My daughter loves the Petite Vanilla Scones at Starbucks, but I hate paying $1.75 for 3 tiny bits of pastry when I know we could make them at home that taste much better for less moola.
A Google search brought me to the Pioneer Woman website - while I'm not a big fan, I decided to give them a whirl. They are outstanding!
The first go round we made half a batch, and have since made them twice more - once as written, the second time splitting the recipe to make half vanilla and half blueberry lemon with a lemon glaze.
The base recipe without the glaze can be used with any other additional add-ins you like. Our next batch with be half chocolate chip and half cherry lemon.
Notes:
Scones : The vanilla version freezes well, I have not tried freezing any with fruit yet. These hold up well for making in advance.
I've made them with half and half in place of the heavy cream, either way works well. I use salted butter and skip the added salt. I used vanilla extract in place of the beans in both the dough and glaze, simply because I'm impatient. smileys/smile.gif
Glaze: I made this by eye - not 5 cups of ps, closer to 3, with enough milk to thin, I skipped the salt. If you glaze the entire scone it is super sweet, along the lines of a glazed donut.
Ingredients:
SCONES
3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons Baking Powder
1/4 teaspoons 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
GLAZE
5 cups Powdered Sugar, Sifted
1/2 cups Whole Milk, more if needed for thinning
1 whole Vanilla Bean
Dash Of Salt
Preparation Instructions:
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.
VANILLA GLAZE
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.
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
http://tastykitchen.com/recipes/breads/petite-vanilla-bean-scones/?print=1/#sizeFP
A Google search brought me to the Pioneer Woman website - while I'm not a big fan, I decided to give them a whirl. They are outstanding!
The first go round we made half a batch, and have since made them twice more - once as written, the second time splitting the recipe to make half vanilla and half blueberry lemon with a lemon glaze.
The base recipe without the glaze can be used with any other additional add-ins you like. Our next batch with be half chocolate chip and half cherry lemon.
Notes:
Scones : The vanilla version freezes well, I have not tried freezing any with fruit yet. These hold up well for making in advance.
I've made them with half and half in place of the heavy cream, either way works well. I use salted butter and skip the added salt. I used vanilla extract in place of the beans in both the dough and glaze, simply because I'm impatient. smileys/smile.gif
Glaze: I made this by eye - not 5 cups of ps, closer to 3, with enough milk to thin, I skipped the salt. If you glaze the entire scone it is super sweet, along the lines of a glazed donut.
Ingredients:
SCONES
3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons Baking Powder
1/4 teaspoons 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
GLAZE
5 cups Powdered Sugar, Sifted
1/2 cups Whole Milk, more if needed for thinning
1 whole Vanilla Bean
Dash Of Salt
Preparation Instructions:
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.
VANILLA GLAZE
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.
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
http://tastykitchen.com/recipes/breads/petite-vanilla-bean-scones/?print=1/#sizeFP