|The (alleged) best vanilla|
|Top of the morning, to you!|
|Cue choir of angels, here|
Adapted from The Pioneer Woman
These were supposed to be mini scones. I laughed at the idea of them quaking before my magnificent, titanic scones, but I think the result may be a bit more than a single person can safely tackle on a plate. You may want to slice each triangle in half one more time before baking for smaller scones, or just find someone to share with. Pair these with strong tea, lots of coffee, or freshly squeezed orange juice.
3/4 c heavy cream
2 vanilla beans
3 c cake flour, plus more for dusting
2/3 c granulated sugar
5 tsp baking powder
1/2 tsp salt
2 sticks (1/2 pound) butter, chilled and diced
1 large egg
For the vanilla cream icing:
1 vanilla bean
1/4 c heavy cream, plus more if needed
2 1/2 c powdered sugar, sifted, plus more if needed
Pinch of salt
Preheat the oven to 350 F.
Measure out the heavy cream, then split the first two vanilla beans in half lengthwise and scrape the seeds into the cream. Stir to mix and allow to rest for 15 minutes.
|Everything's better with butter|
|Cloudy with a chance of scones|
Turn the dough onto a floured surface and firmly press it together until it forms a rough rectangle. The dough will be very crumbly and sticky (cold, dry, lightly floured hands help with this).
Use a rolling pin to smooth into a rectangle about 12x7 inches and roughly 1/2 inch thick. Use your hands to help with the forming if necessary.
|Honestly, I think the hand-packing is easier|
|Ready for lift-off|
Mix the powdered sugar and salt with the vanilla cream, adding more powdered sugar or cream if necessary to get the right consistency. Stir or whisk until completely smooth.
Use an icing spatula to spread a thin layer on top of each scone--go sparingly, this icing is extremely sweet--and serve immediately. Leftover scones will keep chilled for several days. Makes 12 large or 24 small scones.