I could eat scones everyday.
There is just something about scones that brings an ordinary breakfast, treat, or even just a plane cup of coffee, to an extraordinary level. Scones take me to my happy place. They are magical, whimsical, proper, prudish, and oh so delicious. I love how they can be so enchanting, and how they can make me feel so very special.
I could eat a scone everyday!
My very favorite scone? Hands down, this Vanilla Bean Scone recipe. It reminds me of Starbuck’s Petite Vanilla bean Scones, but these are even better!
I use a food processor to make things that much easier. I added the flour, sugar, baking powder, and salt and gave it a few pulses. Then I added the cold butter and gave it a few more pulses till it resembles course crumbs. Dump it into a bowl.
Pour the wet ingredients, over the flour mixture, mix lightly just till it comes together. Then turn the dough onto a floured surface and lightly press it together until it forms a ball.
Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Cut into shapes with a biscuit cutter of with a knife.
Transfer to a lined cookie sheet and bake for 18 minutes or until they just start to turn golden. Allow to cool for 10 minutes then transfer to a cooling rack to cool completely before glazing.
Yes, there is a glaze too!
A glaze that will make you do the happy dance!
This recipe uses 3 whole vanilla beans but they are so worth the extravagance. I buy my vanilla beans on line in bulk. I’ve used Beanilla with very happy results, and I’ve gotten some great deals off EBay.
Grab your self some vanilla beans and make these Vanilla Bean Scones. You wont be sorry!
Vanilla Bean Scones
From The Pioneer Woman
- 3 cups All-purpose Flour
- 2/3 cups Sugar
- 5 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks unsalted Butter, Chilled
- 1 Large Egg
- 3/4 cups Heavy Cream (more If Needed)
- 2 whole Vanilla Beans
- 5 cups Powdered Sugar, Sifted
- 1/2 cup Whole Milk, More If Needed For Thinning
- 1 whole Vanilla Bean
- Pinch of Salt
- Preheat oven to 350 degrees.
- Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir the caviar into cream and infuse for 15 minutes.
- Sift together flour, 2/3 cup sugar, baking powder, and salt.
- Using a pastry cutter or two knives, cut the cold butter into t the flour until the mixture resembles crumbs.
- Mix the vanilla cream with the egg, then combine with the flour mixture; stir gently with a fork just until it comes together.
- Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
- With a biscuit cutter or with a knife, cut into circles or wedges.
- Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
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