Ingredients
Method
Mini Vanilla Bean Scones
- Cut butter into pieces, about 4-6, and place in freezer while prepping other ingredients.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silpat sheet.
- Put flour, sugar, baking powder, and salt in a medium bowl and whisk til combined. Transfer to a food processor.
- Add cold butter into food processor with flour mixture. Pulse food processor until looks like course meal, about 4-6 minutes.
- Pour cold milk into small bowl. Add vanilla paste to milk and whisk until combine.
- Turn food processor on low and pour in cold milk/vanilla mixture. Keep food processor on until dough turns itself into a ball - about 2-3 minutes.
- Turn off food processor and turn dough ball on to a lightly floured surface. Gather any other dough pieces from food processor and add to dough ball.
- Cut dough ball into three equal pieces. I recommend using a scale to weigh the dough ball, then divide by three to know how much each piece should weight.
- Flatten each of the three pieces into a disc shape, about 1 1/2 inches thick. Cut each dough disc into 6 equally sized triangles. Place your triangles on the prepared baking sheet and bake for 16-18 minutes, until just a little golden brown on the bottom and fully cooked in the middle.
- Remove from oven, let cool for a few minutes then drizzle with vanilla bean glaze and enjoy!
Vanilla Bean Glaze
- Add powdered sugar, vanilla bean paste, vanilla extract, and whole milk in a small bowl. Whisk until combined, add more milk or powdered sugar until desired consistency.
Notes
- Recipe adapted from the Recipe Girl.
- These scones keep well for 2 days after cooking. Keep uncovered at room temperature.