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  • Writer's pictureHeather

Mini Vanilla Scones

Hungry for more? This recipes was featured in a podcast episode!


A sweet little mini scone flavoured with vanilla and sprinkled with a pinch of lavender lemon sugar. It's just what you need for your next tea party, or to tuck in your lunch box. Enjoy!

Prep Time: 15 min

Cook time: 15 min

Yield: about 18 mini scones


  • 272 g cake flour

  • 66 g white sugar

  • 7 g baking powder

  • 3 g sea salt

  • 114 g butter, cold and grated or cut into small cubes

  • 5.5 oz. whipping cream

  • 2 tsp vanilla extract (we used homemade vanilla extract)

For the Glaze:

  • 2 cups powdered sugar

  • 1 vanilla bean, scraped

  • 5–6 tbsp whole milk


Make lavender lemon sugar (if using) by combining ground dried lavender, lemon zest and white granulated sugar and spread it on a plate to dry while you bake. Measure to taste, but you only need a small amount. Any extra can be saved for later use.

Make scones:

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.

2. Sift together the flour, sugar, baking powder, and sea salt. Cut in the cold butter with a pastry blender, or work it in with your fingers until it starts to come together.

3. Blend in the whipping cream and vanilla extract with a fork until it comes together into a dough - finish with your hands, pressing it into a ball.

4. Divide the ball into 3 equal portions, then form them into flat discs on a cookie sheet. Use a large knife or a bench knife to cut the discs into six equal triangles, first across then each half into thirds. Separate the triangles to give them room to rise as they bake.

5. Bake for about 15 minutes, or until the bottoms are golden brown and the tops are dry.

6. Remove from the oven and cool completely before glazing.

Make glaze: 1. With a small paring knife, split the vanilla bean open lengthwise and scrape it with the sharp edge of the knife to remove the tiny black beans.

2. Scrape the vanilla bean into a bowl with the milk and whisk them together. Sift in the powdered sugar and stir until it is all combined. 2. Dip the tops of the cooled scones in the glaze, then set them on a cooling rack. Sprinkle with lavender lemon sugar (if using) and allow the frosting to harden for about 30 minutes before eating.

Zhuzh it up!

  • These are a great scone to dress up however you like. A maple glaze would be fantastic. How about sprinkles instead of lavender lemon sugar (that would make the kiddos happy), or mini chocolate chips, or finely chopped pistachios... the sky's the limit!

  • If you love this or another variation of flavoured sugar, you can make more and substitute it for the white sugar in the recipe and really zhuzh it up!

This amazing recipe was written by Rebecca Neidhart. Find it here.


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