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Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn’t bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman’s grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I’ve made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.
Woodman’s $2.19 each
Costco $11.99 for 10

The first time I made these scones I followed Ree’s recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don’t make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don’t work out but this time they did and the scones were just as good as the originals.  For whatever reason I don’t enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • 1 cup Heavy Cream
  • 2 whole Vanilla Beans

  • Glaze Ingredients:

  • 3 cups Powdered Sugar, Sifted
  • 1/4 cup 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. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.
In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.
Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.
Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 
Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 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 milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You’ll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  
One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won’t stick together.  ENJOY!

Makes 24 scones

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