Homemade Vanilla Bean Scones (similar to the ones at Starbucks)

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Ingredients

  • SCONES:
  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • 3/4 cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • GLAZE:
  • 5 cups Powdered Sugar, Sifted
  • 1/2 cup Whole Milk, More If Needed For Thinning
  • 1 whole Vanilla Bean
  • Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

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.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical 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 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to the cooling rack. Allow the glaze to set completely. Scones will keep several days if glazed

*Recipe Adapted from Pioneer Woman

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Strawberry and Rosemary Scones

I came across this recipe and thought was an interesting flavor combo.  I really was hesitant because of the rosemary and strawberry…but the end result really worked great!
Just a heads up, these scones are not sweet at all, which is not always a bad thing.
My husband said they remind him of a biscuit but my 4 year old thought they were so good she thought it was a dessert.

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Ingredients

 
2 cups flour
½ cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, cut into ½-inch pieces
Flour for dusting
1 cup heavy cream
⅓ cup strawberry jam
For Glaze
¼ cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water
 

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and place on the prepared baking sheet. Gently knead together any left over pieces of dough and roll out to 1/2-inch thick. Cut the dough into heart shapes and place on the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.

Make Glaze
In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Place the scones on a wire rack for about 30 minutes until the glaze has set. Store airtight in a plastic container for 2 days

Vanilla Bean Shortbread Cookies

This is a great recipe if you are looking for a yummy cookie that doesn’t taste overly sweet.

DSC02517Ingredients:

2 cups Flour

1/2 tsp Salt

2 sticks Unsalted Butter

1/2 cup Confectioner’s Sugar

1 tsp Vanilla Extract (you can also scrape out a vanilla bean and add to dough mix)

In one bowl sift together flour and salt

In a mixer with paddle attachment, add your butter and sugar and beat until light and fluffy.

Add vanilla extract. Mix till combined.

Add flour mix and carefully mix just till combined. Do not over mix.

Turn dough out onto a sheet of plastic wrap, wrap tightly, pressing into disks about 1″-2″ thick. Refrigerate for about an hour.

Roll out dough on floured surface until about 1/4″ thick.

Cut however you desire; cookie cutters, free hand. I cut mine in small rectangles.

Place on sheet pan with parchment paper or silpats. Place back in refrigerator to firm up once more, about 25 min.

Bake until firm, about 15 minutes, checking at 12 minutes to make sure they don’t get too brown around edges.