Vanilla Bean Scones
I love a good scone and there are many to choose from. They are perfect for any breakfast or brunch. This recipe is for Vanilla Bean Scones.
The list of sweet and savory scones grows as chefs get more creative. Here are a few that I have enjoyed over the years.
You can make scones round or in a triangle/pie shape. They can either be regular size or mini. I believe a proper English style scones are round using a straight sided cutter. This allows them to be tall and flaky. The pie shape will typically be flatter. I make my Scones round using a cutter since I can get a clean cut. However, I prefer to use a fluted cutter. You can choose which ever style you like best.
The difference between an English Style Scone and an American is that the English Style uses softened butter, not cold butter. Once mixed, you will have a light sandy texture.
When making these Vanilla Bean Scones, I use heavy whipping cream to ensure they are tender and cold butter (American Style).
Do not over mix the dough. That will result is a tougher and flatter scones.
Scones are traditionally served with jam, clotted cream, butter or eaten plain. They are delicious no matter which way you eat them.
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Vanilla Bean Scones
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick cold, unsalted butter + 2 tablespoons, cut into pieces
- 3/4 cup heavy cream
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla bean paste
Glaze: - 1 cup powdered sugar
- 1 teaspoon Vanilla Bean Paste
- 1 ½ teaspoon whole milk
If you don't have vanilla bean paste, use vanilla extract and slice a vanilla bean open and scrape the seed out to use.
Directions
- Step 1 In a large bowl, place the sifted flour, baking powder and salt.
- Step 2 Add the pieces of butter. Mix with your hands, rubbing the flour and butter together with your fingers until you get a light, sandy texture (breadcrumbs).
- Step 3 In a separate bowl, add the heavy cream, sugar, eggs and vanilla bean paste. Mix well.
- Step 4 Add to the flour mixture and mix well to incorporate. Do not over mix. The dough should not be too wet. (Sticky, but not sticking to your hands).
- Step 5 Place the dough on some plastic wrap and bring the dough together. Do not knead the dough. Flatten the dough with your hands, to about an inch thick.
- Step 6 You can use a round, fluted cutter to cut out scones or cut them into triangles.
- Step 7 Arrange these on the baking tray that has been lined with parchment paper or a Silpat, leaving space between them.
- Step 8 Bake at 350 degrees Fahrenheit for about 8-9 minutes. Turn the tray around and bake for an additional 8 minutes, until golden brown on the bottom and lightly browned on top.
- Step 9 Transfer the scones to a wire rack to cool.
- Step 10 In a medium bowl, mix the glaze until smooth. Spread a small amount of the glaze on top of each scone. Let set before serving.
