tasty tuesday: {inspired by starbucks} petite vanilla bean scones
So we may have mentioned our love for Starbucks on here once or twice... possibly more.
And while we do enjoy a sugary caffeinated beverage from Starbucks every once in a while, they do have other fun little treats that are interesting! That being said, I don't think I have ever actually tried one of their petite vanilla bean scones, but they always look so adorable, staring up at me, just begging to be bought and consumed.
So maybe I am not an expert on Starbucks' food, but that won't stop me from being inspired by them!
photos by Kelsey!
Petite Vanilla Bean Scones
by: Jordyn
Ingredients:
Scones
1/2 cup sour milk
1/2 tsp baking soda
1 vanilla bean
1/2 egg (or one small egg)
2 cups flour
1/2 cup white sugar
1 tsp baking powder
1/8 tsp cream of tartar
1/2 tsp salt
1/2 cup chilled butter
Glaze
2 cups icing sugar
1/4 cup cream or milk
1 vanilla bean
Scones
1/2 cup sour milk
1/2 tsp baking soda
1 vanilla bean
1/2 egg (or one small egg)
2 cups flour
1/2 cup white sugar
1 tsp baking powder
1/8 tsp cream of tartar
1/2 tsp salt
1/2 cup chilled butter
Glaze
2 cups icing sugar
1/4 cup cream or milk
1 vanilla bean
Directions:
1) Preheat oven to 350 F.
2) In a medium sized bowl mix together your sour milk (I used 1/2 cup of milk with about a 2 teaspoons of vinegar), baking soda, the paste from one vanilla bean (see instructions below on how to remove the paste/seeds), and the egg. (I beat an egg in a bowl, and measured half of it out, it was just under a quarter of a cup, though if you have small eggs I am sure it would be fine.) Let this mixture sit while you combine dry ingredients separately.
3) In a large bowl mix together the flour, white sugar, baking powder, cream of tartar and salt.
4) With a pastry blender cut in the chilled butter. If you do not have a pastry blender, cut it into pieces with a knife before you add it, and then blend it with a fork.
5) Now stir in the wet ingredients, careful not to over mix. I usually end up with a mixture that resembles large crumbs and is a bit floury - rather than dough. (see photos below)
6) Don't worry if it is a bit of a mess, dump it onto a lightly floured surface, and gently press it together until it sticks together. (think biscuits or pie dough - you are NOT kneading bread!)
7) Once it sticks together in a decent ball, cut it into 4 sections.
8) Gently flatten out each section into a circle, and cut into 6 triangles.
9) Transfer these triangles onto a baking sheet, and bake for 10 minutes, or until golden brown on the bottom.
10) While the scones are baking, mix together the vanilla glaze.
10) Remove from pan while still hot, and spoon over glaze. It should run nicely down the sides, and then harden.
2) In a medium sized bowl mix together your sour milk (I used 1/2 cup of milk with about a 2 teaspoons of vinegar), baking soda, the paste from one vanilla bean (see instructions below on how to remove the paste/seeds), and the egg. (I beat an egg in a bowl, and measured half of it out, it was just under a quarter of a cup, though if you have small eggs I am sure it would be fine.) Let this mixture sit while you combine dry ingredients separately.
3) In a large bowl mix together the flour, white sugar, baking powder, cream of tartar and salt.
4) With a pastry blender cut in the chilled butter. If you do not have a pastry blender, cut it into pieces with a knife before you add it, and then blend it with a fork.
5) Now stir in the wet ingredients, careful not to over mix. I usually end up with a mixture that resembles large crumbs and is a bit floury - rather than dough. (see photos below)
6) Don't worry if it is a bit of a mess, dump it onto a lightly floured surface, and gently press it together until it sticks together. (think biscuits or pie dough - you are NOT kneading bread!)
7) Once it sticks together in a decent ball, cut it into 4 sections.
8) Gently flatten out each section into a circle, and cut into 6 triangles.
9) Transfer these triangles onto a baking sheet, and bake for 10 minutes, or until golden brown on the bottom.
10) While the scones are baking, mix together the vanilla glaze.
10) Remove from pan while still hot, and spoon over glaze. It should run nicely down the sides, and then harden.
To extract the seeds from the vanilla bean:
1) Cut off the tips - I find this makes them a little bit easier to separate.
2) Run your knife down the middle of the bean. Be careful to only cut through one layer. If you split your bean into two pieces, it will just take a bit longer remove the seeds.
3) Once you have split the bean, pull it apart, doing your best to make it flat.
4) Take a spoon or a knife, and run it down the inside of the bean, where the seeds are. They should easily scrape off onto your utensil.
Check out these handy photos!
Now this recipe will work with good ol' vanilla extract, but let's be honest, that's a little boring. Using a real vanilla bean will give your scones a true vanilla flavour, and provide them with vanilla beans' signature adorable little black specks.
Here is a step by step photo guide to mixing up the scones!!
Most of these little guys were iced with the vanilla glaze, but I did add about 2 tablespoons of seedless raspberry puree to about half a cup of icing, and got a beautiful raspberry vanilla glaze.
It was bright pink, and tasted so much like raspberries! I was very impressed at the flavour.
These were super tasty! Both my mother and I thought they almost tasted like a sugar cookie. They would be perfect paired with a vanilla latte, or caramel macchiato!
Just a warning, if you post about these on your Facebook wall, you may have hungry friends just "pop" in for a visit. Though I am sure they are welcome to stay, and will provide amazing company while helping you eat your eggplant cannelloni and polishing off a few scones.
Just a guess.
p.s. ♥ jordyn & kelsey