I love how simple, yet elegant these scones are. They’re light and flaky, like biting into a puffy, vanilla cloud. Don’t mistake vanilla for boring and bland. With so many layers of vanilla flavor, that would be impossible. This scone is also adaptable for different vanilla-infused flavors. I’ve already adapted the recipe to make a vanilla orange scone, (coming soon.) Kids seem to love them, too. They were the favorite when we had friends over for brunch. Rachael and her friends loved them.
For the scones:
2 cups all-purpose flour
6 tbsp. vanilla sugar
1 tbsp. baking powder
½ tsp. coarse salt
8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
1/3 cup milk
1 tbsp. vanilla extract
½ cup low fat plain greek yogurt
For the glaze:
1 cup confectioners’ sugar
1 vanilla bean, split lengthwise
4-5 tsp. milk
You will need to make the vanilla sugar several hours to two days in advance. The longer the vanilla mingles with the sugar, the more vanilla flavor will be imparted to the sugar.
Split open and scrape the seeds out of one vanilla bean pod.
Measure 1 cup of sugar. Add the vanilla bean and stir and massage the seeds into the sugar. Add and cover the vanilla bean pod to the sugar. Seal the sugar mixture in an air-tight container for several hours to two days.
Preheat the oven to 400˚ F. In a medium bowl, combine the flour, vanilla sugar, baking powder and salt. Whisk to blend. Add in the butter pieces and toss lightly to combine. Using a pastry blender or two knives, cut the butter into the dry ingredients until the largest butter pieces are the size of peas and the mixture resembles coarse meal. Add the milk, vanilla and yogurt to the bowl. Mix together lightly with a spatula or fork until a sticky dough comes together. Very gently and briefly, knead lightly with your hands to incorporate the remaining loose flour.
Turn the dough out onto a lightly floured surface. Pat the dough out to approximately a 7-8 inch square. Fold into thirds like a business letter. Pat the dough out into a 5 x 10-inch rectangle. With a lightly floured large knife or a sharp bench scraper, slice the rectangle in half lengthwise. Then cut each half into 5 equal rectangles to make 10 scones total.
Transfer the scones to a baking sheet lined with a silicone baking mat or parchment paper. Bake, rotating halfway through the baking time, until golden on top and just set, about 12-14 minutes total. Transfer to a wire rack to cool slightly.
While the scones are still warm, make the glaze. Combine the confectioners’ sugar and the seeds scraped from the vanilla bean in a small bowl. Whisk in the milk a teaspoon at a time until you have a glaze that is slightly thick but pourable. If you accidentally add too much milk, stir in some powdered sugar until you achieve the correct thickness. Drizzle the glaze over the warm scones. Do not add the glaze to the scones right after they come out of the oven. The scones will be too warm to allow the glaze to set. Let set a few minutes before serving.
Recipe from Annie’s Eats