The Pioneer Woman Tasty Kitchen
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Petite Vanilla Bean Scones

4.83 Mitt(s) 18 Rating(s)18 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 5

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Level: Easy

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Description

As close to the little Starbucks delights as I could get! These are yummy little treats chock full of vanilla bean flavor—perfect for a mid-afternoon cup of coffee.

Ingredients

  • SCONES
  • 3 cups All-purpose Flour
  • ⅔ cups Sugar
  • 5 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • ¾ cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • GLAZE
  • 5 cups Powdered Sugar, Sifted
  • ½ cups Whole Milk, More If Needed For Thinning
  • 1 whole Vanilla Bean
  • Dash Of Salt

Preparation

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

8 Comments

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Avatar of nancycope

nancycope on 10.29.2011

Jenny, just add a dash of milk at a time until you get a good consistency, if they are still to crumbly there isn’t enough liquid to really bind them. Mine do this too. My major problem is the frosting/glaze. When I make it according to the recipe it is insanely runny. I’ve put it in the fridge and that hardens it up a bit. I think I’m going to try it next time with only half the milk. The are still delicious!!

Avatar of westcoastswedishgirl

westcoastswedishgirl on 2.20.2011

jennyschmidt, don’t worry about rolling them out and making perfect triangles, just drop lumps of dough down and bake it like that. I’m going to do that next time, there really was no mess at all, until it came to rolling it out. I’m always looking for ways to make things easier and it’s not necessary to roll them out. However, if you do this, keep an eye on the cooking time. Good luck!

Avatar of jennyschmidt

jennyschmidt on 11.1.2010

Could anyone give me some suggestions. They were delicious but my dough just wouldn’t come together, it was all crumbly. When I tried to transfer them to the cookie sheet, they really fell apart. I know its just me, because I have same problem with pie crusts. They were so delicious and I was going to bring them to work, but they look horrible so I was embarrassed and left them at thome

Avatar of Theresa DePaepe aka Mama

Theresa DePaepe aka Mama on 5.20.2010

I substitute vanilla bean paste and have made these a few times for high school events – the teachers rave about them!

Avatar of bakingstorm

bakingstorm on 4.28.2010

Made these and everyone loved them even the boyfriend who doesn’t really liked baked goods, making them again this weekend!

18 Reviews

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Avatar of Juanita

Juanita on 5.4.2012

I’ve had these twice now and both times they weren’t as impressive as I hoped they would be. They are a tad drier than I like and just don’t quite have enough of a vanilla taste.

Avatar of Heather Lowe

Heather Lowe on 4.4.2012

So moist and delicious…not dry like the kind you buy at Starbucks. I used vanilla bean paste in lieu of vanilla beans (too expensive). I also only used 3 cups of powdered sugar for the glaze – I didn’t want them to be too sweet.

Avatar of iowamomof2

iowamomof2 on 4.3.2012

I made these a few wks ago and my family loved them. They didn’t last a day. I shared with my mother in law and sister in law. They liked them as well. Planning on making them again.

Avatar of insanesquash

insanesquash on 10.6.2011

These were excellent! I added some dried cherries and blueberries I had in the pantry and they were really delicious and much easier than I imagined!

Avatar of Melanie C.

Melanie C. on 3.14.2011

These are AMAZING- and if you are a crazy lady in the kitchen and add 1 3/4 cup heavy cream, you’ll end up with a big glop of dough that is so moist, you’ll add four forever to get it to NOT stick to you. I am not sure what I was thinking, that is the problem.. . I wasn’t thinking. Ree stated “more if needed” and my breakfast brain was all about cream I suppose. But let me tell you, it was the best mistake I ever made! They are great when made by directions standards ;) and scrumptious when you make a mistake like mine! My hubby engulfed them! I helped with that too ;) Enjoy!

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