The Best Glazed Vanilla Bean Scones

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Tender, fluffy scones, speckled with vanilla bean, and glazed in sweet vanilla bean icing.

5 from 1 vote

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Author: Michelle

Ingredients

1 1/2 cups of all purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon of salt
4 tablespoons of unsalted butter cubed and cold
1 large egg
1/3 cup of heavy cream
1/2 teaspoon of vanilla extract
1/2 teaspoon of vanilla bean paste
Vanilla Bean Icing

Vanilla Bean Icing

1 cup of powdered sugar
2 tablespoons of whole milk
1 teaspoon of vanilla bean paste
1/2 teaspoon of vanilla extract

Instructions

Instructions for making the scones:Preheat the oven to 375º and line a sheet pan with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Pulse a few times until everything is well combined.
Add in the cold butter and pulse again until the butter is just incorporated and the mixture looks sandy.
Whisk the eggs, cream, and vanillas together in a small bowl or measuring cup and add to the flour mixture in the food processor.
Pulse again until the ingredients are mixed and a dough ball has formed around the blade.
On a lightly floured work surface or a piece of parchment paper, gently flatten the ball of dough into a disc, about 3/4" thick.
Cut into eight even triangles (like cutting a pizza).
Place scone triangles on a parchment lined sheet pan and bake at 375º for 10-12 minutes until the tops are puffed and cracked and the bottom edges are just barely starting to brown.
Let cool and coat with Vanilla Bean Icing.
To Make the Vanilla Bean Icing:Combine the sugar, milk, and vanillas in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
Drizzle the icing over the scones and allow to set.

Notes

To make Petite Vanilla Bean Scones:

Prepare the recipe as stated above, up until the shaping part.

Once the dough is done mixing in the food processor, divide it into two balls of dough. Working quickly, gently shape each dough ball into a disc and flatten it to about 1/2" thick. Use a chef's knife to cut each small disc into 8 triangles, for a total of 16 baby scones. Place each scone on a parchment paper lined cookie sheet and bake at 375º for about 8 minutes. Glaze just like you would the large scones.

Cuisine Maine Food

Course Breakfast

Nutrition