Whole Wheat Almond & Vanilla Bean Scones
on Apr 01, 2014, Updated Aug 03, 2020
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Mini Whole Wheat Almond & Vanilla Bean Scones
Ingredients
Scale
- 1/2 cup milk
- 1 egg
- 1 teaspoon almond extract
- 1/2 vanilla bean
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 vanilla bean
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the milk, egg, almond extract and the seeds of 1/2 a vanilla bean. Set aside.
- In a large bowl, combine the dry ingredients (flour through salt). Cut in the butter with a pastry cutter, or if you don’t have one, your fingers. The dough will resemble coarse crumbs.
- Slowly add 3/4 of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid.
- Turn the dough out onto a lightly floured surface. Roll out until about 1″ thick. Cut out small circles and place them on a parchment paper lined baking sheet. Bake for 12-15 minutes or until nicely browned. Let cool on a cooling rack.
- Meanwhile, prepare the glaze by mixing powdered sugar, milk & the seeds in the other half of the vanilla bean together. Add more milk or sugar to make it thinner or thicker. Drizzle the glaze on scones and enjoy!
These look delicious and I think you are spot on– I’ve been seeing more scones pop up around the food world too! You’ve just inspired me to whip up some scones this weekend!
Thanks Claire!! I am sure there are some amazing scones in Italy!!
I just found this recipe and it looks so good! Thanks!