Petite Vanilla Bean Scones with Vanilla Bean Glaze


This may be a little last minute but your Mother’s Day brunch menu needs these scones on it! They are unbelievably delicious! They are inspired by the Petite Vanilla Bean Scones at Starbucks. I bought one there last week and while it was good these are so much better! They are soft and moist and the vanilla flavor in them is so refreshing.

Petite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking Classy

I thought these sweet, mellow scones paired perfectly with a vibrant, tart cup of Hibiscus tea. That’s only how I ate the first one then after that I was just snarfing them down all day, so elegant and ladylike right :)?

These scones are brimming with vanilla bean seeds, as in so many my mom told me she thought they were poppy seeds from the photos. I was happy to see how much my mom loved them! She hasn’t been eating many sweets as of late because she’s on a low sugar diet (just out of choice not health reasons), but I just kept watching her reach for one after another as we were sitting there talking. It’s definitely easy to lose track of how many of these you’ve eaten. They are a little smaller than the traditional scone (not quite as tiny as Starbucks) so that helped me feel a little better about it when I began to lose count. Try them soon, you’ll love them too!

Petite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking ClassyPetite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking ClassyPetite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking ClassyPetite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking Classy


Petite Vanilla Bean Scones with Vanilla Bean Glaze


  • 2 cups (280g) all-purpose flour
  • 6 Tbsp (82g) granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2/3 cup + 1 Tbsp heavy cream , divided
  • 1 large egg
  • Seeds of 1 small vanilla bean
  • 1/2 tsp vanilla extract
  • 6 Tbsp unsalted butter , cold and grated or diced into 1/4-inch pieces


  • 1 cup (126g) powdered sugar, plus more if needed
  • 1 1/2 Tbsp heavy cream
  • 1 1/2 Tbsp milk
  • Seeds of 1 small vanilla bean
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner, set aside.
  2. In a mixing bowl whisk together flour, sugar, baking powder and salt for 20 seconds, set aside. In a mixing bowl or 2-cup liquid measuring cup, whisk together 2/3 cup heavy cream, egg, vanilla bean seeds and vanilla extract until well combined, chill in refrigerator until ready to use.
  3. Add butter to flour mixture and cut into flour using a pastry cutter or fork until it resembles coarse meal. Add cream mixture to flour mixture and stir using a rubber spatula until it starts to come together, then knead mixture (just in the bowl by hand) several times until it has come together well (it will be slightly sticky to work with but will give you moist scones in the end. Also be careful not to overwork the dough so you get tender scones).
  4. Pour mixture onto a floured surface and gently shape and pat into a 7 by 7-inch square. Cut into 9 equal squares, dusting knife with flour as needed to prevent sticking, then cut each square in half on a diagonal to create two triangles (see photo above). Transfer to prepared baking sheet spacing scones evenly apart, and brush tops lightly with remaining 1 Tbsp cream. Bake in preheated oven 12 - 14 minutes until set. Cool on a wire rack then spoon vanilla glaze over tops and spread to edges. Allow glaze to set at room temperature. Store in an airtight container.
  5. For the glaze:
  6. Whisk together all glaze ingredients in a mixing bowl well, add more powdered sugar to thicken if needed.
  7. Recipe source: Cooking Classy

Petite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking Classy


  • Medha @ Whisk & Shout: These look delicious! Love that shot of the dough cut into neat triangles :) May 8, 2015 at 6:42pm Reply

  • Shelby @ Go Eat and Repeat: These scones look so light and tasty! These would be a perfect Mothers Day treat! May 8, 2015 at 7:13pm Reply

  • Krystle: So excited to make these! Thanks for the recipe.
    And how precious are your dishes! Can I ask where from? May 8, 2015 at 8:35pm Reply

  • Laura | Fork Knife Swoon: Scone perfection! Love that you used fresh vanilla bean. Definitely want to try your recipe!! May 9, 2015 at 12:35pm Reply

    • Jaclyn: Thanks Laura! I hope you do try :)! May 9, 2015 at 7:07pm Reply

  • ih: thanks for sharing… :) May 9, 2015 at 6:27pm Reply

  • Laura (Tutti Dolci): Such pretty scones, I love that vanilla bean glaze! May 9, 2015 at 10:47pm Reply

  • Jocelyn: These are scrumptious scones, but my, the dough is sticky! (I bake scones quite often.) I added an extra tablespoon of flour, to no avail. So, I skipped the floured surface and patted the dough into a large square on my baking sheet. Then, I stuck the pan in the freezer for 30 minutes. When the dough was more solid, I was able to cut it with a pizza wheel into pieces. Partway through the baking time, I moved some of the scones onto a second baking sheet because they were spreading into each other. Next time, I will use less liquid in the recipe. (And there will be a next time, because these are cute and tasty little scones!) May 10, 2015 at 4:05pm Reply

    • Jaclyn: Thanks for your feedback Jocelyn! I was worried that some might find that to be an issue, I live in a really dry environment so I added that note but if you still found them to be sticky I think cutting back a little on the cream was necessary so I reduced the recipe to 2/3 cup cream and that should help. Also if possible I recommend using a scale to make sure you have the proper amount of flour. I’m glad you liked them though! May 10, 2015 at 4:33pm Reply

