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Vanilla Bean Scones

Filled with Vanilla Bean flavor, these petite scones are light, sweet, and cake-y.
Course: Desserts
Author: CJ



  • 2 whole vanilla beans
  • 3/4 cups heavy cream
  • 3 cups all-purpose flour
  • 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


  • 2 whole vanilla beans
  • *1/2 cup whole milk
  • 5 cups powdered sugar
  • Pinch of salt



  • Preheat the oven to 350 degrees F.
  • Split the vanilla beans in half lengthwise and scrape out all the vanilla beans inside; stir into the cream and set it aside for roughly 15 minutes.
  • In a large bowl, sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Mix the egg with the vanilla cream mixture and combine with the flour mixture. Stir gently with a fork until it comes together.
  • Turn the dough onto a floured surface and lightly press it together until it forms a rectangle. The mixture will be fairly crumbly, and this is OK! Use a rolling pin to roll the dough into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help shape the rectangle, if necessary.
  • Cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
  • Transfer to a parchment lined cookie sheet and bake for 17-18 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.

Glaze / Frosting

  • Split the vanilla beans in half lengthwise and scrape out the beans. Stir the beans into the milk. Set aside for 15 minutes.
  • Mix the powdered sugar and salt with the vanilla milk. Addg more powdered sugar or milk if necessary to get the desired consistency. Stir or whisk until completely smooth.
  • Glaze the scones by either:
  • • dunking the top of the scones in the glaze
  • • brushing the glaze on with a pastry brush
  • • drizzling the glaze over the top
  • Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour.


*You can glaze both the tops and bottoms of the scones if you prefer more glaze. I don't recommend glazing the bottom of the scones, just because they stick to the parchment paper or your plate, but it's whatever you prefer!