Ingredients
Scones:
- 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
Glaze:
- 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
Directions
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.
Photo: Mini Vanilla Scones with Vanilla Bean Glaze Recipe


















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By chef poorboy
Jefferson City, MO
on May 22, 2013
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This recipe was so easy, and turned out wonderful. I added a half pint of fresh blueberries to my scones, and it turned out bakery quality. I might have cheated a bit. Instead of whole milk, which we don't usually have in the house, I used half skim milk, and half cream. Since I didn't want to completely coat the scone in glaze, I only made half the amount and coated the top, which was just great for us. Thanks for sharing this with your viewers. This is a full 5 star recipe.
By katlynm716
on May 21, 2013
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Mine are cooling now and they came out perfectly! I followed the recipe exactly and can't wait to gobble them up with some freshly brewed coffee! After sampling one right from the oven, they are very tender, soft, and moist, but stay together just fine. I will definitely save this recipe and they were very simple!
By SJ0401
on May 05, 2013
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Easy to make and not too sweet. I brought them to my office and my coworkers loved them! Definitely will make again soon.
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