Let me set the scene….Feet up on the couch, cozy blanket, a warm cup of tea in one hand and a petite vanilla bean scone in the other. Voilà! Instant bliss (good luck in stopping at just one.) Starbucks has nothing on these little drops of goodness. Enjoy!
Petite Vanilla Bean Scones
2 cups all purpose flour
1 ½ tsp baking powder
1/3 tsp salt
½ cup butter, room temperature
1/3 cup sugar
1 vanilla bean or 2 tsp vanilla extract
½ cup milk
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream butter and sugar until light. Cut vanilla bean in half lengthwise and scrape seeds out with a sharp knife. Add to butter mixture and beat to incorporate. Mix in half of the flour mixture, followed by the milk. Stir in remaining flour mixture until dough comes together into a firm, slightly sticky mass.
Divide dough into 5 equal pieces and roll into balls. Place on a lightly floured surface and flatten each ball to about ½ inch thick. After all balls have been flattened, cut each into quarters and arrange on prepared baking sheet.
Bake for 11-15 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
Makes 20 small scones
Vanilla Bean Glaze
2 cups confectioners’ sugar
4 tbsp milk
2 tsp vanilla extract
small amount of vanilla bean (scraps from scones)
In a large bowl, beat together all glaze ingredients, adding in any leftover vanilla bean seeds (scrape the pod a second time) from the scone recipe. Mix until glaze is very smooth and has a pourable consistency. Add a few extra tablespoons of confectioners’ sugar if it is too thin, and an extra tablespoon of milk if it is too thick. Dip one side of each cooled scone into the glaze.
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