• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 24

Baby Vanilla Bean Scones

  • Recipe Submitted by on

 Ingredients List

  • vanilla bean scones:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 2 vanilla beans
  • vanilla bean glaze:
  • 1 1/2 cups confectioner’s sugar
  • 9 tablespoons heavy cream
  • 1 vanilla bean


Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or Silpat to prevent the scones from sticking.
Pour heavy cream into a measuring cup, and scrape the seeds from two vanilla beans into it. Whisk together well and let it sit for a few minutes.
In a medium mixing bowl, whisk together flour, baking powder, salt, and sugar together. Drizzle the vanilla cream mixture over the flour mixture a little at a time, and mix together with a wooden spoon until thoroughly combined.
Roll the dough out in a rectangular shape about 3/4″ thick on a floured work surface. Cut dough into approximately 24 small triangles.
Bake at 425 degrees for approximately 14-15 minutes, until starting to brown on the edges and cooked through in the center.
While the scones are baking, scrape the contents of one vanilla bean into the heavy cream for the glaze and whisk well. Whisk in the confectioner’s sugar until thoroughly combined.
Remove the scones from the oven when done and allow them to cool for about 5 minutes. Drop each scone into the glaze and turn it over to coat all side with two forks. Lift from the glaze and place on a cooling rack set over a baking sheet to allow excess glaze to run off.
Alternatively, you could skip the glaze and serve these scones warm with your favorite jam.

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