Vanilla Bean Scones

This is good 

This is very good

This is so good that is has looped around to bad.

This is bad.

This is VERY bad.

...I am in trouble!!

Gather your ingredients

Cut up 2 sticks of butter- put 'em in the fridge

Slice 2 vanilla beans down the center

Scrape out the specks, known as caviar

Add the vanilla caviar to 3/4 Cup heavy cream (I was out of cream... I used bailey's coffee creamer- it worked just as well)

  

Sift together 3C flour, 1/2 C sugar
5tsp baking powder, 1/4tsp salt
*this sifter is ALSO my strainer*

**Sifting is important**

TA-DA!

Put your chilled butter into the bowl

Go at it with a pastry blender- This is called "cutting in the butter" it's not quick or super easy but the end result will make you happy that you did it.

This is about what it will look like when you are "there"

mix your egg into the cream/vanilla mixture

(look t that action shot! Once handed no less. Be jealous. Very jealous)

  

Add the wet mix into the try mix

Mix JUST until it comes together

Flour your surface

Turn your crumbly mixture out onto your floured surface.

This makes a great, big mess. But this recipe is so worth it!

Trust me.

Pat into a rectangle- careful not to handle the dough too much

Roll . I went WAY to thin this time. Next time I will keep this in mind!

LOOK at those beautiful butter specks! That is why butter needs to be "cut in". This will create flaky deliciousness.

Trim the edges with a knife of pizza cutter

 (I saved the scraps to make a few extra)

Here is where you can be flexible-

 I made MINI scones, you can just as easily make large scones...

 just cut 2 lines lengthwise and 4 across

Cut each rectangle diagonally to get your triangles

This makes A LOT of mini scones. But My Herd prefers little nibbles to large servings.

After all, who wouldn't love THREE instead of just one?

Bake. I am currently using stone wear but hope to switch over to metal and silpat soon.

Mini scones took about 12 minutes, larger ones take 18-20

Cool on a wire rack

See how flaky they are?!

 and my kitchen smelled SO good!

Next is the glaze:

SIFT 5cups of powdered sugar, add in 1/2 cup of milk.

 I probably could have used the Bailey's creamer again but went with skim milk.

 My glaze was a little thin because of it but I am okay with that.

My dipping station

One side...

Flip...

Drip...

Dry

These are the large scones I made from the scraps. They look bloated and that is because the butter in them came to room temperature. CHILLED butter is key to light, flaky pastries!

Funny looking, but still tasty!

Don't these remind you of the Vanilla Bean Scones from my favorite coffee house?!

 (hint.. Starbucks)

Let me tell you- they taste just like them!

They are The Hubster's favorite thing in the bakery case there.

 He was excited- the kids were excited. Heck, I was excited.

*Special Notes*

Butter: the colder, the better

Don't over work the dough

Be sure to keep the dough around 1 inch thick

These gems are even BETTER the next day!

Try adding your favorite things in place of the vanilla bean.

Don't throw away the bean pod! Make Vanilla Sugar!

The glaze provides a lot of sweet. I prefer only 1/3 cup of sugar in my dough

Best served with coffee

Mmmmmm... coffee