Mini Vanilla Scones with Vanilla Bean Glaze
- Level: Easy
- Yield: 24 mini scones
- Nutritional Information Per Serving (1 of 24): Calories 261, Total Fat 11 g, Saturated Fat 7 g, Carbohydrates 39 g, Dietary Fiber 0 g, Sugar 27 g, Protein 2 g, Cholesterol 39 mg, Sodium 116 mg
- Total Time: 2 hr 10 min
- Preparation Time: 20 min
- Inactive Time: 1 hr 30 min
- Cooking Time: 20 min
Scones:
- 2 whole vanilla beans
- 3/4 cup heavy cream
- 3 cups all-purpose flour, plus extra for dusting
- 2/3 cup granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, chilled
- 1 large egg
Glaze:
- 1 whole vanilla bean
- 1/2 cup whole milk, plus extra if needed
- 5 cups powdered sugar, sifted, plus more if needed
- Dash of salt
Instructions:
- Preheat oven to 350F. Split the vanilla beans lengthwise and scrape out the seeds; stir the seeds into the heavy cream and let sit 15 minutes.
- Sift together the flour, sugar, baking powder, and salt. Cut the chilled butter into small pieces and work it into the flour mixture with a pastry cutter or two knives until it resembles coarse crumbs.
- Beat the egg into the vanilla-infused cream, then gently combine with the flour mixture using a fork, mixing just until the dough begins to come together.
- Turn the dough onto a lightly floured surface and press into a rough rectangle. Roll or pat the dough to a rectangle about 12 by 7 inches and 1/2 to 3/4 inch thick; the dough may be slightly crumbly.
- Cut the rectangle into 12 equal pieces, then cut each piece diagonally to make 24 triangles. Place on a parchment-lined baking sheet.
- Bake about 18 minutes, until just before golden brown. Let cool on the baking sheet 15 minutes, then transfer to a cooling rack to cool completely.
- For the glaze, split the vanilla bean and scrape the seeds into the milk; let sit 15 minutes. Whisk the powdered sugar and salt in a bowl, then add the vanilla milk and whisk until smooth, adjusting consistency with more milk or powdered sugar as needed.
- Once scones are cooled, dip each into the glaze to coat. Place on parchment or a rack and allow glaze to set about 1 hour.
The glazed scones can be stored for several days while retaining flavor and texture.
