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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vanilla Bean Scones Recipe

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This recipe for Vanilla Bean Scones is from The Marler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cup flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup frozen butter (keep in the freezer until you are ready to grate)
1/2 cup heavy cream
1 egg
1/2 tsp vanilla bean paste
2 tsp. vanilla extract

Glaze
3 cups powdered sugar
6-7 tbsp heavy cream
1/2 tsp vanilla bean paste
1 tsp. vanilla extract
Directions:
Directions:
1. Preheat oven to 400º.
2. Line two baking sheets with parchment paper or silicone mats.
3. Combine flour, sugar, baking powder and salt. Whisk to mix.
4. Grate frozen butter in a food processor or use hand grater.
5.Add butter to flour mixture and cut in with a pastry cutter until mixture resembles the texture of cornmeal.
6. In another bowl, whisk together cream, egg, vanilla paste and extract.
7. Add liquid to flour mixture and combine until mixture forms a ball.
8. Put the dough on a floured surface then knead briefly until dough comes together.
9. Roll out dough to about 1/2 inch thickness into a rectangle shape.
10. Cut dough into 8 rectangles or squares. Then cut each of these on the diagonal and then on the other creating 32 petite scones.
11. Place on prepared baking sheets and bake 10-12 minutes or until edges begin to get golden brown.
12. Transfer scones to a cooling rack. Allow to completely cool.
13. Whisk together glaze ingredients, adding cream one tablespoon at a time to achieve desired thickness.
14. Dip cooled scones in glaze then place back onto cooling racks to harden (I always put wax paper under cooling racks to pick up the glaze drippings. This helps Ken with clean up).
Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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