Vanilla Bean Scones Recipe 455

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!

VANILLA BEAN SCONES RECIPE - (4.5/5)

Steps:

• *NOTE: Self rising flour can be made by substituting 1 cup of all purpose flour minus 2 teaspoons, with the addition of 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to make the full cup. NOTE: For tender scones, you don't want to overwork the dough and you'll want to keep your ingredients as cold as possible. Chunks of butter, chilled in the dough, will create steam -- and that means tender dough. I like to use frozen butter, and then grate it-- which is much less work than using a pastry cutter or your fingers. Plus, it keeps the butter nice and cold. Preheat the oven to 400°F. Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor. In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients. Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don't worry if you see bits of dried flour. Pat the dough into a circle, about 3/4 inch thick-- or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares. Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet. Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch. Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown. Allow to cool to warm and serve with butter and jam, or clotted cream. NOTE: Unbaked scones can be wrapped, individually, with plastic wrap. They can be baked frozen for convenience, but it might up to an additional five minutes for them to bake to a light golden brown.

VANILLA BEAN SCONES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 425°F In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. In another large bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean. Whisk the dry ingredients into the wet ingredients. Turn the dough out on to a floured surface and knead to combine. Separate the dough into halves. Shape each half of the dough into a circle and then cut each half into four wedges. Pull the wedges apart just a bit and then brush with the milk and vanilla extract mixture. Sprinkle with the granulated sugar. Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. When the scones are done, remove them to a wire rack to cool.