Vanilla Bean Scones
This is a variation of the simple scone recipe that I recently shared.
I wanted to make scones one weekend morning I wondered how I could make everyone happy since not everyone has the same likes, so I came up with these…
(Vanilla bean scones with a simple vanilla icing)
I used the same simple base that I used in my other scones with a few small changes.
- 400g flour, plus more for handling the dough
- 3 tsp baking powder
- 5 tbsp sugar
- 1 tsp salt
- 1/2 cup cold or frozen butter
- 280g-300g milk (I used coconut almond milk)
- 1 Vanilla bean, split and scraped
For the Icing:
- 1/2 cup powdered sugar
- 1 tsp butter (room temp)
- 1 tsp pure vanilla (I make my own)
- Preheat oven to 425° F and line a baking tray with parchment paper.
With a food processor:
- First pulse the flour, baking powder, sugar (if using) and the salt a few times until well mixed.
- Cut the cold butter into small cubes and add them to the dry ingredients and pulse four or five times until the butter is mixed in and the largest pieces you can see resemble small peas.
- Mix the scraped seeds of the vanilla bean into the milk and stir so that it there are no clumps of vanilla and then slowly add the cold milk to the dry/butter mixture and pulse again just until the dough comes together. There should be no longer spots of flour and the dough should not be too wet.
- In a large bowl, mix the flour, baking powder, sugar (if using) and the salt.
- Get your cheese grater out and grate the butter into the flour and just mix. You could also go the longer way and cut the cold butter into small cubes use a pastry cutter or two forks as you would with pie dough. The important thing is to not handle the dough too much and to not smoosh the butter into the flour too much.
- Mix the scraped seeds of the vanilla bean into the milk and stir so that it there are no clumps of vanilla, Add the milk and stir in quickly just until the dough comes together and doesn’t show big spots of dry flour anymore.
Dump onto a well floured surface, sprinkle with flour and knead just 2-3 times if needed. If the dough looks good already, just pat it out on the floured surface. Over-kneading the dough will make the texture tough and they will not rise right, so you want to be very gentle with the dough!
When you pat the dough out you want it to be about 3cm thick (about an inch) and then using a round cookie/biscuit cutter, or a glass or any other round object, cut out the scones. Make sure you don’t twist your cutter but use a simple up/down motion. Twisting the cutter will fuse the sides a bit and they may not rise.
Place the scones on a cookie sheet lined with parchment paper and place in the preheated oven. Bake for 13-15 min until the are golden in colour. Let them cool a bit.
While the Scones are baking, you can make the Icing.
Place the powdered sugar in a bowl and add the tsp of butter and mix the butter in with a fork until there are no clumps of butter left, add the tsp of vanilla and mix well. Slowly add the milk about 1/2 tsp at a time and mix until smooth. I don’t give a quantity of milk because it depends on how thin you want it but however you want it takes a very small amount of milk.
Spoon the icing over the scones and serve.