This recipe is delicious, in every way. I only wish that I had a bigger house so I could invite everyone over to share them. That's the problem with a tiny apartment - no room for entertaining. So, I ended up eating way too many of these tiny scones. And I'd rolled the dough out too thin so I had more than 24. Yikes.
Keep in mind that this recipe takes some time - the scones will need about 30 minutes to cool completely (and if you're working in batches like I had to, this time will be extended) and the glaze needs nearly an hour to set. Plus, if your vanilla bean is encased in a glass tube you'll need extra time to shriek about it.
I bought the one above at La Defensa, but I found them cheaper and in easier-to-open packaging at Rey de Copas (Rioja 1629).
Petite Vanilla Bean Scones
from The Pioneer Woman
- 3 cups flour
- 2/3 cup sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 226 grams (2 sticks) unsalted butter, chilled
- 1 large egg
- 3/4 cup heavy cream
- 2 vanilla beans (I only used one, so I added a teaspoon of vanilla extract)
- 3 cups powdered sugar, sifted
- 1/2 cup whole milk (I used 2%)
- 1 vanilla bean
- dash of salt
Split two (I used one) vanilla beans down the middle lengthwise and scrape out the beans. Stir into cream. Set aside for 15 minutes (you can throw the rest of the scraped bean in the cream for additional flavor, but remove before using cream).
Sift together flour, 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 until the 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 crumbly). Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use a knife to trim into a symmetrical rectangle (but save and bake the scraps for your husband to eat), then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square in half diagonally to form two triangles.
Transfer to a parchment lined or non-stick cookie sheet and bake at 180C (350F) for 18 minutes, removing just before they start to turn golden. Allow to cool completely before adding glaze.
Split one vanilla bean in half lengthwise and scrape out the beans. Stir into milk and allow to sit for a while. Whisk powdered sugar with the vanilla milk until smooth. One at a time, dunk each scone into the glaze, turn over to coat the entire scone, remove and allow the excess glaze to drip back into bowl. Place on a cooling rack to set - takes about an hour.
Then, figure out how to fit more people into a studio apartment.