These Vanilla Bean Scones aren’t petite, and they are better than Starbucks!
Y’all it’s Friday, and I don’t know if you get as pumped as I do about Friday, but I am so excited the weekend is here! This week I have been insanely busy.
Now that I know Kayla’s graduation date, ship, and division number, I can get busy working on the door hanger for the hotel room door.
Kelsie, my aunt, and I literally drove around everywhere on Wednesday looking for an anchor, without any luck either. Kelsie and I stopped by Home Goods yesterday, without any luck again. (although I did buy 3 new nautical themed beach towels, Go Navy!
I finally ordered one from Amazon yesterday afternoon. Once it comes and I begin working on the door hanger, I’ll keep you updated on Instagram.
Do y’all follow me? I’ve started posting everything in our lives, not just food and recipes. For example, I shared a photo I did in Hobby Lobby of Kelsie, because she begged me to do The Hobby Lobby Challenge! Ha!
Anyway. I am pumped for the weekend, because not only am I looking forward to down time, I’m also looking forward to a homeschool field trip tomorrow on a catamaran!
And we are gonna try and find a time to catch Avengers. Because I do not want to accidentally read spoilers. I actually unfollowed friends on the weekend that the last Star Wars movie premiered. I was scrolling through Facebook, and BAM, someone mentioned how said they were that a character had died!! Like seriously?!
Ok…now that I’ve given you the latest run down…let’s chat about these Vanilla Bean Scones.
Petite like Starbucks, they are not…but taste better? You bet they do!!
The texture is somewhere between a muffin and a biscuit. The flavor is loaded with vanilla!
I’ve never been that keen on vanilla. Ice cream always had to be chocolate when I was growing up. Coffee? I’ve always been a mocha girl. But when I had the infamous scone from the coffee shop, things just shifted. Vanilla became a flavor that I not only could tolerate, but perhaps even love.
HOW TO MAKE PERFECT SCONES?
- You want to make sure that your butter is really cold. I cut mine into cubes and toss in the freezer for 5 minutes.
- Sift together your dry ingredients. Don’t skip this step, but take the extra minute.
- I’ve never done it, but you can use a food processor, like many recipes mention.
- Don’t use too much flour on your surface. I find the best way to do this step…lay parchment paper out, and put about 1 tablespoon of flour on it, spread it out, and place your dough on it. Flour your hands, and then flatten the dough out. Then you can just pick it up, place it on your baking sheet, and your good to go.
- To cut your scones, use the largest and most sharp knife in your kitchen.
- Pull your scones apart after you’ve moved the parchment paper to the baking sheet, and flip then them over to bake.
Love scones as much as I do?
- 2 ½ cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 stick butter, cold, cubed
- ½ cup heavy whipping cream
- ½ tablespoon Rodelle Vanilla Bean Paste
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 teaspoon Rodelle Vanilla Bean Paste
- ½ teaspoon vanilla extract
- 5-7 teaspoons heavy whipping cream
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
- Mix together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and using a pastry cutter or forks, cut in the butter, until you get a wet sandy texture.
- Add the cream, egg, vanilla bean paste, and vanilla extract. Mix until you get a soft dough to form.
- Drop dough on to a lightly floured surface. Knead the dough just enough to get the dough to come together completely. Roll out into a ½ inch thickness. Slice the dough into 12 to 14 scones. Place on prepared baking sheet. Bake for 10 to 12 minutes.
- Transfer scones to cooling rack until completely cool. When cooled completely, whisk together the ingredients for the icing, and spoon over the top or dip the tops into the icing. Allow to harden before eating. Should only take a few minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 231mgCarbohydrates: 56gFiber: 1gSugar: 36gProtein: 3g