      • Jocelyn: Those are great suggestions, Jaclyn. Thank you! May 10, 2015 at 4:57pm Reply

        • Jaclyn: Hopefully they help, if not I can work on tweaking it and making them again. May 10, 2015 at 10:51pm Reply

  • Kim: These were perfect! I have made them twice already. I love using vanilla bean paste instead of the actual vanilla bean. It gives an extra punch of vanilla flavor. Thank you for a fantastic recipe! Also, I love your plates in the photos! What pattern and brand are they? May 19, 2015 at 7:30am Reply

  • Holly: These are amazing. I left out the egg and they turned out just perfect. light and fluffy with just the right amount of vanilla and sweetness. Thank you so much for a great recipe. I was a bit unsure of the amount of cream to use but i just added more til i had the right consistency. May 25, 2015 at 1:09pm Reply

  • Holly: Beautifully done presentation! I love the little bow necklace. precious. May 25, 2015 at 1:13pm Reply

  • Pam: What’s the best way to store these? Can I stack them in a storage container or will the glaze stick? I need to bring them to an event. June 4, 2015 at 6:49pm Reply

    • Jaclyn: I probably wouldn’t stack them because yes they’ll likely stick. You might be okay if you put a layer of parchment or wax paper between them, but it may smash the glaze up a bit. If possible I’d just store them in a single layer in airtight containers or cover baking dishes like 13×9 with plastic wrap. June 4, 2015 at 9:40pm Reply

  • Amy: These were delicious! by far the most moist scones I’ve had and they were very easy to make. Someone said they had the consistency closer to a biscuit than a dry crumbly scone. I subbed out 1 tbsp of sugar with a tbsp of lavender infused honey in the batter and they were wonderful! Everyone in my office devoured them! I’m throwing an event next week and I think I’ll add in some organic earl grey tea for a sweet, fragrant, spiced scone! September 29, 2015 at 6:38pm Reply

    • Jaclyn: I’m so glad they were enjoyed Amy! September 30, 2015 at 4:54pm Reply

  • Dara: Hi all. When I made these scones the first few times, they were absolutely delicious, but the dough was quite sticky and wet–I could not mold them into any kind of shape. Today I decided to see if I could get them into nice triangles as shown in the picture above. So I used 1/2 cup of cream instead of 2/3. The results were perfection! The scones are still light and fluffy but have a better rise and perfect triangular shape. Hope this can help others who had sticky dough. I would recommend this recipe to anyone who loves scones, my entire family can’t get enough of them. December 24, 2015 at 7:44am Reply

  • Joey: Oh my goodness- I just made these scones for the first time and am in love. They are simply divine!! Thank you so much for sharing the recipe March 8, 2016 at 8:56am Reply

    • Jaclyn: I’m happy to hear you enjoyed the Joey! Thanks for your comment! March 8, 2016 at 10:44am Reply

  • Valeri: how far ahead can you make these scones? May 10, 2016 at 5:53pm Reply

    • Jaclyn: I prefer them the day they are made but they stay good for two days. May 11, 2016 at 11:51am Reply

  • Elizabeth: Your recipe calls for 2 cups of flour but the gram measurement is 280 g which is 2 1/4 cups. I tried this recipe with 2 cups and it came out too wet. Also, your baking powder measurement calls for 1 tablespoon which should be 1 teaspoon I believe, as 1 tablespoon made mine taste awful :/ Going to try them again though and see how they turn out… May 13, 2016 at 2:24pm Reply

    • Jaclyn: If the dough is super sticky and more flour is needed you can definitely add a little (just be careful not to overwork the dough if doing so) and keep in mind the dough should be slightly sticky and you’ll likely need to keep dusting the knife with flour and even carefully wiping it clean with paper towels when cutting. And yes 1 tbsp of baking soda would definitely make them taste bad :), but yes the 1 tbsp baking powder is correct. May 14, 2016 at 1:05am Reply

  • Elizabeth: Correction, I mistakenly used baking soda instead of powder. Is 1 tbsp still correct for baking powder? May 13, 2016 at 2:42pm Reply

  • Delia Heald: I made these a few minutes ago. Wow are they ever good. They are not overly sweet and so light that they nearly melt in your mouth. This is before the glaze though. They are for the ladies in my bible study group and they love sweets that are not so sweet. Therefore, I think I will omit the glaze…. this time. Thanks so much for sharing recipe. June 17, 2016 at 9:27am Reply

  • Kristin H: These were such yummy little things! The vanilla flavor was so fantastic! Using vanilla beans really gives a much better vanilla flavor than using just extract. I prepared my dough in advance, and put it in my freezer for 1-1 1/2 hours. They were easy to cut into triangles that way. They baked for 14 minutes. These were tender and perfectly moist. Definitely a keeper! July 8, 2016 at 7:41pm Reply

    • Jaclyn: So happy to hear you enjoyed them Kristin! July 11, 2016 at 2:51pm Reply

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