This scone came from a request by a friend who asked if I could make some vanilla bean scones similar to the ones they have at Starbucks. Ummmm, what a great idea! Just look at how cute these are. Are you looking? Did you see all those beautiful vanilla bean specks in the glaze? Good, now you see why I had to share this recipe with you, oh yeah, and they are delicious!
This recipe comes pretty close to the original star… bucks (did you see what I did there?) – but I think it takes it in an even better direction. It shares the same miniature stature but packs an even stronger vanilla punch inside while toning down a bit on the sweetness (I like sweet, but sometimes… moderation).
Perfect for serving up with some coffee or tea as an afternoon pick-me-up or a delightful breakfast.
Vanilla Bean Scones
Yield: 16 scones
- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of cream of tartar
- 3 tablespoons of granulated sugar
- 4 tablespoons of cold unsalted butter
- 1/2 cup plus 2 tablespoons of heavy cream
- 1 large egg, room temperature
- 1 vanilla bean, scraped
- 2 cups of confectioners sugar
- 4 tablespoons of whole milk
- 1 vanilla bean, seeds scraped
In a large bowl sift together the flour, baking soda, salt, cream of tartar and sugar. Add the butter and cut it into the flour mixture until crumbly and some pea size pieces remain. Make a well in the center of the flour and butter mixture.
In a small bowl whisk together the cream, egg and the seeds scraped from one vanilla bean. Add the cream mixture to the flour mixture and stir until the dough just comes together. Make sure not to over mix.
With floured hands transfer the dough to a lightly floured work surface. Gently knead the dough 3-4 times to bring the dough together. Divide the dough in half. One at a time roll each portion of dough into a square (I used a 5 x 5 inch square) with a 1/2 – inch thickness. Cut each square into quarters. Cut each quarter in half diagonally. For a total of 16 triangles.
Transfer the scones to a large parchment lined baking sheet and refrigerate for 20 minutes.
Preheat the oven to 400 degrees.
Once the dough has finished chilling bake for 8-10 minutes and the edges are just starting to turn golden brown. Allow the scones to cool completely.
While the scones cool you can prepare the glaze.
In a small bowl whisk together the confectioners sugar, milk and seeds from a vanilla bean until smooth. One at a time carefully dunk the top of each cooled scone into the glaze. Transfer the glazed scones to a cooling rack and allow the glaze to fully set and enjoy!