Ingredients: |
Ingredients: 2 whole vanilla beans
3/4 c heavy cream
3 c flour, plus more for rolling out the dough.
2/3 c sugar
5 tsp baking powder
1/4 tsp salt
2 sticks butter, chilled and cut into small pieces
1 egg
Glaze:
1 whole vanilla bean
1/2 c milk, plus more if needed
5 c powdered sugar, sifted,
Dash of salt
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Directions: |
Directions:For the scones:
. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.
Sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until the mixture resembles crumbs.
Mix the vanilla cream with the egg, and then combine with the flour mixture gently.
Turn the 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 12-by-7 inches and 1/2-to-3/4-inches thick on a floured surface. Use your hands to help with the forming if necessary. cut 12 squares and then cut to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes at 350º, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack .
For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. 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. |
This recipe for Vanilla Bean Scones is from