I’ve been wanted to bake vanilla bean scones since I tried some last year at a Washington, DC Starbucks. Mini vanilla bean triangle scones that were just the perfect breakfast/cookie on the go. I searched for many recipes, including the classic one we have here at TFK. I remembered that I read that Ree Drummond from Pioneer Woman had the same experience, so I decided to try out her recipe!
Her recipe was such a success that after baking the scones on a Saturday, there were 3 left by Tuesday. Since I used a small biscuit cutter, I was able to get about 25 scones from this recipe. Since we were going away on a Holiday to the gorgeous Lake Atitlán, my mom asked me to whip up another recipe to take with us. Since I was tight on time, I woke up early Wednesday morning (we were leaving just after noon) and baked both recipes. Since I was able to double test the recipe, I decided to try the food processor the second time around to save some time. The scones came delicious as well, but I have to say they came out extra flaky when I used the pasty cutter.
Ree’s original recipe suggests that you dunk the scones in the glaze. For me, just dipping the top was enough for my sweet tooth – the recipe for the glaze is reduced from its original quantities. All around, this became a family approved recipe in just a few hours!
Vanilla Bean Scones
About 25 1-inch scones
Adapted from The Pioneer Woman
3 cups all-purpose flour
⅔ cups Sugar
5 teaspoons baking powder
¼ teaspoon salt
8 ounces of unsalted butter, chilled
¾ cups of heavy cream
1 teaspoon of vanilla bean paste or 2 teaspoons of vanilla extract
2 ½ cups of confectioners sugar
⅓ cup of whole milk, more if needed for thinning
½ teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract
Dash of salt
- Pre-heat oven to 350º degrees.
- If you’re using vanilla beans, stir into cream and set aside for at least 15 minutes.
- Sift together flour, ⅔ cup sugar, baking powder, and salt.
- Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
- Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
- Turn dough onto a floured surface and roll about ½ inch to ¾ inch thick. Cut the cookies with a biscuit cutter. Use your hands to help with the forming if necessary with the last few crumbs.
- 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, then transfer to a cooling rack to cool completely.
Vanilla Bean Glaze:
- To make the icing, stir vanilla beans into milk; allow to sit for a while.
- Sift the confectioners sugar along with the salt, and then add the vanilla bean milk to the sifted ingredients, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Whisk until completely smooth.
- One at a time, carefully dip the top of each cooled scone in the glaze.
- 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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