The kids and I were alone the other day while my husband was working on a construction project. I decided that the house desperately needed some cleaning. I did the usual and put the TV on so I could listen to FoodNetwork while I worked. I was making real progress and then…… the Pioneer Woman made vanilla scones. So there I was, trying to focus on cleaning, but now my mind was stuck on yummy, sweet, warm vanilla scones with icing drizzled over them. And made with REAL vanilla beans too. Those little black specs make all the difference, they really do. So, I ignored the giant pile of dishes, and the mounds of laundry, and instead started baking.
Unfortunately, in my hurry to bake and eat them, I forgot they were MINI scones and instead I left them normal sized. That’s ok though, no complaints here. 🙂 I give this recipe two thumbs up. It was totally worth the extra dishes and the giant flour mess on the floor created by my toddler helper.
|Heavy cream and vanilla beans|
|Vanilla bean glaze|
Vanilla Bean Scones with Vanilla Bean Icing
Serving Size = 12 regular scones or 24 mini scones
Adapted From: Pioneer Woman
- 2 whole vanilla beans
- 3/4 cup heavy cream
- 3 cups all-purpose flour
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 lb) unsalted butter, cold
- 1 whole egg
- 1 whole vanilla bean
- 1/8 – 1/4 cup milk
- 2 1/2 cups powdered sugar
- Preheat oven to 350F and grease a baking sheet.
- Split each vanilla bean in half and scrape out the vanilla “caviar.” Add the caviar to the heavy cream and set aside for 15 minutes.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Mix and then add the cold butter and cut it into the flour with your hands, pastry cutter, fork, or a food processor. It should resemble course crumbs. Try to work quickly.
- Mix an egg into the heavy cream and vanilla.
- Mix together the heavy cream mixture and flour mixture until just combined.
- Pour out onto a lightly floured counter top or cutting board. Form into a 12×7-inch rectangle, about 1/2 – 3/4-inches thick. Cut into 12 triangles for regular size, or cut into 12 rectangles and then cut each one in half to cream a triangle to make mini scones.
- Place onto a baking sheet and bake for 18 minutes, or until they are just about to turn golden brown. Let cool on the baking sheet for 15 minutes. Remove to a wire rack and cool completely.
- For the glaze, split the vanilla bean and remove the caviar, add to the milk and set aside for 15 minutes. Then combine the powdered sugar and milk mixture until it reaches desired texture. Put into a pastry bag, or a zip lock with the tip cut off, and drizzle over the scones.