Vanilla Scones
Makes 16 scones
Ingredients:
4 c. flour
½ c. vanilla sugar
1 t. lemon zest
1 vanilla bean
1 T. baking powder
½ t. salt
10 T. unsalted butter, cold, cut into small chunks
2 eggs
1 c. cream
1 t. vanilla
Glaze:
1 c. powdered sugar
2-4 T. milk
Directions
To make glaze:
Combine the powdered sugar, milk, and the seeds scraped from the smaller piece of the vanilla bean. (Adjust the consistency to your liking—a watery glaze will give just a shimmer of sugar to the outside, If you like a more substantial glaze, make it thick as white glue).
Origin of Recipe: Wendy Binger Aull's sister-in-law, Jen Aull, made these for the first time to bring to the Binger's Mother's Day Brunch 2011. They were a hit and everyone divvied up the left overs to take back to their own homes for coffee the next morning.
Ingredients:
4 c. flour
½ c. vanilla sugar
1 t. lemon zest
1 vanilla bean
1 T. baking powder
½ t. salt
10 T. unsalted butter, cold, cut into small chunks
2 eggs
1 c. cream
1 t. vanilla
Glaze:
1 c. powdered sugar
2-4 T. milk
Directions
- Preheat oven to 400*
- Cut the vanilla bean into 2 pieces, approximately 2/3 and 1/3
- In food processor combine the flour, sugar, zest, baking powder, and salt. Scrape the seeds from larger vanilla bean piece into food processor. Pulse until it is all combined.
- Add the butter to food processor and pulse until the butter is in pea-sized and smaller pieces.
- In a large bowl, combine the cream, vanilla and eggs. Beat to combine thoroughly. Pour the flour mixture into the bowl and stir, just until the flour is incorporated. Stirring too much will result in tough scones.
- Divide dough in half. Pat each into a 6-inch circle. Cut each circle into 8 equal pieces (triangles). Place the pieces on two ungreased baking sheets.
- Bake for 15-18 minutes. The scones should be light brown on top.
- Let the scones cool on the sheets for 30 minutes, then paint with the glaze.
To make glaze:
Combine the powdered sugar, milk, and the seeds scraped from the smaller piece of the vanilla bean. (Adjust the consistency to your liking—a watery glaze will give just a shimmer of sugar to the outside, If you like a more substantial glaze, make it thick as white glue).
Origin of Recipe: Wendy Binger Aull's sister-in-law, Jen Aull, made these for the first time to bring to the Binger's Mother's Day Brunch 2011. They were a hit and everyone divvied up the left overs to take back to their own homes for coffee the next morning.