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Mini Vanilla Scones with Vanilla Bean Glaze Recipe

Mini Vanilla Scones with Vanilla Bean Glaze

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Average Rating:

Total Reviews: 39

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  • on December 29, 2012

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    These are so good! I made them as the recipe directs and they came out fine.
    The dough was wet, so I added some more flour when I rolled them out. But, I know that was because I used an extra large egg.
    The only thing I will do differently next time is cut them into smaller pieces.
    I can't wait until morning to have one of these for breakfast!

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  • on November 28, 2012

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    these are just as good as starbucks

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  • on November 11, 2012

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    This recipe is wonderful! I've been asked to make these for many parties. My one bit of advice is: stick to the recipe! The vanilla beans may be hard to find, but they make the recipe VERY special. I did make some batches cutting the scones in half again to make them more bite-sized. They don't have to be glazed, they're good as is, but glazing adds a really lovely touch.

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  • on October 09, 2012

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    We have a scone bakery near our house that had vanilla bean scones that are to die for, so I just had to try these. I have two small kids and don't have time to knead out and make triangles. I shaped each scone into a circle about 3/4 in thick. The scones at this bakery are circles too, so I didn't see the need for having to dirty up a counter with dusting flour with a dough everyone is saying is tough to work with. The way I did it, I had no problem. I did have to bake them for about 30min in a 350 oven. I also made the glaze the way they said, but only used about 3.5 cups of sugar. I drizzled it on instead of dipping and aging them fall apart. Next time I would half the glaze and use less sugar so it drizzles better. The scone itself is sweet, so you don't need to smother it in glaze. The taste was great, and it was easy to make and clean up when I did it. I'd definitely make them again the same way with my easier modifications.

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  • on September 28, 2012

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    I read many of the reviews before making these and noticed that many people had difficulty handling the dough.I made them according to the recipe and mine were very light and spread quite a bit. There are 5 teaspoons of baking soda in these and that could very well account for the light texture and the difficulty handling. Flavor was wonderful but these were the texture of a cookie not a scone.

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  • on August 29, 2012

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    This recipe worked out fantastically for me, though my dough wasn't crumbly either, probably because I used a stand mixer instead of a pastry cutter. I just added a little bit of extra flour and hand-crumbled the fine butter/flour mixture, then refrigerated it for half an hour, and the dough was perfect. It tasted wonderful, both with the glaze and without (I also did a few with the glaze "streusel-style" with the glaze in a pastry bag as a happy medium. I suggest using a dough scraper to cut the dough- it worked out much much better than a knife, and the scones came out looking beautiful that way.

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  • on August 24, 2012

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    Like another reviewer, my dough was not crumbly in the least. I guess it is either because my butter wasn't cold enough or that I used my Kitchenaid mixer to do the work for me. I guess that processed warmed the butter too much. So I ended up with a more cakey scone, but it was still quite delicious. I also just used vanilla rather than a bean. 1 tsp per bean is the usual equivalency, and that did just fine. Didn't have any trouble forming or dipping. Went great with my coffee this morning. Will make again!

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  • on August 12, 2012

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    Too crumbly?? Wow - mine was too wet and I was really worried I messed it up. Woke up early this morning and couldn't get back to sleep so got to making these at 7 a.m. I thought I messed the dough up when it was so wet. It's really hot here, about 85 degrees in my kitchen, so even though the butter had just been taken out of the fridge, didn't take long to get soft. That may have been the problem. That being said, I just tasted a corner without the icing and they are DIVINE and look FINE! Can't wait to see with the icing - I'm so happy because I've been wanting to make these for months! Thanks Ree!

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  • on July 29, 2012

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    These were great...excellent with coffee in the morning. I only had 1 vanilla bean so I had to put half in the dough and the other half in the glaze and it still came out great. I did increase the cream to 1 cup since many reviews stated it was too crumbly..it did help although I had to use my hands to knead it(the fork did not mix it enough. I've made several of Ree's recipes and all have been fantastic!!!

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  • on June 28, 2012

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    These were outstanding!!! Note: To those who find the dough too crumbly, my experience has been that different flours absorb liquids differently. That being said, a little more cream may need to be added if the flour consistency is too crumbly. But make sure not to get them too wet or they'll be kind of "biscuit-like."

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