As a Seattlelite, I tend to be snobbish about coffee. Not that snobbish but enough that this feels like an admission of guilt.
There are very few things I like about Starbucks, but its vanilla scones are to die for. Every now and then (or twice last week), I’ll stop in for one and tell myself I’ll recreate them so I don’t have to come back again.
Last week I made these after a bit of web-sluthing for a comparable recipe. They’re delicious. Even better than Starbucks’ version, probably because they’re fresher, and they only contain ingredients I can actually pronounce. Enjoy these delicious little scones! lv, molly
P.S. One of the downfalls of working with kids is the exposure to myriad germs. I seem to be getting sick again! Blaaargh!
Vanilla Bean Scones
3 C All-purpose Flour
⅔ C Sugar
5 tsp Baking Powder
¼ tsp salt
2 sticks (1/2 Pound) unsalted butter, chilled (I recommend using good butter, like Kerrygold, available at Trader Joe’s)
1 large Egg, room temperature
¾ C heavy cream (more if needed)
2 whole vanilla beans
For the glaze (optional):
3 C powdered sugar, sifted
½ cups whole milk
1 whole vanilla bean
Dash of salt
Preheat oven to 350 degrees.
Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. (This is oddly fun!) Stir “caviar” into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface, and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin (or, in my case, an empty wine bottle) to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
Meanwhile… It’s glaze time!
Split one vanilla bean in half lengthwise, and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.