I recently found a new favorite cooking blog: The Pioneer Woman. I’m not 100% sure why I love it so much, whether its her cooking, her hilarious writing style, her charming and ‘awwwww’ worthy photos or just based on the pure fact that she is seriously living my dream life.
Let’s get to the scones. I was on a hunt for a nice breakfast scone that could be matched with some homemade blueberry infused butter and properly feed the lovable douche-bag (kk, fine, also impress) for his first visit to the new pad and these scones took the prize! So sit back, relax & enjoy the original recipe from The Pioneer Woman:
- 3 cups All-purpose Flour
- ⅔ cups Sugar
- 5 teaspoons Baking Powder
- ½ 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
Recipe for the glaze
- 3 cups Powdered Sugar, Sifted
- ½ cups Whole Milk
- 1 whole Vanilla Bean
- Dash Of Salt
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.
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.
These scones were a tasty & sweet breakfast treat! They are best served on a good nights sleep, accompanied with a cup of fresh french pressed coffee, morning sunshine & a good friend!
Scones & Sunshine,