These scones are an absolute treat! They are so delicious, I'm not even sure how many I had eaten right after they were dipped in the glaze.
The use of real vanilla beans really shows through in these scones. They are also really great without the glaze, but the extra dose of vanilla-infused sweetness is amazing.
In order to get the nice triangle shapes, roll out the dough into a rectangle, and then cut it with a sharp knife (or pizza cutter) as shown below. If I am making these to bring as a dessert, or to have after a meal with tea, I think I will cut each of the triangles in half again to make them bite-size.
These are also wonderfully easy to make, and very impressive to serve. Next time you need something sweet for breakfast or to bring to a dinner, try these out!
This recipe is from thepioneerwoman.com, and can be found here. This recipe makes about 2 dozen scones. If you have time some free time, check out the site, it is great!
Vanilla Bean Scones
- 3 cups flour
- 2/3 cups sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 1 cup cold butter (2 sticks)
- 1 egg
- 3/4 cups heavy cream (I used whipping cream)
- 2 whole vanilla beans
- Preheat the oven to 350 F, and line a couple cookies sheets with parchment paper
- Split each vanilla bean (lengthwise) and scrape out the inside
- Stir the inside of the beans with the cream, and let sit for 15 minutes. You can also add the vanilla bean pods to the cream for extra flavor, just remember to move them at the end of the 15 minutes :)
- Whisk together the flour, sugar, baking powder, and salt in a large bowl
- Cut the butter into small cubes, then add to the dry ingredients
- Cut the butter into the flour mixture with a pastry cutter or two knives until crumbly
- Add the egg to the vanilla/cream mixture (after removing the vanilla bean pods) and whisk together
- Add the wet ingredients to the dry, and mix until the dough just starts to come together
- Spread some flour on your counter, then place the dough on the floured surface
- Roll it out until about 1 to 2 centimeters thick
- Cut the dough into squares, and then into triangles
- Place the triangles onto the parchment lined cookie sheets, and bake for 15 -18 minutes or until they just begin to turn golden brown on the bottom
- Allow the scones to cool completely before adding the glaze
Vanilla Bean Glaze
- 1 vanilla bean
- 1/2 cups milk
- 3 cups icing sugar
- Split the vanilla bean lengthwise and scrape out the inside
- Place both the inside of the vanilla bean and the vanilla bean pod in the milk and let sit for about 10 to 15 minutes
- Remove the vanilla bean pod, and then whisk in the icing sugar, one cup at a time
- Continue whisking until all icing sugar is added, and the glaze is smooth
- Dip the completely cooled scones in the glaze, or drizzle the glaze over the scones
- Allow the scones to dry before storing