vanilla bean scones
April 4, 2011 § Leave a comment
I spotted this recipe several months ago and have been dreaming about making them ever since. In the past several years I have been gifted hundred of dollars (fo real) worth of Starbucks cards (benefits to being a teacher?). Subsequently, I have tried many of their menu items. These little scones are quite delectable and I was so excited the pioneer woman created her own version. Thanks PW!
The recipe called for the “caviar” to be scraped from 3 vanilla beans. After searching for vanilla beans at both Vitamin Cottage and Whole Foods I was frustrated I would have to buy 3 separate jars containing a single vanilla bean for a whopping 5 bucks each. Then I remembered this sweet little spice shop, located within walking distance of my house and figured I would see what they carried.
I was pleasantly surprised by the ample selection of vanilla beans and extracts. A very friendly gentlemen helped me locate the vanilla bean section (three small shelves dedicated solely to vanilla!). He then proceeded to give me very helpful explanations about each variety of vanilla bean and what types of dishes they are best for. Then he showed me the beauty of vanilla bean paste. A small jar, containing just the caviar scrapping from about 12 beans. He said he bakes with it all the time, and it was a great value. Sold.
look at that vanilla caviar!
They turned out so yummy! The recipe made quite a lot of scones. I had all intentions of bringing half of the scones to California with me for my mom and sis (we devoured the first half in two days). I forgot to bring them. No worries, James polished ’em off before I got back. They are sooooo good , with a cup of strong coffee. Black or with cream, but no sugar needed. These little guys are a sweet sweet treat.
Petite Vanilla Bean Scones
ever so slightly adapted from The Pioneer Woman
- 3 cups All-purpose Flour
- ⅔ cups Sugar
- 5 teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
- 1 whole Large Egg
- ¾ cups Heavy Cream (more If Needed)
- 2 whole Vanilla Beans (I used 2 tablespoons of the vanilla bean paste)
- 3 cups Powdered Sugar, Sifted
- ½ cups Whole Milk (I used reduced fat, all I had)
- 1 whole Vanilla Bean (again, 1tbs vanilla bean paste = 1 whole vanilla bean)
- Dash Of Salt
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.
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 parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.