Vanilla Bean Scones
Adapted from The Pioneer Woman's recipe.
Because it's fun to bake with friends even from far away...
Open up your favourite video conferencing tool and make a date to hang out and bake with your favourite people!
Materials needed:
3 baking sheets (at least 1 with sides)
at least 1 cooling rack
parchment paper or silicone baking mats
pastry blender
rolling pin
various measuring cups
large flat knife
large mixing bowl
medium mixing bowl
INGREDIENTS:
Scones:
2 vanilla beans (or 2 tsp vanilla)
3/4 cup heavy cream
3 cups all-purpose flour
2/3 cups granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, chilled and cut
into small cubes
1 egg
Glaze:
1 vanilla bean (or 1 tsp vanilla)
1/2 cup whole milk
3 cups confectioners' sugar, sifted
DIRECTIONS:
Preheat oven to 350 degrees F.
1) Split 2 vanilla beans down the middle
lengthwise. Scrape out all the caviar inside and stir caviar into cream along
with the pods; set aside for 15 minutes. (If no vanilla beans, simply add
vanilla to cream and set aside.)
2) Sift together the flour, granulated sugar,
baking powder, and 1/2 teaspoon salt into large mixing bowl. Incorporate the
butter into the dry ingredients using a pastry blender or your fingertips until
the mixture resembles a coarse meal. Remove pods from the cream (if you were
using them) and mix cream mixture with the egg, then add it to the flour
mixture; stir gently with a fork just until it just comes together. The mixture
should resemble biscuit dough.
3) Turn dough onto a lightly floured surface and
press it together, forming a rough rectangle. (Mixture will still be slightly crumbly.)
Use a rolling pin to roll into a rectangle about 1/2 inch thick. Cut the
rectangle into 12 squares. Then slice each square in half diagonally, to form
two triangles.
4) Transfer to a baking sheet lined with
parchment paper or a silicone liner and bake until cooked through, but not yet
golden, about 15-18 minutes. Edges/corners should just be starting to show
colour. Cool for 15 minutes.
5) Mix glaze ingredients together with a whisk in medium
mixing bowl. Dip cooled scones into glaze to coat them entirely, then transfer
to a cooling rack to dry and harden. (I
usually put a cookie sheet underneath to catch the drips.)
They are best once totally hardened, which takes
at least 30 minutes. Good luck getting your family to wait that long.
Makes 24 large scones. Scones can also be cut in half, before going on baking sheet, to make mini scones. Reduce cooking time if you do that.
Makes 24 large scones. Scones can also be cut in half, before going on baking sheet, to make mini scones. Reduce cooking time if you do that.
