The Best Vanilla Bean Scones Ever Recipes
EASY SCONE RECIPE (WITH VANILLA BEAN GLAZE)!
These easy vanilla scones are buttery, moist, and perfectly balanced with vanilla flavors. Topped with a sweet and sticky vanilla bean glaze, these make the perfect dessert companion for hot tea. The best scones I've ever had!
Provided by Amy Desrosiers
Categories Dessert
Time 19m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 scone, Calories 347 kcal, Carbohydrate 38 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 314 mg, Fiber 1 g, Sugar 8 g
MINI VANILLA SCONES WITH VANILLA BEAN GLAZE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 24 mini scones
Number Of Ingredients 12
Steps:
- For the scones: Preheat the oven to 350 degrees F. 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.
- For the glaze: 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.
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