Vanilla Bean Cream Scones with Vanilla Glaze

Vanilla Bean & Cream Glazed Scones

Sometimes you just wanna be a little plain, am I right? (Ergo- lazy). It’s a total vanilla kind of day. If attitude were a flavor, it would be vanilla. You don’t want to put makeup on, you want to live in your jammies or sweats all day (same thing-duh!) and not get dressed. Forget about engaging your brain. You just want to exist. The couch is seriously calling your name. Perhaps you even called in sick or you blew off your first hour of class or perhaps the whole shootin’ day for that matter. You are oh so ready to binge watch something good all day while you are lazy as a fat cat on your over stuffed couch. Think Garfield on a Monday.

Yep, you are in a vanilla state of mind boo. The signs are all there….you’ve been needing a serious mental health day. Trust me- I’ve been there. Don’t EVEN feel guilty. No! you NEED THIS!

Enter the vanilla bean scone, dripping with vanilla glaze and coffee in hand. This recipe is so easy, you don’t have to think too much about it. This is what you need babe. I suggest you make these ahead of time through the shape and cut stage and freeze them solid on a sheet pan. Then pop them in a freezer bag and bake off as many as you want for those moments when you are feeling like being a little vanilla.

Vanilla Bean Cream SconesVB SconeGlazed Vanilla Bean Cream Scones

 

Vanilla Bean Cream Scones

yield: 8 scones

2 Cups all purpose flour

1 Tbsp. baking powder

1/2 C sugar

1/2  tsp. kosher salt

5 Tbsp. cubed cold unsalted butter

1 Cup heavy cream

2 tsp. vanilla bean paste

Egg wash:

Whisk together one egg  and 1 tsp. heavy cream (or milk)

Vanilla Bean Glaze

1 Cup confectioners sugar

2 Tbsp.  milk

1/2 tsp. vanilla bean paste

 

In a food processor place, flour, sugar, baking powder, and salt and pulse to combine. Add cold cubed butter and pulse 4 times. Dump into a large bowl. Mix the heavy cream and vanilla bean paste together and pour in the bowl and mix gently with a rubber spatula until combined. Dump out onto a lightly  floured board and gently knead about 5 times- just long enough for dough to come together. Pat into a round circle 8 inches wide. Cut into 8 equal triangles. Place onto a parchment lined sheet pan at least 1  1/2 inches apart. Chill for 30 minutes (while you go be lazy for a while). Preheat the oven to 425° F. Make sure the oven rack is in the middle position. Brush each scone with egg wash  and bake for 15 minutes. Let scones rest for 10 minutes. Make vanilla glaze and drizzle each scone. I like to double drizzle because I’m kind of a slut when it comes to glaze, but if you want to, you can also totally cover them in glaze.

Note: If you are baking them from frozen state, don’t thaw but just bake them a little longer until golden brown.

 


Pumpkin & Spice Glazed Scones

 

pumpkin spice scone

Pumpkin season is here! Have you been to Trader Joe’s?!  If you have, then you know what I’m talking about- they take it to a whole other level,  it’s  a PUMPKINpalooza. Crazy. I left there in awe of all the pumpkin things they offer- it got me inspired to make a good pumpkin scone. It had to be moist, it had to have the right amount of spice, and it had to have a great glaze. I did three variations of the recipe before I came up with the right mixture of spice. FYI, pumpkin spice mix you buy in the store did not do it. Trust me on this. Pumpkin needs a lot of spice in order to let it sing. See below also for my tips on getting moist, tall scones.

Don’t you just love Fall? A good cup of hot cider, a great scone, the Sunday paper. What more does a girl need?

PumpkinSpiceGlazedScone

pumpkin spice scones with classic glaze and spiced glaze

 

pumpkin spice scone with classic and spiced glazed

Pumpkin Spice Glazed Scones

yield: 8 scones

2 Cups All Purpose Flour

1/2 Cup sugar

1 Tbsp. Baking Powder

1/2 tsp. salt

1  1/4 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. mace (seek this out- it makes all the difference!)

