It isn’t like my hubby and I to frequent coffee shops like Starbucks everyday, but a couple of years ago we traveled with a friend that did. I soon discovered the awesomeness of Petite Vanilla Bean Scones from Starbucks. They are really unassuming little scones at first glance, but after one bite I was hooked. I think I gained 5 pounds that week cause every-time we stopped at a Starbucks I bought one! lol Fast forward to now and being 5 months pregnant I get these cravings I just can’t shake… and the scones are one of them! I whipped up my own version which I think is 10 times better than the Starbucks version if I do say so… and I do! 😉 They are dreamy, creamy and very vanilla-y scones and I just adore them!!!
The important part in scones is getting the flour right. If you want a light, somewhat flaky and soft scone then you will need either pastry flour or a mix of cake and AP flour. Since I didn’t have any pastry on hand I made these with the cake/ AP flour mix, but pastry can be substituted if you have that on hand.
Did I mention that these are divine? These are hands down one of my favorite things!!! Enjoy!
Vanilla Bean Cream Scones!
- 1 1/4 cup Cake Flour
- 3/4 cup All Purpose Flour
- 1 Tbsp . Baking Powder
- 3 Tbsp . Sugar
- 1/2 tsp . salt
- 5 Tbsp . COLD butter cut into 1/4 inch cubes
- 1 cup heavy cream
- 1 Tbsp . Vanilla Bean Paste OR 1 whole vanilla bean contents
- For Vanilla Bean Cream Glaze:
- 1/2 cup of heavy cream more or less
- 2 cups powdered sugar
- 1 Tbsp . Vanilla Bean Paste or 1 whole vanilla bean contents
- Preheat oven to 350 degrees F. Combine Flours, baking powder, sugar and salt in medium sized bowl. Cut in butter with hands or fork until the mixture looks like wet sand. Add cream and stir together lightly (do not over mix- dough should be somewhat lumpy).
- Roll out dough lightly onto a floured board until the dough is about 1/2 inch thick and the shape of a rectangle and around 10 to 12 inches long. Use more flour (cake or AP) if dough is too sticky to work with. Then cut out the dough into 12 squares. Once you have the 12 squares then cut them each in half to make triangles.
- Place on a lightly floured baking sheet and bake at 350 for around 15 minutes or until edges are turning light brown. Allow to cool a few minutes before adding glaze.
- For the glaze just combine the glaze ingredients and stir thoroughly. The glaze should be somewhat thick but pour-able. Add more cream if needed. If the mixture is too thin just add more powdered sugar. Pour glaze over scones and set on parchment paper until ready to serve. These are best when allowed to set for 30 minutes before eating so that the glaze has time to thicken a little.