Vanilla Bean Scones
Sweet vanilla beans elevate this scone.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 3 cups flour
- 2/3 cups sugar
- 5 tsps baking powder
- 1/4 tsp salt
- 2 sticks (1/2 pound) unsalted butter, chilled
- 1 whole large egg
- 3/4 cups heavy cream
- 2 tbsp vanilla bean paste
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter (or two knives) to cut the butter into the dry ingredients until the mixture resembles crumbs.
Mix vanilla bean paste with egg.
Combine the egg mixture with flour mixture; stirring gently with a fork until it just comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle (Mixture will be pretty crumbly.)
Roll the dough into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
Trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/ rectangles.
Cut each square/ rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden.
Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
Calories: 489kcal | Carbohydrates: 75g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 149mg | Potassium: 492mg | Fiber: 1g | Sugar: 25g | Vitamin A: 490IU | Vitamin C: 0.2mg | Calcium: 180mg | Iron: 3.5mg