Hey everyone! Today I’m taking a very well-known treat and making it at home. I’m sure with the whole Starbucks boom the past few years everyone knows about their infamous vanilla bean scones and I’m also sure you all know how much they cost too! So I decided to make it at home and it came out even better. I’ve come to the conclusion that when you make things at home somehow they taste better. I remember when I was a kid whenever we would go out to eat my mother would never be 100% satisfied with the meal, she always felt it would taste better if she made it, as a kid you’re just happy to be eating out so you don’t understand it but as an adult I do the exact same thing and it’s completely true, because no one knows your taste buds like you do.
Behind the Scenes (BTS): everyone in my apartment loves scones, I usually have a chocolate element in them because the real scones lover, Sexi Lexi, is also a serious chocolate lover, but this time I wanted to take it away from the chocolate and make a simple scone and when you try to make things simple it tends to be the hardest. Using one flavor and not making it too overpowering or too underwhelming can be tedious and stressful but in this case it wasn’t so much. Vanilla is a very unique taste and if you buy the right vanilla it naturally has a strong unique flavor to it, so while you may need more than if it was just a little seasoning to a regular recipe you don’t need too much because the flavor is natural and already potent.
Adjustments: there were no real adjustments necessary, usually when I make scones there’s a wet addition to it so there’s no need for an adjustment, since I was only added vanilla paste the dough was a bit crumbly so I added an extra teaspoon of half and half and it was perfectly fine……but let’s talk about the texture of scones for a minute, traditionally they should be on the crumbly side, but I don’t like that, I like my scones to be hearty yes but also moist enough to where I shouldn’t be running to the brita jug in my fridge, so while some scone recipes do have a more crumbly texture mine’s don’t.
I also want to talk about how un-vanilla vanilla is, when you buy it from a supermarket and it’s titled “Imitation Vanilla Extract” don’t buy it or don’t make this recipe, it will taste like medicine (with the amount necessary), have too much water (because unlike a paste the extract is basically all liquid) and it won’t have the right strong and complex but simple flavor for the scone. I suggest the splurge of vanilla paste and it’s really not that much of a splurge, the paste I use is from Michelle’s the arts and crafts store and it’s under 5USD and last a fairly long amount of time. Trust me once you got paste you’ll realize the imitation extract is a waste. Gosh I crack myself up!
Alterations: NO ALTERATIONS NECESSARY
Helpful Hints & Suggestions: when it comes to making a good scone you want all your ingredients cold, from the milk to the butter to the egg and if you’re really dedicated the flour and sugar as well. Butter actually has some water in it from the washing process when making it, you’d have to wash it when you make it at home as well so it’s not solely a factory thing; butter is made from whipping heavy cream past the the whipped cream stage to when the fat and the water seperate, to make sure you get all the “whey like liquids” out of he butter you must wash it and not all the water is removed so voila now you know; and when you use cold butter the water doesn’t saturate the rest of the ingredients, it also helps in the baking process because we bake at a relatively high temperature and when water gets a sudden burst of heat it turns into steam which helps lighten up the scones, helps it rise, and helps it not to become too wet, heavy and damp.
You should also try grating your butter over your dry ingredients, a regular cheese grater will do. It creates smaller shreds of butter, helps you mix it easier, and lightens up the butter even more so that you really have a light and airy scone. I love this method.
In terms of the glaze, pour the half and half slowly, while it has taken 2 tablespoons exactly every time I’ve done it, some circumstances might be different and you don’t want to risk having too wet of a glaze. You also want to mix slowly and thoroughly, just to make sure your consistency is on point and to avoid having powdered sugar fly all over the place.
Ta-Ta-For-Now: Well that’s all over here, if you have any additional question ask in the comments section and I’ll answer as swiftly and accurately as I can. I hope you all adore this recipe! Enjoy!
Vanilla Bean Scones
2 c. (240 grams) Flour
3 tbsp. (45 grams) Sugar
2 1/4 tsp. (9 grams) Baking Powder
1/2 tsp. (4 grams) Salt
1/4 c. (60 grams) Butter
1 egg (50 grams)
1/3 c. + 1 tsp. (95 grams) Cold Half and Half
1 tbsp. (14 grams) Vanilla Bean Paste
1 c. (160 grams) confectioner (powdered) sugar (sifted twice)
1 tbsp. (15 grams) butter
2 tbsp. (28 grams) half and half
2 tsp. (14 grams) vanilla bean paste
- Preheat your oven to 375F/190C. Combine your dry ingredients (flour, sugar, baking powder and salt) sift and stir until completely incorporated. In another bowl or small cup add your half and half, egg, and vanilla bean paste. Add your cubed butter to your flour and begin to mush it together with your fingers until the butter is the size of small peas, add your wet mixture and stir with your hands until fully incorporated; roll out into desired shape, place them on your sheet tray and with a pastry brush lightly brush your scones with more half and half before putting it in the oven for 20 minutes. Check after 15.
Downloadable Recipe: Vanilla Bean Scones