Starbucks petite vanilla bean scones are incredibly delicious and crumbly and buttery and everything else a scone should be. These scones are the only reason I go to Starbucks because i don’t drink coffee. I have been wanting to make these at home for a while and when I saw vanilla beans priced at $1.50 at Cost Plus World Market, I knew it was time to make these. Please stock up if you have a world market nearby, these beans are quite pricey. I wanted to do this post with step by step pictures but i started baking these at 5am yesterday. Where I live, it doesn’t get bright until 8.30am during winters and no natural light means no step by step pictures. And that’s where pioneer woman rocks! Ree has captured every step beautifully in her post. I got 24 beautiful scones from her recipe. Yumjay woke up to the smell of fresh scones on Sunday morning and had couple of these for breakfast along with his favorite coffee. I dutifully shared the remaining with our dear friends.
Ingredients for scones
3 cups all purpose flour
2/3 cups sugar
5 teaspoons baking powder
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, chilled
1 whole large egg
3/4 cups heavy cream
2 whole vanilla beans
Ingredients for glaze
5 cups powdered sugar sifted ( I used 3 cups)
1/2 cup whole milk, more if needed for thinning
1 whole vanilla bean
dash of salt
Method for scones
1. Preheat oven to 350F.
2. Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.
3. Sift together flour, sugar, baking powder and salt.
4. Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
5. Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
6. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
7. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
8. Transfer to a parchment lined cookie sheet and bake for 18 minutes.
9. Cool for 15 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Method for vanilla glaze
1. Split one vanilla bean in half lengthwise and scrape out the caviar.
2. Stir the above into milk and let it sit for 15 minutes.
3. Mix powdered sugar into the vanilla milk and whisk until smooth. Add more milk if necessary to get the right consistency.
4. Dunk each cooled scone in glaze, turning it over.
5. Transfer to parchment paper or cooling rack.
6. Allow the glaze to set completely, about an hour.