Directions: |
Directions:1. Preheat your oven to 375 degrees F.
2. In a small dish combine the heavy cream and the seeds scraped from the inside of the vanilla bean. Stir well with a whisk
to help separate the seeds, then let them steep in the cream while you prepare the other ingredients.
3. In a large bowl combine the flour, sugar, baking powder, and salt.
4. Cut the butter into cubes, then add it to the dry ingredients. Use a pastry blender or a fork to combine the butter with the
dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor. Pulse the butter into
the dry ingredients until no chunks of butter are visible.
5. Crack an egg into the cream and whisk well until the egg is completely combined. Mix in the vanilla extract.
6. Fold the wet ingredients into the dry ingredients with a rubber spatula, then use your hands to work the dough into a ball.
Press the dough out onto a lightly floured surface into a long rectangle that is ½-inch thick and 6 inches wide. Use a large
knife or a pizza wheel to slice twice down the length of the dough making three long 2-inch wide strips. Slice across each
strip in alternating 45-degree angles from the top corner to the bottom. This will make equilateral triangles, and the scones
will be the same shape as the original.
7. Arrange the dough on baking sheet lined with parchment paper or a Silpat pad and bake for 11 to 13 minutes or until the
corners just begin to turn light brown. Cool.
8. While the scones are baking, prepare the glaze by combining the seeds from ½ of a vanilla bean pod with 2 tablespoons of
whole milk in a medium bowl. Use a whisk to break apart the seeds and let them steep in the milk a bit. Add the powdered
sugar and salt to the cream and mix well with an electric mixer on medium speed. Mix until smooth.
9. When the scones have cooled, flip each one over and dunk it top-side down into the glaze. Evenly coat the top of each
scone and let the excess drip off before quickly flipping it back over and transferring it to a cooling rack or plate. Allow the
scones to cool for around 1 hour so that the glaze is dry before serving.
Makes 2 dozen. |
This recipe for STARBUCKS PETITE VANILLA BEAN SCONES is from