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?!
Anyway, 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?
Anyway, 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!
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Mini Vanilla Bean Scones
Description
Mini Vanilla Bean Scones tastes just like Starbucks Petite Vanilla Bean Scones. Sweet, cakey - perfect!
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
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
Things I like Thursday | Crazy Jamie's Blog 12.27.2012
[…] YUM! These look fabulous! Mini Vanilla Bean Scones […]
Praew 12.26.2012
This looks yummy! I love the smell of the vanilla bean. This scone must smell heavenly! :)
Merry (belate Christmas)
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!!
Iowa Girl Eats 12.29.2012
It’s half cream, half milk. You can use all heavy cream if you want!
Katie @ Blonde Ambition 12.26.2012
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)
Erica @ Cannella Vita 12.25.2012
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.
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.
tiffany @dynamics of happy 12.24.2012
yum! cakey moist scones FTW
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 !
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!
Potatoes and Pilates 12.24.2012
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!
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.
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!
Mandy @ Eat Pray Grow 12.24.2012
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.
Amanda @ Once Upon a Recipe 12.24.2012
These look fantastic. As a scone fanatic, I’m sure I would love them! Merry Christmas Kristin! Safe travels!
Hannah @ CleanEatingVeggieGirl 12.24.2012
You make even the most intimidating of recipes look easy to make!! ;)
Becky @ Olives n Wine 12.24.2012
Scones that taste better Day 2? AWESOME!
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!
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.
Brie 12.24.2012
These are BEYOND cute! My breakfast now seems inferior by comparison :)
Have a Merry Christmas, Kristin!
You need an app for that? 12.24.2012
So glad I found your blog the other day, I just love it!These look delicious!