Known for being usually a little on a dry side but perfect with a cup of coffee, scones have either their supporters or haters (don't be a hater). I was trying to duplicate a recipe for vanilla scones sold in Starbucks and I must admit that they came out very good if not better than the Starbucks ones. They were not as dry as the usual scones and I loved them for it! I buy my vanilla beans on Amazon.com because that's where you find them the cheapest. They last you for a while as there are only few recipes that call for the use of the actual vanilla bean (I used them in this recipe and the creme brule). I must tell you, however, that the vanilla beans make a huge difference in this recipe as opposed to vanilla extract. Enjoy!!
Ingredients:
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup half & half
1 egg
2 vanilla beans, scraped
Vanilla Bean Glaze:
3 cups powdered sugar
6 Tablespoons half & half
1 vanilla bean, scraped
Preheat oven to 425 degrees then line a baking sheet with a parchment paper and set aside.
In a food processor (or a large bowl) add flour, sugar, baking powder, and salt, then pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
In a separate bowl, whisk together half & half, egg, and vanilla bean seeds. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a floured surface then gently knead 4 or 5 times to bring the dough together. Roll dough into a rectangle about 1/2″ thick then trim sides to make a rectangle.
To make petite-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally (pictured above). Transfer to prepared baking sheet then bake for 8-9 minutes, or until edges are just starting to turn golden brown.
To make mini-sized scones(these are the ones that I made): Cut rectangle into 6 rectangles, then cut each one in half diagonally. Cut each triangle in half to make 2 triangles. Transfer to prepared baking sheet then bake for 6-7 minutes, or until edges are just starting to turn golden brown.
Remove scones to a cooling rack to cool completely. Meanwhile, in a large bowl, whisk together glaze ingredients. Dip cooled scones in glaze then place back onto cooling rack to harden completely.
Enjoy this finger-licking goodness!
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