Mini Vanilla Bean Scones

Mini Vanilla Bean Scones

A delicate, buttery pastry has a way of instantly feeling special. A plate of beautifully baked scones on the table makes you assume someone is either a master baker—or that they popped out to the local bakery before inviting you in for tea. The truth is scones aren’t as intimidating as they look. With just a few key steps, you can create tender, golden treats that feel effortlessly elegant.

These mini vanilla bean scones showcase the aromatic flavor of Cook's Vanilla Bean Paste—a standout ingredient from our new Baker’s Pantry Box. Perfect alongside a steaming cup of Earl Grey or a bold, rich coffee, they also make a charming after-dinner indulgence. Each bite is a little reminder that homemade pastries can feel every bit as luxurious as those from your favorite bakery.

Tie up your apron, and let's get to it!

Prep time: 15 minutes | Cook Time: 16-18 minutes | Yields: 12-16 mini scones

Ingredients

For the vanilla bean scones:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup very cold butter (freeze while prepping other ingredients)
  • 1/2 cup very cold whole milk
  • 2 tsp Cook's Vanilla Bean Paste
  • 3 Tbsp heavy cream

For the glaze:

  • 1 cup confectioners’ sugar
  • 1 1/2-3 Tbsp whole milk (to bring to a thick, drizzly consistency)
  • 1 tsp Cook's Vanilla Bean Paste
  • 1 tsp pure vanilla extract

Method

  1. Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Incorporate butter: Using a cheese grater, grate the cold butter into the dry ingredients. Alternatively, cut the butter into small cubes. Use your hands or a pastry cutter to mix until the butter is fully coated and the mixture resembles coarse crumbs or small pebbles.
  3. Form the dough: Gradually add the cold milk and vanilla bean paste, mixing gently with a spatula or your hands until a shaggy dough forms. Avoid overworking the dough to keep scones tender.
  4. Shape scones: On a lined baking sheet, divide the dough into 3 discs about 1 1/2 inches thick. Using a sharp knife or bench scraper, cut each disc into 6 triangles.
  5. Chill: Transfer the baking sheet to the fridge for 30 minutes to 1 hour. This helps the scones hold their shape and bake evenly.
  6. Preheat and prep for baking: Preheat oven to 375°F. Remove the scones from the fridge and place them about 2 inches apart on lined baking trays. Brush the tops with heavy cream.
  7. Bake: Bake for 16–18 minutes, or until golden brown and risen. Remove from oven and allow to cool for 5–10 minutes.
  8. Make glaze: While the scones are baking, whisk together the confectioners’ sugar, milk, vanilla bean paste, and vanilla extract. Adjust consistency: it should be thin enough to drizzle but not so thin that it runs off the scones. Transfer to a piping bag if desired.
  9. Glaze scones: Drizzle or pipe glaze over the slightly cooled scones. Serve immediately.

Foodie Box Love Notes & Tips

  • Use a food processor: If your kitchen is warm or you’re short on time, pulse the dry ingredients and butter in a food processor until the mixture resembles small pebbles. Slowly add milk until the dough comes together.
  • Flavor variations: Swap the vanilla extract in the glaze for almond, lavender, or cardamom extract for a different flavor twist.
  • Adjust size & shape:
    • For larger scones, form a single disc and cut into 6 pieces.
    • Use a circular biscuit cutter to make uniform round scones.
    • Or shape the dough into a rectangle and cut into squares. Bake larger scones for 20 minutes, or until golden brown and slightly risen.

- Kaity Potter, Creative Social Media Intern

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