Lemon Rosemary Scones with Vanilla Bean Glaze

Lemon rosemary mini-scones covered in rich vanilla bean glaze
Servings 40 mini-scones
Author 2Teaspoons



  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons butter
  • 1 cup greek yogurt
  • splash of milk
  • 1 tablespoon lemon zest about 2 lemons
  • 1 tablespoon fresh rosemary leaves finely chopped


  • ¼ cup whole milk
  • 1 vanilla bean
  • 3 cups powdered sugar
  • dash of salt


  1. Slice vanilla bean open and scrap out inside seeds*. Place seeds in whole milk and let sit in the refrigerator until scones have been baked and cooled.
  2. Cut butter into ¼” cubes, wrap in plastic wrap and freeze for 20 minutes.
  3. Preheat oven to 350 degrees.
  4. In a large bowl whisk together flour, baking powder, sugar and salt. Sprinkle flour mixture with frozen butter cubes. Cut butter into flour using a pastry cutter or two knives until mixture is crumbly. Whisk together yogurt and milk. Add yogurt-milk mixture, lemon zest, and rosemary to the flour-butter mixture. Stir until dough just starts to form, about 1 minute.
  5. Transfer dough to a clean countertop and kneed until sticky dough forms, about 2 minutes. Roll dough out on a lightly floured surface and cut into desired shape. I rolled the dough out into a 8”x10” rectangle, cut it into 20 2”x2” squares, then bisected them to create 40 triangles.
  6. Arrange in a single layer on a cookie sheet and bake until tops are golden brown, about 15-18 minutes. Let scones cool completely before glazing.
  7. Once scones are completely cool add powdered sugar to the vanilla bean milk until desired glaze thickness is reached. Add a dash of salt then drizzle glaze over scones or dunk scones in glaze. Serve and enjoy!

Recipe Notes

*A nice explanation can be found at TheKitchn