Mini Vanilla Bean Scones

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Mini Vanilla Bean Scones tastes just like Starbucks Petite Vanilla Bean Scones. Sweet, cakey – perfect!

Merry Christmas Eve!

If you’re anything like me, you’ve been baking your little heart out over the past couple of weeks, and have the powdered sugar and flour-covered clothes to prove it. Why I continue to wear black when I bake is a complete mystery to me. Will I never learn?!

Anyways, if you can find it in your heart to fit in one final baking project before the big day, I’ve got just the recipe for you. Mini Vanilla Bean Scones. You know, the 2-bite delights enveloped in a sweet, vanilla bean-speckled icing, like they serve at Starbucks? The ones that are so yummy that 3 just never really cut it? One and the same!

These cutie pies are moist and cakey, rather than dry and crumbly, and are perfectly poppable. They’re also laced with real vanilla beans – a total treat – and just as easy to make as a batch of cookies. These would be perfect to have around on Christmas morning to nibble on with a cup of coffee, tea, or, nog!

Bonus: they actually taste better the second day, which completely breaks every scone law in existence, which means you can bake ‘em up TONIGHT!

Start by combining 2 cups flour, 1/2 cup sugar, 1 Tablespoon baking powder, and 1/4 teaspoon salt in a large food processor or bowl. Pulse or whisk to combine.

Next add 1/2 cup cold and cubed butter. Pulse until the mixture is the texture of cornmeal, or use a pastry cutter or fingers to blend.

Next break out da staaaaah. Vanilla Beans! I am working on a project with Frontier Co-op, and they recently sent me a vial of beans to try out. I was psyched!

I’ve never worked with real vanilla beans before, but it’s always been a culinary dream of mine to. Is that weird?

Anyways, I’ve watched enough Food Network in my day to know exactly what to do with ‘em. Split the bean down the center with a sharp knife, then use the tip to scrape out the wee seeds inside. It was not hard at all!

Scrape 2 vanilla beans then place the seeds into a bowl with 1 egg.

Next add 1/2 cup half & half then whisk everything together.

Add the wet ingredients to the dry ingredients, then pulse or stir until the dough comes together in a ball.

Turn the dough out onto a floured surface then roll into a large rectangle, about 1/2″ thick. Trim the sides, then cut the rectangle into 6 rectangles, and then each rectangle in half to make “petite” sized scones. Cut each triangle in half again to make “mini” sized scones. (I did half and half.)

Place the scones onto a silpat or parchment paper-lined baking sheet then bake at 425 minutes for 8-9 minutes for the petite-sized scones, or 6-7 minutes for mini scones.

The kitchen smelled SO Heavenly when I pulled these out!

While the scones cool, whip the vanilla bean-spiked icing together. Simply whisk together the seeds from 1 vanilla bean, with 3 cups powdered sugar, and 6 Tablespoons half & half.

Mmmmm…

Dunk the cooled scones into the icing on both sides so they’re totally covered, then scrape the bottoms on the side of the bowl and place them on a cooling rack over waxed paper to harden.

I dunked the mini ones a couple of times, which I think contributed to their moistness even a day later!

Once the icing has hardened, serve ‘em on up!

Mini Vanilla Bean Scones

Print this recipe!

Makes 12 petite scones, or 24 mini scones

Ingredients:
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup half & half
1 egg
2 vanilla beans, scraped

For the Vanilla Bean Glaze:
3 cups powdered sugar
6 Tablespoons half & half
1 vanilla bean, scraped

Directions:

  1. Preheat oven to 425 degrees then line a baking sheet with a silpat or parchment paper and set aside.
  2. In the bowl of a large food processor (or in a large bowl) add flour, sugar, baking powder, and salt, then pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
  3. In a separate bowl, whisk together half & half, egg, and vanilla bean seeds. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a floured surface then gently knead 4 or 5 times to bring the dough together. Roll dough into a rectangle about 1/2″ thick then trim sides to make a rectangle.
  4. To make petite-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally. Transfer to prepared baking sheet then bake for 8-9 minutes, or until edges are just starting to turn golden brown.
  5. To make mini-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally. Cut each triangle in half to make 2 triangles. Transfer to prepared baking sheet then bake for 6-7 minutes, or until edges are just starting to turn golden brown.
  6. Remove scones to a cooling rack to cool completely. Meanwhile, in a large bowl, whisk together glaze ingredients. Dip cooled scones in glaze then place back onto cooling rack to harden completely.

