Mini Vanilla Bean Scones tastes just like Starbucks Petite Vanilla Bean Scones. Sweet, cakey, and the perfect bite-size!
If you’re anything like me, you’ve been baking your little heart out this holiday season, 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, 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 cuties 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 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 to 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 your fingertips to blend.
Next break out the star of the vanilla bean scones — Vanilla Beans!
If you can’t find vanilla beans, vanilla bean pasta works great too!
If you’re going the bean route though, split it down the center with a sharp knife then use the side of the knife tip to scrape out the seeds inside.
Scrape 2 vanilla beans then place the seeds into a mixing 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.
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.
Your kitchen will smell SO heavenly!
While the scones cool, whip up the vanilla bean-spiked icing.
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 onto a cooling rack over waxed paper to harden.
I like dunking the mini scones twice which I think contributes to them staying nice and moist on the inside.
Once the icing has hardened, serve ’em on up!
These little scone cakes are the best! They have just the right amount of sweetness, and the real vanilla bean flavor cannot be beat.
The icing barrier keeps the already cakey-like scones even more moist. Mmmmm, I could just eat the whole batch! I hope you and your family enjoy them as much as we do!
Ingredients
- 2 cups flour, have not tested with GF flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 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 the 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. If you have leftover glaze, double dip the scones.
Notes
- Makes 12 petite scones, or 24 mini scones.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
my dough didn’t come out stiff, plus i made it with a stand mixer, it came out sticky.
Hello, how would you go about substituting the vanilla beans for vanilla bean paste? Ive got a lot of paste left and haven’t found a good recipe to use it with!
I just did a Google search and 1 teaspoon paste should equal 1 vanilla bean.
Should I store on the counter or in the fridge?
Counter!
OH. My goodness. I have made these so many times now, and they have been a hit every single time. I never would have thought that an entire mens’ bible study would rave over something like a petite scone, but for multiple Sundays after the first time I made them, men would come up to me one by one and tell me how wonderful they were! And I thought they’d find scones to be too ladylike! haha! I’ve tweaked the recipe a little each time just to see how it would turn out, and you just simply can’t go wrong. I ended up featuring them on my blog to share with my friends and family – and what do you know, some of the ladies who are married to the bible study men are now using the recipe, as well! You’re a genius. :)
Thank you so much! I just make these and I think they turned out perfect. They where soft and moist. I never really liked powder-sugar based glaze but they went perfect with these scones. Next time I will make petite ones, since the are so filling. Thank you again for such an easy and fast recipe.
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 :(
Not a waste! Soooo delicious! Thank you!
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! :)
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!
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!
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 :)
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!!! :)
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!
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!
I made these last night during our blizzard, and they came out great! Thanks for such an awesome recipe!
I made these, and they were ahhhhhmazing! They pretty much melt in your mouth. And they were still great the next day!