Vanilla Bean Scones
These vanilla scones are perfect for breakfast, brunch or simply a snack. Serve alone or with a ‘spot of jam’.
- 3 cups unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/4 cup milk
- 1/4 cup half and half
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 2 tablespoons milk
- A little little bit of vanilla bean
- 2 teaspoons granulated sugar
Preparation time 30mins
Cooking time 95mins
Adapted from sugarcrafter.net
Preheat the oven to 425°F
In a large mixing bowl, mix together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients.
In another large bowl, whisk together the eggs, milk, half and half, vanilla extract, and vanilla bean.
Whisk the dry ingredients into the wet ingredients. Turn the dough out on to a floured surface and knead to combine.
Separate the dough into halves. Shape each half of the dough into a circle and then cut each half into four wedges. Pull the wedges apart just a bit and then brush with the milk and vanilla extract mixture. Sprinkle with the granulated sugar.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown.
When the scones are done, remove them to a wire rack to cool.