Petite Vanilla Bean Scones

Petite Vanilla Bean Scones
Leah Maroney
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 24 scones (24 servings)
Ratings (5)

 There's nothing like indulging in the tiny, sweet petite vanilla bean scones at Starbucks.  They're just small enough where I don't feel guilty eating them and they are so delicious that they are so worth every calorie filled bite.  

What's even better is making the little melt-in-your-mouth morsels at home!  The scone recipe is super simple and requires very little mixing and prep.  It bakes up quickly and the glaze just requires a quick stir!  

They are the perfect treat for a beautiful little tea or brunch!  It's very easy to double the recipe to make a large batch for a crowd.  They can also be made ahead of time and frozen until needed! The freezer helps maintain their delicate texture and keeps them tasting super fresh!

I modified this scone recipe from Stuck on!  

What You'll Need

  • 2 1/2 cups flour (unbleached)
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 cup whole milk (or half and half)
  • 1 Tablespoon vanilla extract (pure)
  • 3/4 cup butter (cold, cubed)
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons whole milk
  • 2 Tablespoons butter (melted)
  • 1/2 of a vanilla bean (split and scraped, may also substitute vanilla bean paste)

How to Make It

  1.  Preheat the oven to 425 degrees.
  2. Combine the flour, salt, baking powder, and sugar in the bowl of your stand mixer using the paddle attachment.  It can also be mixed in a large bowl using a pastry blender. 
  3. Add the butter to the dry ingredients.  Stir until the mixture resembles coarse crumbs. It is ok if there are larger chunks of butter that are still intact in the dough.  This will give the dough it's beautiful texture. 
  1. Whisk together the egg, milk, and vanilla extract in a separate bowl.  Gradually add the wet mixture to the dry mixture while the mixer is turned on low.  Mix gently until all of the wet mixture has been incorporated. The dough should be slightly tacky, but not sticky.
  2. Divide the mixture into 3 small balls.  Gently roll the balls and flatten them into discs.  Cut the discs into 8 sections (think pie shaped).  Place each wedge on a parchment lined baking sheet. 
  3. Bake for 10-12 minutes or until just lightly browned at the edges.  Transfer the scones to a cooling rack and allow them to cool completely. 
  4. Mix together the powdered sugar, melted butter, and 2 Tablespoons of whole milk.  Add the vanilla bean seeds and mix until combined.  The glaze will be very thick but still spreadable.  
  5. Once the scones have completely cooled, spread a teaspoon of glaze over the top of each of them.  Allow the glaze to harden before storing.  They can also be kept frozen.  
Nutritional Guidelines (per serving)
Calories 151
Total Fat 8 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 56 mg
Sodium 138 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)