So it's no secret that I'm obsessed with Pioneer Woman's recipes. A while back she made her version of Starbucks vanilla bean scones.... and they are wonderful. They are super easy and not too sweet.
Here are the ingredients you will need:
Flour, sugar, baking powder, salt, unsalted butter, one egg, heavy cream and two vanilla beans.
Preheat oven to 350 degrees.
Start by scraping out the inside of two vanilla beans. Put the vanilla bean "caviar" in 3/4 cups of heavy cream to soak for 10-15 min. You can also chop up the remaining vanilla bean and soak it in the cream to get as much flavor out of it as possible.
Stir together and set aside... it's getting "yummy".
Stir together your sugar, baking powder and salt.... then add to your flour and stir them all together.
Cut up two chilled sticks of butter and add them to the flour. Use a pastry cutter and cut the butter into the flour.
Take your time and cut it until it resembles crumbs...
Mix one beaten egg and vanilla cream together...
... and make sure you scrape all that GOOD STUFF out ...
Add the egg and cream mixture to the flour and mix gently with a fork until it comes together. The mixture will be pretty crumbly... and that is good...
Turn dough onto a floured work surface and work into a rectangle with your hands. Use a rolling pin to roll out dough to 1/2 inch to 3/4 inch thick. Use a knife to trim off edges and make a straight edge.
With your knife, cut lines vertically and horizontally... you will have squares. Then cut again diagonally across the squares to make small triangles.
Transfer to a cookie sheet lined with parchment paper or baking mat. Bake for 18 minutes or until right before they turn golden. Allow them to cool completely.
Again, scrape out one vanilla bean and allow the "caviar" to soak in milk. Then, mix the milk/vanilla into the powdered sugar and whisk together. Dunk each scone in the glaze and allow it to set completely.
These will keep for several days... but mine were gone by the NEXT day! ;)
This post is linked to: Hearth & Soul Volume 16