So I made these vanilla bean scones with the intention of eating them for “second breakfast” as today is not only my birthday but the 75th anniversary of The Hobbit being published.
These are the best scones I’ve ever had. I swear they are actually some kind of soft sugar cookie / cake hybrid in disguise. I actually first had these at Starbuck’s with K a few years back, and this last year when she flew out we practically ran to the Starbuck’s we knew carried them and bought all the scones on the plate because they’re that good - and also super-tiny so one isn’t ever enough. And then we swung by later in the same day to buy more.
My only problem is that whole vanilla beans are hard to come by and are also expensive. BUT THESE ARE SO WORTH IT. And they are fantastic with my red tea I am also drinking. I’ve read that if you don’t have vanilla bean that vanilla extract will work? I can’t say for sure since I haven’t tried it.
And I am going to share the recipe I found so if anyone else wants to try making them then they can. Pictures are not mine but are from the site of the original recipe - which is here.
Petite Vanilla Bean Scones
- 3 cups all-purpose flour
- 2/3 cups sugar
- 5 teaspoons baking powder (not to be confused with baking soda!)
- 1/4 teaspoon salt
- 1/2 pound unsalted butter (the recipe calls for it being cold but I was able to do it with room temperature / soft butter)
- 1 whole large egg
- 3/4 cups heavy cream
- 2 whole vanilla beans
- 3 cups powdered sugar
- 1/2 cup whole milk
- 1 whole vanilla bean
- dash of salt
Preheat oven to 350˚F.
Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside.
Stir caviar into cream. Set aside for 15 minutes.
[ Placing the empty vanilla pods in an airtight container with white granulated sugar will give you vanilla sugar, which the author claims is great for extra flavor in baking that requires sugar, or even in creme brulee. Or you could save it and use it if you have a second go at making these scones again. ]
Sift together flour, sugar, baking powder, and salt. Cut butter into pats and using a pastry cutter or a just-plain blending machine, mix the butter into the flour mixture until it resembles small crumbs.
Mix vanilla cream with egg, them combine with flour mixture; stir gently with a fork just until it comes together. The author warns about overmixing scones and making them too dense, but I personally love the dense-ness my scones had, so depending on whether or not you want that you can either mix it just until it makes a dough or more than that.
Turn dough on floured surface and press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 in. to 3/4 in. thick. Use your hands to help with the forming if necessary. With my dough, I just rolled it without any regards as to what shape it was because I knew I was going to be trimming off edges anyways.
Use a knife to trim into a symmetrical rectangle, then cut into squares / rectangles. Next, cut each square / rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking-mat lined cookie sheet and bake for 15 - 18 minutes, or until just the edges are golden brown. Transfer to a cooling rack to cool completely.
Now, the glaze. There are no photos to go with this section.
Split the vanilla bean in half and scrape out the “caviar” as before. Stir “caviar” into milk and let sit awhile. Mix powdered sugar with the vanilla milk, adding either more powdered sugar or milk if necessary to get the consistency the right thickness. I’d go with making it just thin enough that it’s pourable.
The author says to dunk each cooled scone into the glaze, and transferring it to a cooling rack or sheet of parchment paper. I tried this and the corners where I was holding the scones kept crumbling and I had a really hard time with successfully picking the scones back up once I’d dropped them. I dribbled the glaze over the scones as they were sitting on parchment paper - but be careful if you go that route! Most of the glaze winds up sliding off onto whatever surface is under the scone, and forms a big puddle.
However you apply the glaze, let it sit for about an hour or more, or however long it takes for the glaze to solidify.
And then you have your scones! The glaze should help them keep for several days, and keeping them in an airtight container softens them a bit in my experience, if you want that.
The author says that rose petal jam is amazing on these scones. So if you want to experiment with any kind of jam, I say go for it.
Doesn’t that just look amazing.
Posted on: Sep 21, 2012 at 3:01 PM
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Okay, a little about me. I am Acro - 22-year old female, asexual, artist / amateur scientist [specifically regarding biology / zoology], and violin mantis person. Majored in anthropology. I also like to represent myself with something that is essentially an anthropomorphic, okapi-themed lamp, for no reason other than it's fun.
art - tag used for when I post art I've done
feel free to ignore / shut up acro - tags used in the instance of personal posts / when I ramble on about something in a way that kinda drags along; the first tag is more for personal posts than the second
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things that I post about
I like invertebrates, natural oddities, surreal / fantasy-type art, robots, guys without faces / with partly obscured faces, and things that have a somewhat old-fashioned vibe to them, among other things, so expect to see a bit of that around. Fandoms I post about / reblog regularly include mostly Transformers: Prime / MTMTE / misc. other continuities at the moment, plus Shane Acker's 9 [though not much as of late with the latter]. There are also sprinklings of other things as well that have to do with animation, sci-fi, well-done fantasy, and so on - such as Pixar, Studio Ghibli, etc. I also reblog things about feminism and gender / sexual identities and other debate-sparking topics, so if that kind of thing annoys you then here's your warning before you hit the "follow" button.
[ Ask-blog for my Minecraft characters over here! Though it's on a sort of unofficial hiatus at this point. ] [ © All copyrighted materials posted on this personal blog are for the sole purposes of documenting and illustrating my interests. All rights are reserved and respected to their original copyright owners. No copyright infringement of any kind is intended. ]