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Mini Whole Wheat Almond & Vanilla Bean Scones


  • 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


  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, whisk together the milk, egg, almond extract and the seeds of 1/2 a vanilla bean. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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!