Vanilla Bean Scones

These scones….oh how I love them. I never thought I would bake scones any other way than the way I make Erin’s scones. These are definitely not replacing those because nothing beats that recipe in my mind. However, those are not your typical scones. They’re light and soft and the texture is more cake like. Classic scones that you are more likely to find, are a bit different in that they are typically hard and crunchy in texture. So it’s hard to even compare them to one another. I had seen a few recipes for vanilla bean scones, imitating the Starbucks recipe. So I came up my own version and boy were they good. First of all- VANILLA BEANS. I had been looking for vanilla beans forever. I was always on the look out for them because I had never seen them anywhere. There had been so many things I’ve wanted to make! Then…I was in my regular grocery store, and there they were. I almost shrieked I was so excited. I don’t even care how over priced they were. I would compare these to gold. I would pay anything. Fine I’m exaggerating, but I can’t even explain my love for vanilla beans. Just find them, cut one open and you will see. Pure gold. Joe was walking in from work when I was just finishing them so I told him to try one. He said no. How dare he!? Later on that night he said, maybe I’ll try one these scones they look pretty good. He takes a bite. “Well these are good.” Two minutes later. “I think I’ll have another one”. I won’t lie, I might have eaten 3 myself. I said might have. You can make your own judgements on whether or not I did. These are truly a treat and go perfectly with a cup of coffee or tea.

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Here’s what you’ll need-

– 2 1/4 cups flour
– 1/2 cup sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 stick cold unsalted butter, cut into cubes (after you cut it into cubes, keep it in the fridge until ready to use)
– 1/2 cup heavy cream
– 1 vanilla bean
– 1 egg

Preheat oven to 400 degrees. Add the heavy cream into a measuring cup. Split the vanilla bean (!!!) with knife and scoop out the inside. (Take a moment. Ahhh.) Add that in to the heavy cream, mix well and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add in the butter. Using a pastry blender, cut the butter into the flour mixture until there are no longer any large bits of butter left. This will take a few minutes. Add the egg to the vanilla cream mixture, whisk and then pour into the dry ingredients. Using a fork, carefully mix until just combined. Dump the mix onto a lightly floured cutting board. At this point, it will look like a crumbly mess and you might be thinking of screaming and throwing it right in the trash but don’t! Gather the crumbles with your hands. Once your dough is pretty much together, start forming a rectangle. (Don’t worry it is not supposed to be a smooth lovely dough, it will still look a bit crumbly). Roll it out gently with a rolling pin. Trim edges with a knife to make an even rectangle. Cut into triangles or desired shape. I got out about 10 triangles. Transfer to a parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Let cool completely.

For the glaze
Combine 2 tablespoons of water with 1 cup of powdered sugar and whisk until smooth. Drizzle over scones. Let set. You can also dip the scones in the glaze, but I think the drizzle looks fancy:)

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