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1 stick (1/2 C) cold cubed unsalted butter

1/2 Cup canned pumpkin puree

1 lg. egg

1 tsp. vanilla

3 Tbsp. heavy cream

[Tips for making great scones:]

  • Cut the butter first into small cubes, and set back in the fridge for 10-15 minutes to keep cold while you measure out the rest of the ingredients.
  • Using a food processor helps to avoid overworking the dough AND keeping the butter cold while mixing.
  • Do NOT overwork the dough. Overworking/overmixing the dough results in a drier less moist scone.
  • Chill the formed scones to help retain their shape when baking (results in a taller scone).
  • Always use an oven thermometer to make sure the oven is calibrated to the exact temp called for in the recipe.
  • Place the rack in the mid high portion of the oven rather than the lower portion (prevents bottoms getting too brown)

Scones:

In a food processor place the flour, sugar, baking powder, spices and salt. Pulse 4-5 times to combine well. Add the cubed cold butter and pulse until mixture resembles a coarse meal with the butter resembling size of peas.

Dump the flour/butter mixture into a large bowl and form a well in the center. In a glass measuring cup whisk together the puree, egg, vanilla, and cream. Add puree mix to the flour mixture and with a rubber spatula fold in the dry ingredients until combined. DO NOT OVERMIX! Turn the dough out onto a lightly floured board and pat into a 7 inch circle. Cut like a pie into 8 equal wedges and place scones on  prepared baking sheet, leaving at least 2 inches space between scones. Chill the scones in the refrigerator for 30 minutes.

Preheat the oven to 425° F and prepare a sheet pan with either parchment paper or a Silpat liner.

Bake the chilled scones at 425° F for 15-16 minutes. Avoid overbaking to ensure a moist scone.

Let the scones cool before glazing.

To glaze: Prepare the classic glaze and dip the top of each scone into the glaze (some will run down the sides) and set on a wire rack over a piece of parchment. Once set- mix the spiced glaze and drizzle over each scone. FYI: I think they taste better a bit warm, so I nuke mine in the microwave for about 20-30 seconds.

Classic Glaze:

3/4 Cup confectioners sugar + more if needed

2  1/2 Tbsp. milk

In a small bowl whisk together the glaze until smooth. Add a Tbsp. or more confectioners sugar as needed if glaze not thick enough. You don’t want it too thin.

Spiced Drizzle Glaze:

Once the scones are dipped in the classic glaze, use the leftover Classic Glaze in the same bowl and whisk in these spices: 1/4 tsp. cinnamon, 1/8 tsp. nutmeg, pinch of ginger, pinch of cloves.

Note: to turn the glaze a more pumpkin color- I add a bit of chocolate brown gel paste food coloring along with electric yellow gel paste to achieve the perfect pumpkin color; using a toothpick of each at a time until desired color. Wait until the classic glaze is set until you drizzle the spice glaze over.


Cinnamon Swirl Scones

If a cinnamon roll and a scone had a baby it would be a cinnamon swirl scone, yes?  I know-stay with me (yes-it’s absurd-but just go with it). It’s what you make when your kid, husband or clan wants a cinnamon roll but you don’t want to futz with all the work of making rolls and quite frankly you don’t have the time…and DON’T you DARE whack a can of store bought something or other on the side of the counter. No, just no.

 

Cinnamon Swirl Scones 1

Cinnamon Swirl Scones 2

 

cinnamon swirl scones 3

 

Cinnamon Swirl Scones 4

Cinnamon Swirl Scones

yield: one dozen scones

Cinnamon filling:

1/2 Cup light brown sugar

1 Tbsp. Saigon cinnamon

3/4 tsp. vanilla powder

1/8 tsp. mace

6 Tbsp. softened unsalted butter

In a small bowl with a silicone spatula mash together all the filling ingredients until well combined, set aside.

Scone dough:

2  2/3 Cup self-rising flour

3 Tbsp. granulated sugar

2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla powder

6 Tbsp. cold unsalted butter, cut into small cubes; kept cold

3/4 Cup cold buttermilk (or if you don’t have buttermilk mix together 3/4 Cup milk with 1/2 tsp. fresh lemon juice or 1/2 tsp. white vinegar and let sit for 10 minutes)

Egg wash:

1 large egg

2 tsp. milk

1. With a fork whisk together the egg and milk and set aside.

Make Dough:

1. In a stand mixer bowl place the dry ingredients and using a hand whisk or fork- mix well. Add the cubed cold butter and blend by hand with a pastry blender until mixture has pieces of butter the size of peas.

