Who enjoys Scones?
I put my roommates into tears with this delightful Vanilla Bean scone recipe. Of course, I added a really flavorful port glaze to it, that I will share with you all as well.
This recipe is perfect for those who don’t like their pastries to be very sweet. In fact, this recipe is more fluffy and accentuates the butter flavor as much as the of vanilla bean.
Essential kitchen tools used:
- Food Processor – really helps incorporate the butter. You can probably get away with using a blender, but this recipe was tested with a food processor. If anyone tests this with a blender, leave a comment to share how it works!
- 8″ Cake pan – this helps shape the scones before cutting.
- Cheese Grater – similar to biscuit recipes, this recipe calls for cold butter to be cut into small pieces. I have found that the best way to achieve small even pieces of butter is by grating it with a cheese grater.
So if you are looking for a refreshing, light, fluffy, homemade scone, and better than a store bought scone, let’s jump into the recipe!
Ingredients:
- 2 cups all-purpose Flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 2 tsp salt
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 6 tbsp cold unsalted butter (grated)
- 1 cup + 1 tsp heavy whipping cream
- 1 large egg
Procedure:
- Preheat the oven to 425°F.
- Spray an 8-inch round cake pan with spray and flour the pan.
- In the food processor bowl, add flour, sugar, baking powder, salt, and vanilla bean seeds. Pulse until combined.
- Add the cold butter and pulse until the mixture is crumbly.
- Transfer dough to a large bowl, fold in 1 cup of cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together.
- Press dough into prepared cake pan. Using a sharp knife, cut into 8 wedges. Transfer wedges to a prepared baking sheet.
- In a small bowl, whisk together the egg and remaining 1 tsp cream. Brush tops of scones with the egg wash, and bake until golden brown, 12-15 minutes.
- After letting them cool for awhile, these scones are ready to eat! Before I started working on the scones, I put together a port sauce and let it simmer/reduce the entire time I worked on the scones. The sauce was so rich with delicious citrus and grape flavors, the light fluffy vanilla scone was the perfect complement for the sauce. Plus I also topped it with some port poached pears and a scoop of vanilla ice cream. YUM!
