Sunday, April 7, 2013


I don't know about you, but when I go to Starbucks one of my favorite pairings with my coffee is their Mini Vanilla Bean scones. With help from The Pioneer Woman, I've tweaked and mastered my own spin on these scrumptious little bites!

Vanilla Bean Scones
3 cups Flour
1-1/2 Tablespoons Truvia Sugar OR 2/3 cup White Sugar
5 teaspoons Baking Powder
1/4 teaspoon Salt
2 sticks (1/2 lb) Unsalted Butter, chilled
1 large Egg
1-1/2 teaspoons Vanilla Extract
3/4 cup Heavy Cream

Vanilla Bean Glaze
1 Vanilla Bean
1 teaspoon Vanilla Extract
1/2 cup Milk
5 cups Powdered Sugar
Dash of Salt

Preheat oven to 350 degrees F. 
I like to mix my ingredients in a food processor, but you can also do it by hand.
Mix together flour, sugar, baking powder and salt. Cut the cold butter into into small pieces. Using a pastry cutter (or the food processor....just pulse a few times until mixture resembles crumbs) cut the butter into the flour mixture until mixture is crumb like.
Mix the heavy cream & vanilla extract with the egg, add to the flour mixture and stir until it comes together.
Turn the dough onto a floured surface and gently press together and form into a rectangle about 1/2 inch thick.
Cut the rectangle into 12 symmetrical squares, then cut diagonally to form triangles. Depending on the size of your original rectangle you can get anywhere between 24-40 scones.
Transfer your triangles to a baking sheet lined with parchment paper. Bake for 18 minutes or just before they start turning golden brown. Set them aside and let cool.
Meanwhile, make the glaze. Cut the vanilla bean in half and using the edge of your knife scrape out all the caviar and place it in the milk along with the vanilla extract. Let this sit for 10 minutes for the flavors to come out. 
Mix the powdered sugar and salt with the milk mixture until smooth.
Take each scone and dip it into the glaze mixture, coating it entirely. Place it on a drying rack, a piece of waxed paper or parchment paper to dry. Store in an airtight container.
The scones are best served with coffee!

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