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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Madagascar Vanilla Bean Scone Recipe

Whole Madagascar Vanilla beans flavor these delicious treats. Topped with a sweet glaze the vanilla beans scones are a perfect, delicate treat for breakfast, a tea party or a special brunch.

  • Yield:10

  • Level of Difficulty:Easy

  • Cook Time:15 Minutes

  • Prep Time:10 Minutes


  • 2/3 cup


  • 3 each

    Madagascar Vanilla Beans

  • 2 ¾ cups


  • 1/3 cup


  • ¾ teaspoon

    kosher salt

  • 1 Tablespoon

    baking powder

  • 2 each


  • ½ cup


  • 2 cups

    confectioner’s sugar

  • 4 Tablespoons


  • 1 each

    Madagascar Vanilla Beans


Slice the vanilla beans in half length-wise, and use the edge of the knife to scrape out the vanilla caviar. Add in to the half-and-half, stir and set aside.

Whisk the flour, sugar, salt and baking powder together in a large mixing bowl. Add the pats of butter to the dry ingredients and use a pastry blender, or a fork to shred the butter.

Make a well in the middle of the dry ingredients. Whip the eggs into the vanilla –cream mixture, then pour into the dry ingredients. Use a fork to combine the dough. Gradually form into a ball.

Press out the dough into a rectangle on a large, flat surface. Slice off the ragged edges to form a perfect rectangle. Slice into four strips, then across the strips into squares, then slice the squares in half to form triangles.

Bake the scones on parchment paper-lined cookie sheets at 425 degrees for 10-13 minutes. Bake until edges are slightly golden in color.

Cool on cooling racks until completely cool.

In a small, deep bowl combine the confectioner’s sugar and water together. Slice the final vanilla bean in half, and scoop out the vanilla caviar. Add to the glaze and stir with a fork until there are no lumps.

Dip the cooled scones into the glaze, let the excess drip off and place on a cooling rack to dry. Store in an air-tight container for about two days when completely dry.

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