These little scone cakes are the best! I literally had to hide them from Ben to keep his paws off the batch. They have just the right amount of sweetness, and that vanilla bean flavor cannot be beat.

The icing barrier keeps the already cakey-like scones even more moist, and mmmm, I could just eat a zillion of ‘em. I hope you and your family enjoy them as much as we did!

Merry Christmas and happy holidays, everyone! You are all such a blessing to me!

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Comments

  1. So glad I found your blog the other day, I just love it!These look delicious!

  2. Brie 12.24.2012

    These are BEYOND cute! My breakfast now seems inferior by comparison :)

    Have a Merry Christmas, Kristin!

  3. Lauren 12.24.2012

    My friend and I just stopped at Starbucks yesterday and she picked up one of these babies. They look so so good! I love your version though.

  4. Jodea @chillichocolatelove.com 12.24.2012

    Oh my goodness! I’ve been feeling a bit Ba Humbug today but these totally cheered me up! Have a great Christmas!

  5. Scones that taste better Day 2? AWESOME!

  6. You make even the most intimidating of recipes look easy to make!! ;)

  7. These look fantastic. As a scone fanatic, I’m sure I would love them! Merry Christmas Kristin! Safe travels!

  8. Feverishly checking my cabinet for vanilla beans now! The thought of venturing out to the store kind of frightens me today, but it might just be worth it for these! They would be amazing with a cup of coffee.

  9. Wendy B 12.24.2012

    These are sooo cute! Can’t wait to try them, and I won’t even have to invent an occasion!

  10. Rachel S. 12.24.2012

    Ooo those look so good. Yeah I have always wondered how I end up wearing black when I am baking or using bleach to clean something.

  11. LOVE that these guys have more of a moist, cake texture rather than your standard dry scone! I will need to try these some time.

    Merry Christmas and hope you had safe travels today!

  12. Kristen 12.24.2012

    Hooray! you did it! I made the request when you were doing the other Sbux copycat recipe and here it is! bonus is that even though I’ll be joining Weight Watchers next week I can have one without guilt as they are so small!
    Happy Holidays to you!

  13. Kathleen Welch 12.24.2012

    Merry Christmas to you and yours ! Thanks for all of your inspiration. You have gotten me out of a cooking rut many times !

  14. yum! cakey moist scones FTW

  15. Chris 12.25.2012

    These were wonderful. I used the vanilla bean crush from All Spice instead of scraping. I really like the fact that the scones keep a day. Of course, we didn’t have any left to test that; maybe next time.

  16. These look delicious! I totally agree with you about the “wearing black while baking problem.” Black yoga pants are my baking attire of choice, and I always question my judgement when I have two big sugary hand prints on my buttcheeks.

  17. These are so cute! And I completely relate to pretty much everything you said about vanilla beans lol (from it being a culinary dream to bake with them…to watching enough Food Netwrok to know how to use ‘em :P)

  18. Tiff 12.26.2012

    Yum! Just one question, what is half and half? Is that an American brand of blended vegetable oil/ butter ( spreadable butter)? We don’t have it down under in Australia?

    Thank you, have a happy new year!!

  19. Praew 12.26.2012

    This looks yummy! I love the smell of the vanilla bean. This scone must smell heavenly! :)
    Merry (belate Christmas)

  20. [...] YUM! These look fabulous! Mini Vanilla Bean Scones [...]

  21. Sara 12.29.2012

    I saw this recipe this morning and tried them out straight away, they were delicious =)

  22. lordshock01 12.30.2012

    never had one of those so i’ll try to make some

  23. Esther 12.31.2012

    I am making these on New Years Eve to give to my kids to enjoy tomorrow morning. I love your blog, have made so many yummy things, and have a cluster of friends all addicted to your blog also. Thank you for all the great food ideas and recipes

  24. Mindy 01.02.2013

    I made these scones the other day and they are incredibly delicious! They reminded us of one of the most perfect treats on this earth – almond poppyseed muffins from Jaarsma’s Bakery in Pella (yes, I always buy Dutch letters there too but my favorite are the almond poppyseed muffins). Can’t wait to try your next scone recipe!

