|Nutritional Guidelines (per serving)|
|Servings: 24 Scones (24 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's nothing like indulging in the tiny, sweet petite vanilla bean scones at Starbucks. They're just small enough not to feel guilty eating them and they're so delicious that they're 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 and the freezer surprisingly helps maintain their delicate texture and keeps them tasting fresh.
- 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)
- For the Glaze
- 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)
Preheat the oven to 425 F.
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.
Add the butter to the dry ingredients. Stir until the mixture resembles coarse crumbs—larger chunks of butter may still be intact in the dough. This will give the dough it's beautiful texture.
In a separate bowl, whisk together the egg, milk, and vanilla extract. 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.
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.
Bake for 10 to 12 minutes or until just lightly browned at the edges. Transfer the scones to a cooling rack and allow them to cool completely.
Meanwhile, make the glaze. Mix together the powdered sugar, melted butter, and mile. Add the vanilla bean seeds and mix until combined. The glaze should be very thick, but still spreadable.
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.