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!
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