Starbucks thinks they’re really clever, offering tiny Vanilla Bean Scones that are just big enough to make you fall in love, and just small enough to leave you wanting more. I decided to seek out an at home version of these addictive pastries, and as always, The Pioneer Woman was there for me.
Petite Vanilla Bean Scones
Adapted from The Pioneer Woman
- 3 cups all-purpose Flour
- ⅔ cups sugar
- 5 tsp baking powder
- ¼ tsp salt
- 2 sticks unsalted butter, ice cold and cubed
- 1 egg
- ¾ cups cream
- 2 tbsp vanilla bean paste
- 2 ½ cups powdered sugar, sifted
- ½ cups whole milk
- 1 tbsp vanilla bean paste
- dash of salt
Preheat oven to 350 degrees.
Stir vanilla bean paste into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt. Use a pastry cutter (or food processor!) 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, about 1/2 inch to 3/4 inch thick. 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. Cut into scone like shapes.
Transfer to a lined cookie sheet and bake for 15-20 minutes until very lightly browned . Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
To make the icing, stir vanilla bean paste 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. Whisk until completely smooth.
With scones on a slotted cooling rack, drizzle glaze over the top. Allow the glaze to set completely, about an hour.