These vanilla bean scones are light, fluffy, and melt in your mouth! The pure vanilla bean adds a great flavor, and the sugar topping adds a great crunch to the scones. If you're a scone lover like me, you'll love this scones and want to make them again and again.
Pull Together:
1 3/4 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter cut into pieces
1 large egg
1/2 teaspoon vanilla
1 vanilla bean seeds
4 to 6 tablespoons whipping cream
Additional 1 tablespoon whipping cream
Steps:
Heat the oven to 400°F. In a large bowl, stir the flour, sugar, baking powder, and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla, vanilla bean seeds, and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.
Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.
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