So last night was a catch up (not to be confused with ketchup) night. I did loads and loads of laundry and dishes. Ho hum nothing too exciting to write about. Sometime during the evening Poppi decided he had been neglected long enough and climbed right up on my stack on laundry to get my full attention. Spoiled, anyone?
Can you find him?
While I was doing laundry I decided to whip up a batch of scones for work this week. I based my scones loosely on the recipe from thepioneerwoman.com for Petite Vanilla Bean Scones ; except of course, mine were nothing like hers because I wanted chocolate chip scones with coffee almond glaze. Regardless they were delicious but of course I lost my head in all the laundry and forgot to take a picture.
Just drool over Ree Drummond’s picture and go make your own scones.
Recipe from thepioneerwoman.com
Petite Vanilla Bean Scones
Prep Time: 20 Minutes | Cook Time: 20 Minutes | Servings: 12
- 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
- 5 cups Powdered Sugar, Sifted
- 1/2 cup Whole Milk, More If Needed For Thinning
- 1 whole Vanilla Bean
- Dash Of Salt
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.
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.