Sunday, April 18, 2010

GPAC Vanilla bean scones/Strawberry Shortcakes

These scones are light and tender. So very good. I made them with Love Abounds Vanilla bean Specialty Sugar. I didn't use a biscuit cutter to make these into rounds. I shaped them by hand. Make sure your ingredients are cold- especially the butter, cream and eggs. I used them for strawberry shortcakes with Devon cream. I whipped the cream with Vanilla bean Specialty Sugar also.
More scone recipes
Vanilla bean Scones
Scheduled to be blogged-
Orange Caramel Scones
Cinnamon Chip Scones

Vanilla bean scones (makes 16-18 scones)

4 cups flour
1/2 cup Vanilla bean Specialty Sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup cold unsalted butter cut into small pieces
2 large eggs
2 teaspoons vanilla or vanilla bean paste
1/2 cup cold whipping cream

Preheat the oven to 375 degrees.

Mix the dry ingredients together, I just gave it a quick pulse in my food processor.
Add the cold butter. Pulse it quickly so the heat from the processor doesn't warm the butter. You want it to be a coarse crumb mixture. You can use two dinner knives or a pastry cutter to cut the butter in also. (You can also grate the butter like I do HERE.)
In a bowl lightly beat the eggs and vanilla. 
Add the cream to the egg mixture and combine.

 Pour all the wet ingredients into the flour mixture, lightly mix by hand, to combine.Transfer the dough onto a lightly floured surface and bring it together, don't knead this. You don't need to work the dough you want it to be light and the gluten in the flour doesn't need to develop.
 Pat the dough into a 10 inch circle. Cut with biscuit cutters- I don't have biscuit cutters, 
so I sliced them into squares and shaped them. Brush with cream and sprinkle with more Vanilla bean sugar.
 Bake for 14-18 minutes until lightly browned you can test then with a toothpick like you would cake also. I baked these on a stone, but a parchment lined cookie sheet is fine. Because of the preheated stone it took about 14 minutes for these to bake, it will be longer of a parchment lined sheet that doesn't preheat with the oven.
YUMMY and flaky.
For the Strawberry shortcakes I put a little Devon cream on a cooled split scone, topped with sugared berries and whipped cream.
These scones freeze well but they are so easy to make I think whipping up a fresh batch is so much better. (This recipe can be halved.)


Vanilla bean scones (makes 16-18 scones)

4 cups flour
1/2 cup Vanilla bean Specialty Sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup cold unsalted butter cut into small pieces
2 large eggs
2 teaspoons vanilla or vanilla bean paste
1/2 cup cold whipping cream

  1. Preheat the oven to 375 degrees.
  2. Mix the dry ingredients together, I just gave it a quick pulse in my food processor.
  3. Add the cold butter. Pulse it quickly so the heat from the processor doesn't warm the butter. You want it to be a coarse crumb mixture. You can use two dinner knives or a pastry cutter to cut the butter in also. (You can also grate the butter like I do HERE.)
  4. In a bowl lightly beat the eggs and vanilla. Add the cream to the egg mixture and combine.
  5.  Pour all the wet ingredients into the flour mixture, lightly mix by hand, to combine.Transfer the dough onto a lightly floured surface and bring it together, don't knead this. You don't need to work the dough you want it to be light and the gluten in the flour doesn't need to develop.
  6.  Pat the dough into a 10 inch circle. Cut with biscuit cutters- I don't have biscuit cutters, so I sliced them into squares and shaped them. Brush with cream and sprinkle with more Vanilla bean sugar. 
  7.  Bake for 14-18 minutes until lightly browned you can test then with a toothpick like you would cake also. I baked these on a stone, but a parchment lined cookie sheet is fine. Because of the preheated stone it took about 14 minutes for these to bake, it will be longer of a parchment lined sheet that doesn't preheat with the oven. (I much prefer baking these on a regular baking sheet)
  8. YUMMY and flaky.
  9. For the Strawberry shortcakes I put a little Devon cream on a cooled split scone, topped with sugared berries and whipped cream.
  10. These scones freeze well but they are so easy to make I think whipping up a fresh batch is so much better. (This recipe can be halved.)
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