Sweet and cakey, these two-bite vanilla scones are a wonderful treat any time of the day. Enjoy them with a mug of coffee as breakfast, with a glass of milk as an afternoon snack, or with a cup of tea after dinner.
If you’re a fan of Starbucks, these glazed pastries are reminiscent of the chain’s “Petite Vanilla Bean Scones.” By making them at home, you can control the ingredients to make them a bit healthier without losing that classic vanilla flavor. (Not to mention the cost savings.) Here, non-fat Greek yogurt replaces the heavy cream, but you still get moist scones with rich, buttery flavor. Using vanilla bean paste extract gives a stronger vanilla flavor, and the visible vanilla bean specks add that gourmet touch. The vanilla glaze is the finishing touch, adding an extra dose of sweet vanilla flavor and sealing in the moisture.
These scones are sure to be crowd favorites, and making them mini means you can create a lot of them in just one batch. They’re perfect for wedding or baby showers, Mother’s Day teas, Easter, Christmas morning … or just a weekend morning that’s worth celebrating. Since they’re just about as easy to make as a batch of cookies, you won’t need much of an excuse to get in the kitchen to make them for yourself soon.
- 2 cups flour
- ½ cup sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter, cubed and frozen for 20 minutes
- ½ cup non-fat Greek yogurt
- Splash of light cream
- 1 egg
- 2 teaspoons vanilla bean paste extract (vanilla extract or vanilla beans can be substituted)
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, combine the flour, sugar, baking powder and salt. Use a whisk to mix together.
- Use a pastry cutter, two knives or even your hands to cut in the frozen butter. The result should be a flour mixture that has the consistency of clumpy sand.
- In a smaller bowl, whisk together the yogurt, splash of light cream, egg and vanilla.
- Add the wet ingredients to the flour mixture and mix just until it comes together and forms a ball of dough.
- Place the dough ball on a clean, flat, lightly floured surface. Knead about 5 times to bring the dough together.
- Roll the dough to create a rectangle that’s about 8” x 10”. Cut the dough into squares, and then cut the squares in half diagonally to create small triangles.
- Place mini scones on a baking sheet lined with parchment paper (or non-stick mat) and bake for about 7 minutes, or until the edges start to turn a golden brown.
- Place baked scones on a cooling rack and allow them to cool completely before adding the glaze.
- 3 cups powdered sugar
- 6 Tablespoons light cream
- 1 teaspoon vanilla bean paste extract
- While your scones are cooling, prepare the vanilla glaze by whisking together the ingredients in a bowl.
- Dunk cooled scones in the glaze, using a spoon to roll the scones around and then a fork to allow extra glaze to drip back into the bowl.
- Place coated scones on a wire cooling rack to harden. Excess glaze will drip below the cooling wrack, so place a piece of parchment paper or paper towel below it.
- Once the glaze has hardened, serve scones immediately or place them in an air-tight container for up to 5 days.
(Recipe inspiration found here.)