These mini scones were inspired by the pastry case at Starbucks, where they always have a tray of Petite Vanilla Bean Scones set out. These scones are very small, each less than 1/4 the size of their full sized counterparts, so they appeal to coffee lovers looking for a small (and inexpensive) sweet treat. I make scones at home on a regular basis, so I set out to turn this particular coffee shop favorite into a recipe that we can all make easily at home.
My Petite Vanilla Bean Scones scones have a lot of vanilla flavor in a small package. I scraped half of a vanilla bean into the scone dough while mixing it, then adding a little bit of vanilla bean (extra scrapings from the bean) and vanilla extract into the glaze that tops them. The result is that the scones have a very fragrant vanilla scent and a strong vanilla flavor, perfect for vanilla lovers and complimentary to just about any coffee or tea you might want to serve alongside them. Vanilla extract can be used in the scone dough instead of a vanilla bean, but you’ll get a more floral vanilla flavor by using the bean and the look of all those lovely vanilla bean seeds, too.
The scones themselves are tender and almost cake-like. They’re not too sweet, despite all the buttery vanilla flavor they have, so they really need that glaze on top to push them over the edge and add more sweetness and vanilla. You can pour over the glaze to coat the entire scone (place them on a cooling rack so the excess drips off) or you can give them a generous drizzle if you prefer a lighter touch with the frosting. Any way you prepare them, these little scones are hard to resist. If you can’t eat them all at once, they can be stored for a few days in an airtight container.
Petite Vanilla Bean Scones
2 cups all purpose flour
1 1/2 tsp baking powder
1/3 tsp salt
1/2 cup butter, room temperature
1/3 cup sugar
1/2 vanilla bean or 2 tsp vanilla extract
1/2 cup milk
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Cut vanilla bean in half lengthwise and scrape seeds out with a small, sharp knife. Add to butter and sugar mixture and beat to incorporate. Mix in half of the flour mixture, followed by the milk. Stir in remaining flour mixture until dough comes together into a firm, slightly sticky mass.
Divide dough into 5 equal pieces and roll into tennis ball-sized rounds. Place on a lightly floured surface and flatten each ball into a disc about 1/2 – 3/4-inch thick. After all balls have been flattened, cut each into quarters and arrange on prepared baking sheet.
Bake for 11-15 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
Makes 20 small scones
Vanilla Bean Glaze
2 cups confectioners’ sugar
4 tbsp milk
2 tsp vanilla extract
small amount of vanilla bean (scraps from scones)
In a large bowl, beat together all glaze ingredients, adding in any leftover vanilla bean seeds (scrape the pod a second time) from the scone recipe. Mix until glaze is very smooth and has a pourable consistency. Add a few extra tablespoons of confectioners’ sugar if it is too thin, and an extra tablespoon of milk if it is too thick.
Pour over cooled scones.