Archive for September 27th, 2010

September 27, 2010

Vanilla Bean Scones

Oh. My god.

Petite Vanilla Bean Scones
Inspired by the Pioneer Woman

3 c A-P flour
2/3 c sugar
5 t baking powder (or 1 T + 2 t)
1/2 t salt
2 sticks of butter, chilled
1 large egg
3/4 c heavy cream
2 whole vanilla beans

Glaze
3 c powdered sugar
1/2 c heavy cream
1/8 c milk
1 whole vanilla bean
dash of sea salt

Preheat oven to 350 degree F.

Split the vanilla beans, and scrape out the insides. Mix with heavy cream.

Sift together flour, sugar, baking powder, and salt.

Cut cold butter into pats, then use two knives to cut the butter into crumbs.

Mix vanilla cream with egg, then combine with flour mixture. Gently fold until combined.

Turn dough onto floured surface and lightly press together until it forms a rough rectangle. Rectangle should be about 1/2 in to 3/4 in thick and will definitely be very crumbly.

Use a knife to trim into a more refined rectangle. Then, cut the rectangle into 12 equal squares. Cut squares diagonally to form two triangles.

Transfer to baking pan. Parchment paper or silpat would be very handy here.

Bake for 19 minutes, removing the oven just before they turn golden. Allow to cool for 15 minutes, then transfer to rack to cool completely.

For glaze::
Split the vanilla bean in half and scrape out all the insides. Stir the vanilla into the milk/cream mix. Let it sit for a bit. Mix powdered sugar with the vanilla milk (add more powdered sugar or milk to get right consistency). Whisk until completely smooth.

Dunk each scone (one at a time) into the glaze, turning it over to coat all sides. Let set for about an hour before devouring. I mean, before serving or packing up. These can keep several days, if they last that long.

Advertisements