I saw the Pioneer Woman make these scones when I was catching up on DVR'd programs earlier this week. They looked yummy and since I have a new obsession with drinking hot tea, I thought they would be good to try.
I'm a bit ashamed to admit that, in all my baking over the years, I'd never used a whole vanilla bean until yesterday. To be honest, I never thought Wal-Mart would carry them. I'm still not sure if they do or not, but since I shop at Kroger and Publix now, it's no longer a problem.
I really like these scones and will definitely make them again. They are sweet, but not too sweet. Someone at work asked if they were cookies, but the texture is more like a biscuit than a cookie. I got rave reviews from my coworkers and was even asked for the recipe. Definitely a go-to treat to bring to any breakfast or brunch occasion!
The only thing I would do differently is make more scones per recipe. I think on TV, she made 24 scones from one batch of dough, but I either rolled mine out thinner or they just look smaller on TV. I think I made about 36 (the first 24) were too big for my tastes. I think when I make this again I will try to make 36 from the start. There was nothing petite about the first batch out of the oven!
Overall, this is still two thumbs up!
Vanilla Scones - The Pioneer Woman
Ingredients
SCONES
■3 cups All-purpose Flour
■2/3 cups Sugar
■5 teaspoons Baking Powder
■1/4 teaspoon Salt
■2 sticks (1/2 Pound) UNSALTED Butter, Chilled
■1 whole Large Egg
■3/4 cups Heavy Cream (more If Needed)
■2 whole Vanilla Beans
GLAZE
■5 cups Powdered Sugar, Sifted
■1/2 cup Whole Milk, More If Needed For Thinning
■1 whole Vanilla Bean
■Dash Of Salt
Preparation Instructions
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 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 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.
VANILLA GLAZE
To make the icing, 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.
No comments:
Post a Comment