Wednesday, February 29, 2012

petite vanilla scones

i'm obsessed with those petite vanilla scones from starbucks.
something about them is just so adorable and so delicious.
and let's be honest, sometimes you want a treat...
 but you look in that case of ginormous unhealthy pastries and get a bit overwhelmed!

i seem to always be able to justify that little vanilla scone though :)


so, when i was invited to a lovely brunch this past weekend,
i figured it was the perfect opportunity to try to recreate these little gems in my own kitchen.
(thanks to the pioneer woman! seriously, she is the best!)

when a co-worker asked how these turned out on monday morning
i replied 'they were very good, they looked very homemade, but they were VERY good' :)

and that's the truth.

3 cups flour
2/3 cups sugar
5 teaspoons baking powder
1/4 teaspoon Salt
2 sticks unsalted butter, chilled
1 whole large egg
3/4 cups heavy cream
2 whole vanilla beans
3 cups powdered sugar, sifted

glaze ingredients
1/2 cup whole milk
1 whole vanilla bean
  dash of salt


1. preheat oven to 350 degrees.

2. 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.

3. sift together flour, 2/3 cup sugar, baking powder, and salt.
4. cut cold butter into pats, then use a pastry cutter to cut the butter into the flour.
keep going until mixture resembles crumbs.

5. mix vanilla cream with egg, then combine with flour mixture;
stir gently with a fork just until it comes together.

6. 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.

7. 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.

8. 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.

now for the glaze...

9. split one vanilla bean in half lengthwise and scrape out the caviar.
stir caviar into milk; allow to sit for awhile.

10. 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.

11. one at a time, carefully dunk each cooled scone in the glaze.
transfer to parchment paper or the cooling rack.
allow the glaze to set completely, about an hour.
scones will keep several days if glazed.


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