I’m a sucker for a great scone. But as pretty as most scones look in coffee shop display cases, they just don’t compare to those baked at home and eaten warm, straight from the oven.
These are Starbucks knockoffs, inspired by their petite vanilla bean scones, which are doused in a vanilla glaze. Mine aren’t quite as petite, but you could, of course, cut your scones into any shape and size you like. Using vanilla beans or vanilla bean paste results not only in an intense vanilla flavor, but those little flecks of black vanilla seeds in your glaze let everyone know what to expect when they take a bite.
Roll and pat your vanilla-scented dough with a cookie cutter or glass rim – or eliminate any scraps by patting it into a circle and cutting into wedges. Pull the wedges apart on the baking sheet so that they have a chance to bake evenly.
Petite Vanilla Bean Scones
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter, cut into chunks
3/4 cup buttermilk
1 large egg
1 tsp. vanilla or vanilla bean paste
coarse sugar, for sprinkling (optional)
1 1/2 cups powdered sugar
1 Tbsp. milk
1/4 tsp. vanilla or vanilla bean paste
Preheat oven to 400F. In a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.
In a small bowl, stir the buttermilk, egg and vanilla together with a fork. Add to the flour mixture and stir just until combined. Pat the dough out about an inch thick and cut into rounds or wedges; sprinkle with sugar, if you like,and bake on a parchment-lined sheet for about 20 minutes, or until golden.
To make the glaze, whisk together the powdered sugar, milk and vanilla; drizzle it over the scones while they’re still warm. Makes about 10 scones.