Tuesday, March 13, 2012

Vanilla Scones + Strawberries= Yumminess!

Every recipe I have ever tried from Pioneer Woman is delicious, and her "Petite Vanilla Bean Scones" are no exception.

We are invited to a friend's house for dinner tonight and I wanted to bring a "fresh" dessert.  I also found a big batch of ripe strawberries at the store yesterday, so I thought I would just switch up her recipe a tiny bit...

*make the scones circle shaped instead of triangles
*cut up some strawberries to put on top
*and then drizzle with the vanilla glaze!

Pure yumminess!  We sampled some last night, and it is like a scone-ish version of strawberry shortcake :)

Here is her recipe::


  • 3 cups All-purpose Flour
  • ⅔ cups Sugar
  • 5 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • ¾ cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • 3 cups Powdered Sugar, Sifted
  • ½ cups Whole Milk
  • 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. Stir caviar into cream. Set aside for 15 minutes.
Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 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. *(if making small circles- only bake for about 10 minutes)*


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 powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.


leslie.kidd said...

This looks soooo good! Wow!

Shannon said...

I've been doing a little more baking lately, and Jason said that I was turning into you :) Not even close, but it made me smile. Miss you!

Shannon said...

PS Those look insanely good!!!