Mini Glazed Vanilla Bean Scones

Recipe written by The Chef Next Door

Makes 16 mini scones


2 cups white whole wheat flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, cold, cut into small cubes 

3/4 cup milk 

1 egg

1 Tbsp pure vanilla extract 

1 vanilla bean, split, seeds scraped out

Coarse vanilla sugar, or plain coarse sugar, for sprinkling (if desired)

For the vanilla glaze:

1 1/2 cups powdered sugar

1-2 Tbsp. milk

1 tsp pure vanilla extract

1 vanilla bean, split and seeds scraped out

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed butter and combine it with a pastry blender, or your fingers, until it turns into coarse crumbs. 

In a small bowl, whisk together the milk, egg, vanilla extract and vanilla seeds until combined. Add the wet mixture to the flour mixture and stir just until combined. 

Put the dough on a lightly floured surface and pat it out to a rectangle about an inch thick. Using a pizza cutter or a knife, cut the dough into small triangles. Sprinkle with the coarse sugar, if desired, and place the scones on the prepared baking sheet. Bake for about 20 minutes, or until golden brown.

Remove the scones from the oven and allow to cool on the baking sheet. While they cool. make the glaze.

Whisk together the powdered sugar, milk, vanilla extract and vanilla seeds until you have a thick consistency. Once the scones have cooled, dip the tops of each one into the glaze, just enough to cover the top completely. Let the excess drip off, then set them on a cooling rack to set up.  

Bon Appetit!