| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 20 min |
| Yield: | 24 mini scones |
Ingredients
- 2 whole vanilla beans
- 3/4 cups heavy cream
- 3 cups all-purpose flour, plus more for dusting
- 2/3 cups granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, chilled
- 1 whole large egg
- 1 whole vanilla bean
- 1/2 cup whole milk, plus more if needed
- 5 cups powdered sugar, sifted, plus more if needed
- Dash of salt
Instructions
- For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla “caviar” inside. Stir the caviar into the cream. Set aside for 15 minutes.
- Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
- Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
- For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
- Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 261 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 0 g |
| Sugar | 27 g |
| Protein | 2 g |
| Cholesterol | 39 mg |
| Sodium | 116 mg |
Reviews
At first, it seemed that the scones didn’t come out so well, which was disappointing. But after letting them sit overnight with the glaze, they taste so much better. Will have to keep practicing but I’m glad that they turned out!
If you don’t have vanilla bean you can use either vanilla paste or vanilla extract, substituting one vanilla bean for one tablespoon of vanilla paste or extract.
To the cream I added 2 Tbsp orange zest and 1/2 C finely chopped Craisins and 2 extra Tbsp heavy cream. Lovely addition to these Scones.
I have been wanting to make these for a long time but didn’t because of the price of the vanilla beans. But I found some at a great price, and I’m so glad I was able to use them. This recipe was delicious and they came out exactly how I wanted them.
Delicious!!! Skipped the glaze though and just put jam on top. GLORIOUS.
I want to make these but I don’t want to buy vanilla beans. I do have vanilla bean extract. It’s just like basic vanilla extract but with vanilla bean granules in it. So instead of using all those vanilla beans, how much vanilla bean extract should I use? How many teaspoons?
AMAZING!! I made them for Christmas morning breakfast and they were a huge hit, they were gone within hours–the only thing that worked great for me was to grate my cold butter on a cheese grater–the dough came together nice and they were the best scone I’ve tasted, usually they are dry and kind of “saw-dusty” ha-ha–thanks Ree, keep cranking these awesome recipes out.
Turned out really well!! Had a little more of a biscuit texture rather than a crumbly texture but I actually liked it better. I used margarine and vanilla extract instead of the butter and vanilla beans and it still tastes amazing. The dough came out a little more wet but once I added a little more flour it was perfect.
Made these Mini Vanilla Bean Scones this morning. Had to substitute milk and butter for heavy cream and vanilla extract for vanilla bean, but they still turned out delicious! Have a teenager who also loved them. I have never tried a Pioneer Woman recipe that wasn’t good…my “go-to” recipe list!
I Love these scones