This scone recipe is one that I love to fall back on when I’m craving something sweet at night! I’ve made these vanilla bean scones so many times, it’s quick and simple (as far as baking goes)! I wrote down the recipe years ago when I was looking for a copycat recipe for Starbucks’ mini vanilla scones… these scones don’t exactly look like Starbucks’ but they do have a similar taste, and they’re much fresher!
Vanilla Bean Scones 2 dozen mini scones
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 tbsp unsalted butter (cold)
- 1 cup sour cream
- 1 large egg yolk
- 2 tsp vanilla
- 2 cups powdered sugar
- 1 tbsp corn syrup (optional – this helps the glaze to harden)
- vanilla beans (from 1/2 vanilla bean pod)
Preheat oven to 400F. Whisk together all dry ingredients in a large bowl.Grate cold butter (or cut it into ribbons) into dry ingredients. Stir butter into flour, then use a knife to cut the flour-coated butter into smaller pieces.
In a separate bowl, whisk together the sour cream, egg yolk, and vanilla. Add this to the dry mixture. Stir with a fork until ingredients are well combined (mixture may seem too dry, but it will eventually come together). Mix just until you can form dough into a ball, be careful not to over-work the dough. Place dough onto a lightly floured surface and roll out to about 1 inch thick.
Cut out scones and place them on a parchment-lined baking sheet. Bake for 8-12 minutes, or until golden brown on the top.
If you’d rather not roll and cut out the scones, plop the dough onto your parchment-lined baking sheet and pat out to about 1 inch high (this dough is sticky, lightly flour your hands if you have trouble pressing out the dough). Slice dough into squares or triangles , then slightly separate on baking sheet (this method may take a bit longer to bake).
In a bowl, add powdered sugar, corn syrup, and vanilla beans. Stir together and add water, a little at a time, until you have a smooth glaze.