Petite Vanilla Bean Scones with Vanilla Bean Glaze

4.75 from 4 votes

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!

Course Breakfast, Snack

Cuisine American

Keyword vanilla bean glaze, vanilla bean scones

Prep Time 30

Cook Time 14

Total Time 44

Servings 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 - 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.
2.5 cups all-purpose flour, 1/3 cup sugar, 1 1/2 Tablespoons baking powder, 1/2 teaspoon salt
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.
1 large egg, 1/2 cup heavy cream, 1 teaspoon pure vanilla bean paste
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.
1 cup cold butter
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 heavy cream, brewed coffee, vanilla bean paste, and sifted powdered sugar. Mix until well combined.
1 ½ Tablespoons heavy cream, 1 Tablespoon brewed coffee, 1 teaspoon pure vanilla bean paste, 2 cups powdered sugar
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.

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