Mini Vanilla Scones with Vanilla Bean Glaze Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Cut the rectangle into 12 equal pieces, then cut each piece diagonally to make 24 triangles. Place on a parchment-lined baking sheet.
6. 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.
7. 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.
8. 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.