Petite Vanilla Bean Scones with Vanilla Bean Glaze

May 8, 2015

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

These sweet tender scones are even better than Starbucks! They're perfect for a weekend breakfast or a party such as a wedding shower.

Servings: 18 mini scones
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes

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

  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
Course: Dessert
Cuisine: American
Keyword: Scones, Scones Recipe
Author: Jaclyn
Petite Vanilla Bean Scones with Vanilla Bean Glaze | Cooking Classy

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34 Comments

  • 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…

    • Jaclyn

      Jaclyn Bell

      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.

    • Jaclyn

      Jaclyn Bell

      I prefer them the day they are made but they stay good for two days.

  • 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

    • Jaclyn

      Jaclyn Bell

      I’m happy to hear you enjoyed the Joey! Thanks for your comment!

  • 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.

  • 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!

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.

  • Holly

    Beautifully done presentation! I love the little bow necklace. precious.

  • 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.