Who else has bought a mini vanilla bean scone at a certain coffee shop for over $1 or maybe 3 for $3? Hi, hello, me – all the time. Well, I’m here to make your life and wallet better! These mini vanilla bean scones are SO easy to make, stay fresh for a few days, and are pretty darn addicting.
I was inspired to make this recipe because 1) I want to help you save some money at St*rbucks and 2) our friends at Rodelle Kitchen gave us this AMAZING vanilla paste and I’ve been dying to show it off to you.
If you’ve never used vanilla paste, let me give you a little education on it aka here is some info copy and pasted from Rodelle’s website. They are the experts, after all.
“Rodelle Vanilla Paste is a convenient way to use all of the flavor that a single vanilla bean contains. Our paste offers the deep, rich taste of Madagascar vanilla beans, without the pod. Enjoy the robust vanilla flavor that Rodelle provides- from an easy to use jar.”
You can purchase a jar of vanilla paste right here on their website.
There are a few items that you definitely need for this vanilla bean scone recipe to make sure it’s easy as pie … or easy as scones?
Seriously, once you make these scones, you’ll never want to pay for them again.
If you liked this recipe on The Beard and The Baker, you’ll probably love these ones too!
- Small Batch Chocolate Chip Cookies
- Gluten Free Chewy, Fudgy, Chocolate Cookies
- Grocery Store Iced Oatmeal Cookies
Mini Vanilla Bean Scones
Ingredients
Mini Vanilla Bean Scones
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick butter very cold
- 1/2 cup whole milk very cold
- 2 teaspoons vanilla bean paste
Vanilla Bean Glaze
- 1 cup powdered sugar
- 1 1/2 Tablespoons whole milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
Instructions
Mini Vanilla Bean Scones
- Cut butter into pieces, about 4-6, and place in freezer while prepping other ingredients.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silpat sheet.
- Put flour, sugar, baking powder, and salt in a medium bowl and whisk til combined. Transfer to a food processor.
- Add cold butter into food processor with flour mixture. Pulse food processor until looks like course meal, about 4-6 minutes.
- Pour cold milk into small bowl. Add vanilla paste to milk and whisk until combine.
- Turn food processor on low and pour in cold milk/vanilla mixture. Keep food processor on until dough turns itself into a ball – about 2-3 minutes.
- Turn off food processor and turn dough ball on to a lightly floured surface. Gather any other dough pieces from food processor and add to dough ball.
- Cut dough ball into three equal pieces. I recommend using a scale to weigh the dough ball, then divide by three to know how much each piece should weight.
- Flatten each of the three pieces into a disc shape, about 1 1/2 inches thick. Cut each dough disc into 6 equally sized triangles. Place your triangles on the prepared baking sheet and bake for 16-18 minutes, until just a little golden brown on the bottom and fully cooked in the middle.
- Remove from oven, let cool for a few minutes then drizzle with vanilla bean glaze and enjoy!
Vanilla Bean Glaze
- Add powdered sugar, vanilla bean paste, vanilla extract, and whole milk in a small bowl. Whisk until combined, add more milk or powdered sugar until desired consistency.
Notes
- Recipe adapted from the Recipe Girl.
- These scones keep well for 2 days after cooking. Keep uncovered at room temperature.
Kayla
Oh so amazing!!!! I had leftover glaze and put that on my French toast…..well my friends, THAT. WAS. AMAZING!!!