Mini Vanilla Scones With Vanilla Bean Glaze Recipes

EASY SCONE RECIPE (WITH VANILLA BEAN GLAZE)!

Steps:

• Pre-heat to 425° F.
• Line a baking sheet with parchment paper.
• Prepare a lightly floured work area. Coat your pastry cutter with flour as well.
• Using the paddle attachment, in a stand mixer, add the flour, salt, baking powder, and sugar to the mixing bowl. Beat at a medium-low speed.
• Add the cubed butter, and mix until the dough forms tiny balls.
• In a separate bowl, whisk the egg, vanilla, milk, and then add it to the mixer.
• The dough should come together and form a ball.
• Remove dough and transfer to your floured work area.
• Shape the dough into a 1" thick circle.
• Using your pastry cutter, divide dough into 8 pieces, and slightly separate them to give them space to bake.
• Bake for 12-14 mins or until golden brown edges form
• Whisk the powdered sugar, whole milk, and vanilla bean paste together until thick and creamy. (similar to a honey consistency)
• Pour the glaze over the warm scones, and enjoy!

PETITE VANILLA BEAN SCONES WITH VANILLA BEAN GLAZE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner, set aside.
• In a mixing bowl whisk together flour, sugar, baking powder and salt for 20 seconds, set aside. In a mixing bowl or 2-cup liquid measuring cup, whisk together 2/3 cup heavy cream, egg, vanilla bean seeds and vanilla extract until well combined, chill in refrigerator until ready to use.
• Add butter to flour mixture and cut into flour using a pastry cutter or fork until it resembles coarse meal. Add cream mixture to flour mixture and stir using a rubber spatula until it starts to come together, then knead mixture (just in the bowl by hand) several times until it has come together well (it will be slightly sticky to work with but will give you moist scones in the end. Also be careful not to overwork the dough so you get tender scones).
• Pour mixture onto a floured surface and gently shape and pat into a 7 by 7-inch square. Cut into 9 equal squares, dusting knife with flour as needed to prevent sticking, then cut each square in half on a diagonal to create two triangles (see photo above).
• Transfer to prepared baking sheet spacing scones evenly apart, and brush tops lightly with remaining 1 Tbsp cream. Bake in preheated oven 12 - 14 minutes until set. Cool on a wire rack then spoon vanilla glaze over tops and spread to edges. Allow glaze to set at room temperature. Store in an airtight container.
• For the glaze:
• Whisk together all glaze ingredients in a mixing bowl well, add more powdered sugar to thicken if needed.

MINI VANILLA CANELES

Steps:

• Cut the butter into small pieces and mix with the milk in a large saucepan. Split the vanilla bean in 2 pieces, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook, stirring regularly with a wooden spoon, until the butter has melted and the milk starts bubbling around the edges (it shouldn't boil at all).
• Place the flour, sugar, egg and yolk in a large bowl and mix together, stirring thoroughly before adding each ingredient. Pour in the hot milk mixture slowly, gently stirring with a large silicone spatula. Let the dough cool to room temperature, about 10 minutes. Chill in the refrigerator for 24 hours.
• Preheat the oven to 475 degrees F. Spray the interior of each canele mold with butter spray, then set the molds in the freezer for 5 minutes to harden the butter.
• If you choose to flavor your caneles, add some lemon, orange or lime zest to the dough at this time.
• Fill the canele molds 3/4 of the way, leaving a 1/5-inch space at the top of each cavity. Bake the caneles for 4 minutes, then lower the oven temperature to 360 degrees F and bake until golden brown, about 56 minutes more. Remove the molds from the oven and immediately turn them over onto a cooling rack. Let them cool at room temperature for 10 to 15 minutes.

MINI VANILLA SCONES (LIKE STARBUCKS)

Steps:

• Preheat oven to 400 deg. F.
• Whisk together dry ingredients in a medium bowl.
• Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
• The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
• In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
• Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
• Bake for 15 minutes or until golden brown on top.
• PREPARE GLAZE WHILE SCONES ARE BAKING.
• GLAZE:.
• Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
• Serve immediately. Store cooled scones in an airtight container.

MINI VANILLA SCONES WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350ºF. 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, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
• Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
• 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. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, 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 to cool completely.
• 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.