Mini vanilla bean scones

Tags

baking, butter, comfort food, cooking, delicious, easy breakfast, easy cooking, eat, entertaining, food, kid friendly, kids baking, make ahead meals, mini scones, quick cooking, scones, simple entertaining, starbucks scones, sugar, treats, vanilla, vanilla beans, vanilla scones

This homemade version of vanilla bean scones is so easy to make. Great for kids and quick snacks.

Prep Time 30 minutes – Cook Time 16 minutes

Makes 16 mini scones

INGREDIENTS

SCONES:

• 2 cups all purpose flour
• 1/3 cup granulated white sugar or vanilla bean sugar
• 1½ teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, grated into pieces
• 1/2 to 2/3 cup cold heavy whipping cream (depends on the moisture in your flour and house)
• 2 teaspoons vanilla extract

GLAZE:

• 1 cup powdered sugar
• seeds scraped from one vanilla bean or 1/4 tsp vanilla bean paste (I swear by this stuff!)
• 1½ tablespoons milk

INSTRUCTIONS:

• Preheat the oven to 375 degrees F (I did 350 degrees for convection bake) and line a baking sheet with parchment paper.
• Place the flour, sugar, baking powder, and salt in a bowl and whisk to combine. Add the grated butter and rub butter and flour together with your hands. Continue until the mixture looks like coarse meal. Then mix in the cream and the vanilla extract.
• When the dough has gathered itself into a ball and divide the dough into 2 equal portions. I had to add more cream to make this happen… keep that in mind. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 8 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
• Brush with cream on top and bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.

ADD THE GLAZE:

• In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth. Spread a small amount of glaze on top of each scone.

NOTES

These are delish, you can’t eat just one. The recipe makes 16 mini scones, 2 hours after baking I have 8 left. They got a 12/10 for taste. 🙌

Enjoy!

• 

• 

• 

• 

• 

• 

Vanilla Bean Scones

Tags

baking, breakfast, butter, cooking, delicious, easy breakfast, easy cooking, eat, eating, food, kid friendly, scones, vanilla, vanilla bean scones, vanilla beans

These Best Ever Vanilla Bean Scones are the perfect homemade coffee shop treat for vanilla lovers! Follow all my pro tips for making the best flaky scones!

Ingredients

• 2 cups all purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 vanilla bean or you can use 1/2 tsp vanilla bean paste or 2 tsp of vanilla extract
• 1/2 cup unsalted butter COLD and grated
• 3/4 cup cream – I used heavy but you can use coffee cream
• 1 egg

• 

• 

• 

• 

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Start by sifting the flour, baking powder, sugar and salt into a clean, dry bowl using a sieve or sifter. Tap the sieve against the palm of your hand until all the dry ingredients have passed through it and you’re left with the lumps. Push the lumps through the sieve with your finger tips.
• Next, slice a vanilla bean down the centre lengthwise using a paring knife. Skip this step if you are using vanilla bean paste or extract
• Open it up and scrape out as many of the teeny tiny vanilla bean seeds as you can using the back edge of your knife.
• Even after you’ve scraped out all the vanilla seeds you can, don’t throw away the rest of the bean! Put it in your sugar container for vanilla sugar.
• Add the vanilla bean seeds to the flour mixture and blend in using a whisk. Try your best to break up the clumps of vanilla bean seeds, but if there are a few tiny clumps left that’s ok. The vanilla bean seeds will probably disappear into the flour mixture, but don’t worry. They’ll become visible again once the wet ingredients are added.
• In a liquid measuring cup, measure the cream and add the egg. Whisk together using a fork and set aside.
• The next few steps should be done quickly, as you’re working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
• Grate your butter, right from the fridge, into little pieces and dump it into the flour mixture.
• Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create “sheets” of butter. You should act quickly here, and don’t allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
• Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense. Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don’t knead the dough like you would if you were making bread, and don’t stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
• Once your dough is formed after folding several times, shape it into a 10-inch rectangle (approximately).
• Again, be careful not to handle the dough too much, so a few little cracks here and there are fine. I sometimes sneak in a few mini chocolate chips for Holly into 1/2 the batch. 😉
• Cut the rectangle into 12 squares with a very sharp knife
• Arrange the squares on a parchment-lined baking sheet and bake for about 18-22 minutes. I usually set the timer and start watching them after about 16 minutes. You want them to stay nice and white and not get too brown, especially on the narrow end of the triangle.
• Remove them from the oven when they’re just barely golden brown on the bottom and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely. Eat and enjoy !