I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do. I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.
I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!
- 2 cups flour
- 1 Tablespoon baking powder
- 2¼ cups powdered sugar
- 3 ounces of unsalted butter (cold and cut into chunks)
- 1 egg
- 1 cup milk
- 2 whole vanilla beans
- Split both vanilla beans in half length wise
- In a small sauce pan bring the milk and vanilla beans to a simmer
- Once the milk has simmered transfer to another container and cool completely
- In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
- Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
- Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
- Slowly add the milk into the dry mixture.
- Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
- Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
- While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
- Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.