WARNING! WARNING! HOLY COW are these little ditties addictive. Okay you have been warned. Don’t say I never told you so.
I have wanted to make these right after I first saw them on the Pioneer woman’s website, but alas they got put on the back burner in front such things like the best brownies ever, cookie dough dip, and easy english muffins. That was a stupid mistake!these are so good that I am craving them as I write this, but my only problem is that my vanilla bean order won’t be here until tomorrow. SIDEBAR I found this awesome place that sells bulk vanilla beans at good prices. saffron.com. Ok sidebar over. I don’t really know why I haven’t heard anyone else raving about these vanilla bean scones. They have been on the Pioneer Woman’s website for a while. When I saw her making them on her TV show I knew I had to make them. My wife and kids gobbled them down so fast, and after I had eaten about 20 I knew I had to share them with all of you. Again there is an addiction factor so watch out!
Vanilla Bean Scones with Vanilla Bean Glaze
Adapted from The Pioneer Woman
Vanilla Bean Scones Ingredients
- 3 C. AP Flour
- 2/3 C. Sugar
- 5 t. Baking Powder
- 1/4 t. Salt
- 2 sticks (1 C.) UNSALTED Butter, Chilled
- 1 whole Large Egg
- 3/4 C. Heavy Cream (more If Needed)
- 2 whole Vanilla Beans
Vanilla Bean Glaze Ingredients
- 5 cups Powdered Sugar, Sifted
- 1/2 cup Whole Milk, More If Needed For Thinning
- 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. Stir caviar into cream. Set aside for 15 minutes.
- Sift together flour, 2/3 cup sugar, baking powder, and salt.
- Cut cold butter into small cubes, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs. (If you have a Blentec blender like I do, I put the dry ingredients and the butter in the blender and pulse it 7-8 times and it comes out awesome!)
- 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 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. (The real Hard part)
- 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.