Ria's Collection: PETITE VANILLA BEAN SCONES with VANILLA BEAN GLAZE

Monday, June 5, 2017

PETITE VANILLA BEAN SCONES with VANILLA BEAN GLAZE

Petite Vanilla Bean Scones
Even before I go any further with this post, I have to tell you something. Do yourself a favour and make these scones right away. Like, right now! It is featherlight,so buttery and so delicious! There is a trick to getting featherlight scones. I will let you in on that secret as we go further in detail with the recipe. It's a very simple trick though.But that one thing can either make or break your scones. Break in the sense, it can make it tough.

I have shared many other scone recipes with you in the past. My Cream Scones with Chocolate Chunks & Orange - Raisin Buttermilk Scones are perfect examples for that.
Petite Vanilla Bean Scones
Ian and I absolutely love a good scone.Infact, he puts in a request every now and then just like he asks for those Soft Chocolate Chip Cookies. I bake multiple batches of those cookies every week. We are seriously addicted to those. I kind of don't really care for a crisp cookie anymore. I like them soft and never in a million years did I think I would actually say that I like a soft cookie!
Petite Vanilla Bean Scones
Actually, this is not even a cookie post. It's about a Vanilla Bean Scone with an awesome Vanilla Bean Glaze over it.This tastes like a birthday cake to me.It is all things good rolled into one triangular shaped thing. I really think using a good vanilla extract and vanilla beans/ paste really matters with this recipe. It shines through the end product.So please use the real thing. I know it's expensive but once you really taste it, you will not go back to imitation vanilla.It's that good! This recipe is from Jaclyn and her recipes never ever fail to impress me and my family.
PETITE VANILLA BEAN SCONES with VANILLA BEAN GLAZE
Petite Vanilla Bean Scones Makes 18 scones

Ingredients
Scones:
2 cups all purpose flour
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, diced

1 egg
2/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste

Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk
1 1/2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste

Method:
Scones : Preheat the oven to 400F/200C and line a cookie sheet with parchment paper.
In a medium bowl, mix together flour,sugar,baking powder & salt. Rub in the cold butter with your finger tips until they resemble coarse meal. In a small bowl, whisk together egg, cream,vanilla extract & vanilla paste. Add it to the dry ingredients and mix very gently using a spatula. Once it comes together roughly as a ball, gently use your fingers to bring them together. Dump the dough onto a floured surface and pat it gently into a 7 x 7 inch square. Cut them into 9 pieces and divide the 9 squares into 18 triangles by cutting them on the diagonal. Place them on the baking sheet with 2 inches gap between them and bake for 12-14 mins. Transfer them to a wire rack to cool completely.

Glaze: Mix all the ingredients together and drizzle over the cooled scones. Let the glaze set at room temperature. Store in airtight tins.

The secrets to making a good scone is to use very cold butter and to be very gentle with the dough. Do not ever knead the dough with the heels of your palm. Just use your fingertips throughout.

Edited on 6/6/17
How do you check for doneness? Just go by the look and feel of it. A well baked scone should feel firm to the touch and golden brown at the bottom. Baking time might vary depending on your oven. 

These were just fantastic and that's all I have to say! Ian, Zara & I ate these watching some Famous Five episodes on TV. You have no idea how thrilled I was to taste my very first scone very many years ago after reading all those wonderful Enid Blyton books. If you are a regular reader of this blog, you would have already read about it.

Seriously, I cannot wait to make more of these!

1 Comments:

tmj said...

I have tried couple of scone recipes but this one's gonna be my go to recipe from now . Absolutely loved how turned out .

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