Vanilla Bean Scones
adapted from It's Baked In
It
was the yogurt in place of heavy cream that drew me to this recipe and
eased my guilt at reaching for seconds. Replacing a bit of the A/P
flour with my favorite, slightly sweet spelt flour eased my guilt just a
little more. Jennifer's use of Vanilla Beans in addition to Vanilla
Extract made these scones even more tempting and with beans left over
form our Vanilla Extract Project, these scones hit the spot.
1 1/2 cups A/P Flour
1/2 cup spelt flour (may substitute all-purpose)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs unsalted butter, chilled and cut into small chunks
1/2 cup nonfat plain greek yogurt
1 egg, lightly beaten
1 vanilla bean
1/2 tsp vanilla extract
Vanilla Bean Glaze
3/4 cup powdered sugar
1/4 tsp vanilla extract (generous)
1/2 vanilla bean, seeds scraped
1-2 Tbs milk
Preheat oven to 400ºF.
Place
the yogurt and egg into a small bowl. Split your vanilla bean and
scrape the seeds into the yogurt/egg mixture. Whisk to combine, set
aside.
Place
flours, baking powder, baking soda and salt into the bowl of a food
processor and pulse a time or two to blend. Add the chopped butter
chunks and process approximately 10-15 times, or until the flour
resembles a coarse meal.
Pour
the flour into a large bowl and add the yogurt mixture. Stir with a
wooden spoon just until incorporated (using a light hand, over mixed
scones will become tough), dump the dough onto a lightly floured surface
and pat to 3/4 of an inch thickness into your desired shape. We pat
ours into a rectangle, and cut the scones into squares.
Place
the cut scones onto a cookie sheet lined with parchment paper or a
silicone mat at least 1 inch apart. Bake until very lightly browned,
about 9-12 minutes.
Place baked scones onto a cooling rack and cool completely.
While
scones are cooling, prepare your glaze. Place the powdered sugar,
vanilla extract and the seeds from 1/2 of a vanilla bean into the bowl.
Whisk to combine. Add 1 Tbs of the milk and whisk. Add the remaining
milk about a teaspoon at a time until you have reached your desired
consistency.
Dip the tops of your scones into the glaze and replace onto the cooling rack until the glaze has set.
Liv Life Note: Note that scones are usually best the day they are made, these however were a nice breakfast treat the morning after.
