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Vanilla Bean Scones

Updated: Feb 23

Good scone recipes are hard to find. Get one step wrong in a scone recipe and it's ruined. Timing and temperature and CREAM are everything. After consulting with an expert in the field (Heather Perine, friend and author of Boston Girl Bakes and The Baking Bible), we think we've nailed it. It's so good in fact, that we're calling it (Copycat Starbucks) Vanilla Bean Scones. Though maybe ours is better. ;) Actually, nothing compares to Heather's Orange Cranberry Scones. But, this recipe made with scraped vanilla beans is a close second.


(Copycat Starbucks) Vanilla Bean Scones

Makes 24 mini scones


Ingredients: For scones: 2 cups bread or all-purpose flour 1/3 cup granulated white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold, unsalted butter

1/2 cup cold heavy whipping cream

2 teaspoons pure vanilla extract


For glaze:

1 cup powdered sugar Seeds scraped from one vanilla bean

1 1/2 tablespoons whole milk


Directions:

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Line a baking sheet with parchment paper. 2. Cut butter into 1/2-inch cubes and return to refrigerator. 3. Whip the cream with a hand-held electric mixer just until soft peaks form when beaters are lifted. Place into the refrigerator.

4. In a large bowl, whisk together the flour, sugar, baking powder and salt. 5. Add the butter to the bowl. With a fork, toss it to coat with the flour. Press the butter cubes between your fingers to form very thin, pea-size flakes. 6. Make a well in the center of the butter and flour mixture. Pour the whipping cream and vanilla extract into the well. With a spatula, stir the flour mixture with the cream mixture until it’s all moistened. 7. Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead the dough a few times until it is slightly stretchy and can be shaped into a ball. 8. Once the dough is in a ball, divide it into three equal portions. Flatten each portion into a round disc shape, about 1 inch thick. (Optional OR if dough sits out too long: Wrap each disc in plastic wrap and refrigerate for 30 minutes.) 9. Cut each disc into 8 small, triangle-shaped wedges, like a pizza. (Can also be cut into 4 wedges for larger scones, if desired.) Place wedges about one inch apart on prepared cookie sheet. 10. Bake the scones for 12-16 minutes or until slightly golden. Place on a wire rack to cool.

11. Make the glaze by stirring together the powdered sugar, vanilla bean seeds and milk in a bowl until smooth. Once the scones have cooled for at least 10 minutes, dip the top of each scone into the glaze. Enjoy!



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