Petite Vanilla Bean Scones with Vanilla Bean Glaze
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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.
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!
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Petite Vanilla Bean Scones with Vanilla Bean Glaze
Ingredients
- 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
Glaze
- 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
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner, set aside.
- 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.
- 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).
- 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.
- For the glaze:
- Whisk together all glaze ingredients in a mixing bowl well, add more powdered sugar to thicken if needed.