Mini Vanilla Scones

My daughter’s last day of school was yesterday.  Does anyone else spend weeks trying to come up with the perfect teacher gift, and then stress than they won’t like it anyways?  No, just me?  Oh well.  I need to be less neurotic about silly things like this.  I really don’t like just giving gift cards because it seems so impersonal, although I have certainly resorted to it on occasion, and I know they’re appreciated.  But my need to make things from scratch certainly translates into teacher gifts.

This year I finally settled on a jar of homemade raspberry jam (which is rather hard to part with I must admit!) and some mini vanilla scones.  I love jam and scones so hopefully the teachers feel the same way and it’s not a lame gift!!

These scones were quite quick and easy and they tasted great.  I did have to taste test of course!  Although my first batch I rolled them a bit thin, so make sure not to roll them out too thin.  They still tasted good, but were a little less flaky and tender than the thicker ones.  And I felt the need to drizzle chocolate over the vanilla glaze, because really?  Chocolate makes everything better.  We all know this.

Mini Vanilla Scones



Mini Vanilla Scones

Yield: 24

Save Recipe


For the scones:
3 cup all-purpose flour
2/3 cup granulated sugar
5 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup cold unsalted butter
1 egg
3/4 cup heavy cream
2 teaspoons vanilla
For the glaze:
2 1/2 cups powdered sugar
1/2 cup milk
1 teaspoon vanilla


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.  In another bowl, combine the egg, cream and vanilla.  Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the egg mixture to the flour mixture and stir until it just comes together.  Turn it out onto a floured surface and press it together into a rectangle.  It will be very crumbly.  If it's too crumbly to work with, it helps to fold it over and then press it out to a larger rectangle again.  Then turn the rectangle 90 degrees and fold again.  After 2-3 folds it should be easier to cut into scones.  Press it into a rectangle about 3/4 inch thick.
  4. Cut it into 12 squares (I found a pizza cutter worked well for this), and then cut the squares diagonally into triangles.  Transfer the triangles to a parchment lined baking sheet and bakes for 18-20 minutes, or until they just start to brown.  Allow to cool for 10-15 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  5. Once the scones are cool, make the vanilla glaze, if using.  Whisk together the powdered sugar, milk and vanilla until smooth and dip the scones in it.  Once the glaze has hardened you can drizzle with chocolate if you like (I used semisweet).


Adapted slightly from The Pioneer Woman .


Related Recipes


Leave a Reply

Your email address will not be published. Required fields are marked *