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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Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

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Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

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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.