Hello, beautiful (scone, that is)!
That might sound like a silly introduction, but look at the vanilla bean specks and the amazing flaking in the these scones. YUM!
I love baking for my friends and family!
So when my husband's friend's wife gave me a bag of vanilla beans from Mauritius (nearest landmass is Madagascar!), I squealed with delight as my mind raced with thoughts of all the amazing desserts that I was going to make with them.
First on my list . . . make my best friend, Alex, Vanilla Bean Cream Scones for her birthday!
She enjoys scones as much as I do, so I was excited to gift her to this delightful treat.
~ a few of my Mauritius vanilla beans ~
I typically make my scones using a Sour Cream Scone recipe that I found several years ago, but I recently started using Cook's Illustrated's Simple Cream Scone recipe . . . and it's amazing!
Even my husband - who is QUITE particular - loved these scones. Now that's saying a lot!
There are so many scone recipes on the web that call for too much butter, 'special' flours, and even eggs . . . all of which - aren't necessary in making a tender and delicious scone.
Only a few ingredients need to go into them; and it's the ratio of butter, flour, and cream that can make - or break - a 'heavenly' one.
After many trials in their test kitchens in an effort to find the right ratios, it's no surprise that Cook's Illustrated gave us the perfect scone recipe.
Although it's a really crumbly dough (and might seem too dry), I assure you that it will bake up a light and flaky scone.
I use their Simple Cream Scone recipe as my base, and then add flavors like currants, cranberries & orange, vanilla beans, or dried strawberries for flavored versions.
I added vanilla beans in this version, and then drizzled them with a vanilla bean glaze . . . YUM!
If you love scones too, then I highly recommend giving this recipe a try; along with this amazing one!
vanilla bean cream scones
. . . . .
2 cups all purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
5 Tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
1 cup heavy cream
2 vanilla beans, seeds scraped
. . . . .
Adjust the oven rack to middle position and heat oven to 450 degrees F.
Line baking sheet with parchment paper.
Pulse flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses.
Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses.
*If you don't have a food processor, then a pastry cutter or fork will do just fine.
Split 2 vanilla beans and add the vanilla to 1 cup of heavy cream; stir to scatter and suspend vanilla beans.
Stir in cream until dough begins to form, about 30 seconds.
Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds.
Take care NOT to over-work the dough.
Pat dough into 9-inch round and cut into 8 wedges.
Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking.
Prepare vanilla bean glaze.
Transfer baking sheet to wire rack and let cool for at least 10 minutes.
Drizzle vanilla bean glaze over the top of the scones.
Serve warm or at room temperature.
vanilla bean glaze
. . . . . .
3 Tablespoons unsalted butter, melted
1 cup confectioners’ sugar; sifted
1 vanilla bean, seeds scraped
3-5 Tablespoons cream
. . . . . .
In a medium bowl, prepare the glaze by mixing together the melted butter,
confectioners’ sugar, vanilla bean seeds, and cream.
Whisk until smooth.
Drizzle on top of scones, or dip the tops into the glaze.