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.
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
Makes 12 petite scones, or 24 mini scones
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
2 vanilla beans, scraped
For the Vanilla Bean Glaze:
3 cups powdered sugar
6 Tablespoons half & half
1 vanilla bean, scraped
- Preheat oven to 425 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!