2. With the paddle attachment and mixer on low; pour in the buttermilk and mix until mixture just comes together. Remove dough and turn out onto floured surface, fold and knead together gently about 6 times until dough is no longer sticky. Pat and shape the dough gently into a rectangle and with a rolling pin, finish rolling dough into a 12×9 inch rectangle. If you don’t have a ruler- use a 1/4 sheet pan as a rough guide for size. Make sure you have ample flour underneath the dough so when you go to roll up the dough it does not stick to the counter. Lift up all 4 edges of dough and place any extra flour to ensure it is not sticking.

3. Smear the cinnamon filling onto the dough and leave about 1/2 inch space at both edges of long sides, and about 1/4 inch of space on borders of short sides. Take the long side of the rectangle that is furthest away from you and gently roll towards you taking about 1/2 inch at a time, rolling into a log as tight as you can. Once the log is completely rolled together- pinch the dough seam with your first two fingers to ensure it is sealed as tight as possible. With a bench scraper, cut log into 12 equal pieces. Place cut side of scones onto prepared pans- (6 scones onto each pan), reshaping into circles gently as needed and place at least 2 inches apart.

4. Preheat the oven to 450° F. Place pans in refrigerator to chill for 20 minutes. After chilling, brush top and sides of scones with egg wash; checking again to make sure the seams on each roll are sealed. Bake in preheated 450° F oven for 14-15 minutes until light golden brown. Note: some of the filling may ooze and seep out (don’t worry-it happens even if you are careful). Let scones cool on sheet pan placed over wire rack until almost completely cooled, then drizzle with icing per recipe below.

Icing:

1 Cup + 3 Tbsp. confectioners sugar

2 Tbsp. milk

In a small bowl whisk together sugar and milk until smooth. Add additional sugar if needed to adjust consistency. You want a thickness that when pulling a table knife through the mixture; the icing does not hold the line of the knife.

 

 


Cherry Almond Scones

Are you feeling lazy like you never want to get out of your PJ’s? Staring out the window wondering what you are going to do today?  Contemplating perhaps if you really want to take a shower and get dressed or continue on in your favorite outfit that includes something of the flannel variety?  The post-Christmas crash will do it every time. All that running around and the lead up can leave one exhausted. When you come down from the Christmas high you pretty much don’t want to do anything. Brushing your teeth is a major event. I get it. As you know, there are many ways to make scones. I like to call this the lazy man version. You mix it, dump it out into one big slab shaped in a circle. No cutting with a biscuit cutter, no rolling. Just mix, dump, shape and bake. The scones come out super moist and you throw that bad boy right into the middle of the counter, slice it into 8 wedges, and make everyone grab their own scone right off of the tray once they cool a bit. Here’s to lazy days….

Cherry Scone single 2

Cherry Scones 2

DSC_9614

Using wet hands, pat it into a circle about 1 inch thick and score the top lightly with a knife, brush with cream, sprinkle with sugar

Cherry Scones

Once it cools enough, slice into 8 wedges and serve right off the tray

Cherry Scones 3

Cherry Almond Scones

2 Cups all-purpose flour
1/4 Cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

6 Tbsp. unsalted butter, cubed (kept cold)
1 heaping cup lowfat yogurt (I like to use vanilla)
1 large egg
1/2 tsp. almond extract
1 tsp. vanilla
zest of one lemon or orange (whatever you have on hand)
3/4 Cup dried sour cherries
1/2 Cup coarsely chopped toasted almonds

milk, cream or half n half (whatever you have on hand for brushing top of scones)

sugar (for sprinkling top of scones)

1. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.

2. Combine the dry ingredients in a medium to large bowl. Using a pastry cutter, cut in the cold butter until you have a coarse meal. Create a well in the center.  Combine the yogurt, egg, extracts,  and zest and add to the well of the dry ingredients in the bowl. Using a fork bring in the wet ingredients until just combined. Fold in the cherries and the nuts.

