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Vanilla Bean Scones

This recipe for small vanilla bean scones is simple and delicious, a much fresher (and tastier!) version of the ones you find at Starbucks.

Is there anything more elegant than food flecked with real vanilla beans? I think not.

Petite Vanilla Bean Scones

Vanilla seems to be the flavor that everyone uses but hardly ever thinks about. Nearly every cookie, cake, pie, or scone calls for a teaspoon or two of extract. The measurements usually just translate to a large or small glug for me–it’s one of those things that I think can’t be overdone.

But when you add the actual beans to a glaze or frosting, they just beg to be admired. It gives an air of sophistication, or an extra bit of elegance. And when you add them to something as simple and classic as a scone, your little finger practically crooks itself.

So now it’s time to get baking!

Petite Vanilla Bean Scones

How do you make mini scones?

It’s actually very much like a traditional triangle scone! For these vanilla bean scones, we’re dividing the dough into three even portions, patting them into circles, then cutting them into six wedges. I like to pull mine apart a bit so that the scones don’t bake together–it makes them sturdier for dipping into the glaze.

You could technically make them standard sized by only dividing the dough into two sections before cutting. But who doesn’t love tiny food? Plus you get to eat more of them. BOOYAH!

Where to Buy High Quality Vanilla Beans

Crop failure in Madagascar, the world’s largest producer of vanilla beans, has made for international shortages and incredibly high prices. It’s hard to find high-quality beans, and they’re always expensive. I’ve found supermarket beans… uninspired. And overpriced! Which is why I typically order them online. I like the ones from Vanilla Pura–it’s a small, family owned company with a high quality product. You can get 35% off of an order from them using the code GOODTHINGSBAKINGCO35. In the interest of transparency, I don’t receive any kick-backs from that code. Just wanted you to know that.

Petite Vanilla Bean Scones

On another note… You can help stretch your vanilla budget (you have one of those, right?) by making your own extract, and here’s a tutorial I recorded on Instagram about how to do that.

Petite Vanilla Bean Scones
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Petite Vanilla Bean Scones

Vanilla Bean Scones

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  • Author: Rebecca Neidhart
  • Total Time: 48 minutes
  • Yield: 18 small scones 1x


This recipe for small vanilla bean scones are simple and delicious, a much fresher (and tastier!) version of the ones you find at Starbucks.


  • 2 cups (272 g) cake flour 
  • 1/3 cup (66g) white sugar
  • 1 1/2 t (7 g) baking powder
  • 1/2 t (3 g) sea salt
  • 1 stick (114 g) butter, cold and cut into small cubes
  • 2/3 cup (5.3 oz.) whipping cream
  • 2 tsp. vanilla extract

For the Glaze:

  • 2 cups powdered sugar
  • 1 vanilla bean, scraped 
  • 56 Tbsp. whole milk


Preheat the oven to 350F and line a large baking sheet with parchment paper. Sift together the flour, sugar, baking powder, and sea salt. Cut in the cold butter with a pastry blender (alternatively, you could rub it in with your fingers) until the mixture resembles damp sand.

Using a fork, blend in the whipping cream and vanilla extract until it comes together into a dough–you may wish to finish with your hands, pressing it into a ball. 

Divide the ball into 3 equal portions, then flatten them on the baking sheet into discs about 3/4″ high and 4″ across. Use a large knife or a bench knife to cut the discs into six equal triangles, first across then each half into thirds. Separate the triangles to give them room to rise as they bake.

Bake for 15-18 minutes, or until the bottoms are golden brown and the tops are no longer doughy. Remove from the oven and cool completely.

For the Glaze:

With a small sharp knife, split the vanilla bean open lengthwise and scrape it with the sharp edge of the knife. You will have small, clumps of tiny black beans on the knife.  Scrape it into a bowl with the milk and whisk them together. Sift in the powdered sugar until it is all combined.

Dip the tops of the scones in the glaze, then set them on a cooling rack and allow the frosting to harden for about 30 minutes before eating.


  • If you don’t have cake flour on hand, you can use all-purpose. The result will still taste great, but may be slightly less fluffy.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: Breakfast
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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