  25. Julie 01.02.2013

    These look and sound wonderful. How would you suggest I make them if I don’t own a food processor?
    Thank you for your help in advance!

    • Iowa Girl Eats 01.03.2013

      I would use a pastry cutter, a fork or your fingers to blend the butter, then just use a fork to stir everything else. Kind of like making biscuits!

  26. Emily 01.06.2013

    I’m making these today so I can serve them with tea for the Downton Abbey premiere tonight. So excited!

    Thanks for the recipe! I love these at Starbucks :)

  27. Vanilla Bean Pods 01.14.2013

    Hi Kristin. This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

    All the best, Alex

  28. Becky 01.16.2013

    I made these, and they were ahhhhhmazing! They pretty much melt in your mouth. And they were still great the next day!

  29. [...] Vanilla Bean Scones Adapted from this recipe by Iowa Girl [...]

  30. Brittany 02.09.2013

    I made these last night during our blizzard, and they came out great! Thanks for such an awesome recipe!

  31. Kim 02.13.2013

    We will be enjoying a delicious dairy free version of these tomorrow for our Valentine’s Day breakfast. Cut them in heart shapes and added a few fun V-day sprinkles on top of the glaze. My kids are going to be so excited to see this on their plate in the morning. Thanks for sharing this recipe!

  32. [...] recipe adapted from Iowa Girl Eats [...]

  33. Kerry H 03.31.2013

    Just made these this morning for Easter brunch – they’re delicious!! Totally satisfied my 7 month pregnant with twin boys craving for something sweet :) thanks for the recipe!

  34. Mirra 04.19.2013

    I just made these and oh my my they are addictive. I couldnt wait to put the glaze on so I tried one without it and it was just so good. The vanilla beans are so worth it and make a difference. I love that they are so light. They’re the perfect compliment to a cup of coffee. I added almond joy creamer to the glaze and wow what a nice kick. I only used 1 cup of powdered sugar as I only used a dallop of glaze on each scone. Pure goodness. Its a friday, I said “you know what? I want to bake.” This was such a delight. Definately not dense like the starbucks one. These are more airy and light like, but you know what I like these sooooooooooooo much better. GOOD JOB!!! :)

  35. Suzanne 08.05.2013

    THese look amazing. The Starbuck’s version have been my son’s favorite breakfast treat since he was 2 years old. I can’t wait to make these from scratch! Thank you so much for the beautiful description and pictures. FYI King Arthur Flour sells a mini scone pan if you are a stickler for consistency of size :)

  36. […] A tea and scones date with dance sis, Lilly! We had been wanting to bake together for such a long time, and we finally got the chance to do so yesterday. I was eager to use the vanilla beans that my mom bought, like, two months ago, so we decided to make some vanilla bean scones! […]

  37. Katie 12.06.2013

    I’m so excited to make these for a tea themed baby shower this weekend. Would you recommend making the night before ( as they taste better on the second day) or the morning of?
    Also, how long would you say the icing will take to harden completely?
    Trying to sneak in some time for baking while chasing a 1 year old is not easy:) TIA!

    • Iowa Girl Eats 12.06.2013

      So cute!

      They will be absolutely delicious if made the night before. Just let the icing harden for about an hour or so then store in an airtight container. Hope you enjoy!

  38. Sarah 05.12.2014

    My dough was very wet and sticky. I had to add at least an extra cup of flour while kneading it. I’m hoping all the extra messing with the dough doesn’t make the scones too dense, but they’re in the oven so we’ll see. The dough was super tasty so I’m hoping it works out and that I didn’t waste vanilla bean :(

    • Sarah 05.12.2014

      Not a waste! Soooo delicious! Thank you!

      • Kristin 05.12.2014

        Oh good I’m so glad!! I’ve made these scones several times and never had sticky dough, but I’m so glad they worked out! :)

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