May 4, 2015

Mini Vanilla Scones

I craved these scones ever since I saw them on Pinterest.  The original recipe uses vanilla bean.  I didn't have that so I used vanilla extract.  Normally you would see beautiful little black specks throughout.  I will definitely make these again when I have some vanilla beans.

However, the flavor of these little scones are still just what I wanted.  Vanilla flavor topped with more vanilla flavor.  Can't beat it.

The scones themselves were moist yet firm.  The sweet glaze on top was just heaven.  I loved them.

Made with real vanilla beans above.

Mini Vanilla Scones
Recipe from Iowa Girl Eats

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup half and half (I used whole milk)
  • 1 whole egg
  • 2 tsp vanilla extract or 2 vanilla beans, scraped
  • 3 cups confectioners' sugar
  • 6 Tbsp half and half (I used whole milk)
  • 1 bean or 1 tsp vanilla bean, scraped or extract
Cooking Directions
  1. Heat the oven to 425º
  2. Get a cookie sheet ready by using parchment paper or a silicone mat.  Set aside. 
  3. Use a food processor, bowl or stand mixer.  Add the flour, sugar, baking powder and salt and give it a quick mix/pulse to blend. 
  4. Add in the cold butter and pulse or blend to mix in until it looks like very small pieces of butter.  You can also use your hands to sort of squish the butter and then mix in. 
  5. Add the half and half, egg and vanilla to a separate bowl and mix, then add into the flour mixture. Pulse until it comes together as dough.  
  6. Place the dough onto a floured surface and knead 4-5 times.  Roll out into a rectangle about 1/2 inch thick. Cut into 6 rectangles and then cut each of those in half diagonally to make 2 triangles. 
  7. Place on the prepared cookie sheet and bake for 6-8 minutes or until the edges are just beginning to brown. 
  8. Remove to a cooling rack and prepare the glaze. 
  9. Whisk the glaze ingredients together until smooth.  Dip the cooled scones into the glaze and then transfer back to the wire cooling rack to let the glaze harden. 

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