Best 3 Vanilla Bean Scones Recipes

SCONES (BISCUITS IN USA) WITH VANILLA BEAN AND MANGO JAM

Steps:

• Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling).
• For scones - preheat oven to 230C fan forced.
• Line a baking tray with baking paper.
• Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together.
• Knead lightly on floured surface until dough comes together and is smooth.
• Gently press out to a 3cm thick round.
• Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier).
• Bake 10 to 12 minutes or until golden and cooked through.
• Serve hot with butter and jam.

THE BEST VANILLA BEAN SCONES EVER.

Steps:

• 1. Split the vanilla bean lengthwise and scrape out the caviar and mix into heavy cream. Drop in scraped vanilla bean too, for extra flavor. Refrigerate for 20 minutes. While waiting, preheat oven to 350 degrees and line two cookie sheets with parchment paper or non-stick baking mats (silpats).
• 2. In a food processor, pre-mix the flour, sugar, and baking powder. Add cold butter and continue to pulse until the mixture resembles course crumbs. Remove the vanilla bean and mix the egg into the cream and add into flour/butter mixture while pulsing. Mix just until the dough comes together to form a ball. You can add an additional tablespoon or two of heavy cream if the mixture is too crumbly.
• 3. Transfer the dough to a lightly floured bench and shape and flatten into a rectangle about 3/4 to 1 inch thick using flour-dusted hands. Cut the dough into 12 even rectangular bars. Then cut each bar diagonally, forming 2 triangles. You can use a rolling pin if you prefer.
• 4. Place the scones on the baking sheets 2 inches apart and bake for 18 - 20 minutes or until light golden brown. Allow to cool in the pan for 15 minutes while you prepare the glaze.
• 5. GLAZE: Scrape out the vanilla bean caviar and mix with sifted confectioners sugar, salt and milk in a deep bowl. You can add milk or more confectioners sugar for desired consistency. Dip entire scone and allow to set on a cooling rack or parchment paper.
• 6. Store in an airtight container. Scones will be good for a few days...that is if they make it that long. Enjoy! *Premium Bourbon (aka Madagascar) Vanilla Beans can be found at your local grocery store or online. I purchase mine at Amazon at a fraction of the cost. **Don't throw away freshly scraped beans. Put it in a sealed jar with granulated sugar and allow to sit for a week or two. You'll have amazing vanilla sugar to use for your coffee and tea...or other baking needs.

VANILLA BEAN SCONES RECIPE - (4.5/5)

Steps:

• *NOTE: Self rising flour can be made by substituting 1 cup of all purpose flour minus 2 teaspoons, with the addition of 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to make the full cup. NOTE: For tender scones, you don't want to overwork the dough and you'll want to keep your ingredients as cold as possible. Chunks of butter, chilled in the dough, will create steam -- and that means tender dough. I like to use frozen butter, and then grate it-- which is much less work than using a pastry cutter or your fingers. Plus, it keeps the butter nice and cold. Preheat the oven to 400°F. Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor. In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients. Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don't worry if you see bits of dried flour. Pat the dough into a circle, about 3/4 inch thick-- or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares. Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet. Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch. Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown. Allow to cool to warm and serve with butter and jam, or clotted cream. NOTE: Unbaked scones can be wrapped, individually, with plastic wrap. They can be baked frozen for convenience, but it might up to an additional five minutes for them to bake to a light golden brown.