days. 
    You can freeze the baked scones for a couple of months. I often freeze these WITH glaze but I do a quick freeze first. Just place all scones on a baking sheet (do not stack) and freeze for a couple of hours. Then you can place them in an airtight container, stacked between parchment paper.

    Nutrition

    Calories: 191kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 98mg | Sugar: 12g | Vitamin A: 340IU | Calcium: 42mg | Iron: 0.7mg
    Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

    5 Comments

    1. These are super delish!! Since they are mini I can easily eat 3 or more. 🙂

      1. Suebee Homemaker says:

        Thanks Shari! 🙂

    2. These scones look so delicious and would be perfect for weekend brunch!

      1. Suebee Homemaker says:

        Thank you so much, Natalie! ?

    3. I agree with Zach. The best scone ever! Enough said….

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