Try this Mini Vanilla Bean Scones recipe, or contribute your own.
- Carbohydrate 34.2083093148037 g
- Cholesterol 27.6989583481736 mg
- Fat 9.89489611687643 g
- Fiber 0.000368055555555556 g
- Protein 1.27872708321212 g
- Saturated Fat 6.23932303143288 g
- Serving Size 1 1 Serving (86g)
- Sodium 2355.26924279334 mg
- Sugar 34.2079412592481 g
- Trans Fat 0.651373028194003 g
- Calories 225 calories
Step-by-step
- Preheat oven to 425 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- In the bowl of a large food processor (or in a large bowl) add flour, sugar, baking powder, and salt, then pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
- In a separate bowl, whisk together half & half, egg, and vanilla bean seeds. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a floured surface then gently knead 4 or 5 times to bring the dough together. Roll dough into a rectangle about 1/2" thick then trim sides to make a rectangle.
- To make petite-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally. Transfer to prepared baking sheet then bake for 8-9 minutes, or until edges are just starting to turn golden brown.
- To make mini-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally. Cut each triangle in half to make 2 triangles. Transfer to prepared baking sheet then bake for 6-7 minutes, or until edges are just starting to turn golden brown.
- Remove scones to a cooling rack to cool completely. Meanwhile, in a large bowl, whisk together glaze ingredients. Dip cooled scones in glaze then place back onto cooling rack to harden completely.
Baking dry pastries usually stems from overworking the dough or allowing the butter to melt before the pan enters the oven. When cold cubes of fat soften into grease on the counter, the steam pockets required for a flaky crumb vanish completely, leaving dense, biscuit-like rounds behind. Keeping ingredients chilled ensures distinct fat layers melt during baking, creating internal flakiness.
Achieving structural integrity relies on the physical texture of the dry ingredients after blending; cut the butter until the mixture resembles coarse cornmeal rather than smooth paste. When evaluating doneness in an oven heated to 425 degrees Fahrenheit, watch for the edges to shift from pale dough to a pale golden rim after precisely six to seven minutes of baking. Visual cues replace thermometers here entirely.
Substitutions alter outcomes predictably. Heavy cream replaces half-and-half at a one-to-one ratio without modifying hydration levels, whereas standard milk requires reducing the liquid slightly to prevent spreading.