3. Turn out onto prepared sheet and using wet hands shape into a circle 1 inch thick. Brush with cream or milk and sprinkle with sugar. Score the top lightly with a sharp knife. Bake at 375 degrees F for about 20 minutes unti lightly browned and a toothpick comes out clean when pierced. Let cool slightly and cut into wedges, serve warm.


Sweet Lavender Scones with Whipped Meyer Lemon Butter

Someday I will travel to Provence France to see the great lavender fields. This is a reoccurring dream of mine. I envision myself standing in a vast field of lavender before me, as far as the eye can see, with the warm sunshine basking my upturned face only to feel the soft undulating breeze while I inhale deeply to breathe in the scent of lavender.  This is on my bucket list. Until then….I will make lavender scones, I will buy lavender sachets, I will buy lavender oil from Trader Joes (the best) to sneak into my bathwater, I will stop and sniff every lavender bush I see, I will buy lavender honey. France awaits, but you can dip into the fantasy with me by trying these wonderful scones. When you open the container of lavender, be sure to take a deep whiff, close your eyes and dream with me.

Sweet Lavender Scones

3 cups all-purpose flour

3/4 cup granulated sugar

1 tablespoon baking powder

2   1/2  teaspoons dried (culinary) lavender buds

1 teaspoon kosher salt

1/2 teaspoon baking soda

10 Tbsp.  (1  1/4 sticks) chilled unsalted butter, cut into  1/4″ cubes

3/4  cup buttermilk (+ a little more for brushing tops of scones)

1  Lg. egg

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

1. Arrange rack in middle of oven; preheat  to 400°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next  5 ingredients in a large bowl. Add butter; using a pastry blender to cut in butter until  mixture resembles coarse meal.

2. Whisk 1 cup buttermilk,  egg, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Using a rubber spatula fold in the wet ingredients until just combined; being careful not overwork the dough.

3. Transfer to a lightly  floured surface; with floured hands, pat into an 8 inch square 1 inch thick. Cut into 16 equal squares.  The dough will be wet. To help keep scones shaped; use wet fingers to maintain each square shaped scone. Brush each scone with buttermilk. Sprinkle with sugar and a few lavendar buds. Space the scones at least 2 inches apart.

4. Bake one tray at a time until scones are  golden and a tester inserted into the center comes out clean, 15-17 minutes.  Transfer to wire racks; let cool. Serve warm or at room  temperature with whipped meyer lemon butter (recipe below).

Whipped Meyer Lemon Butter

1/2 stick (1/4 cup) unsalted butter, room temp

2 Tbsp. meyer lemon vanilla bean marmalade

Stir together the butter and marmalade until well combined.


Triple Orange Scones With Orange Glaze

These scones are packed with orange flavor. There is triple flavor from orange zest, orange extract and candied orange peel. I had some candied orange peel that I wanted to use up so I got inspired to make scones with a true assertive flavor. If that were not enough I glazed them with orange icing. I really like how these turned out. I hope you will too! Happy Baking, Suzie.

Triple Orange Scones With Orange Glaze

2 C all-purpose flour

1/4 C sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 stick unsalted butter; cubed

zest of 2  large oranges

1/2 C chopped candied orange peel

1 heaping Cup vanilla low-fat yogurt (I like to use Greek)

1 Lg. egg

1 tsp. orange extract

1-2 Tbsp. cream or half-n-half for brushing top of scones.

1. In a medium bowl; whisk the flour, sugar, baking powder, baking soda and salt. Set aside.

2. Cut up the butter in small cubes and add it to the flour mixture and blend by hand with a pastry blender; mix in the butter until all of the butter is mixed in but resembles the size of small peas.  Add in the candied orange peel and mix with a fork.

3. In a separate bowl; whisk the yogurt, egg, orange extract and orange zest.

4. Make a well in the center of the flour mixture and add in the wet ingredients; mix gently to combine but don’t over mix.

5. Turn out the dough onto a floured board and pat the dough into a 1 inch circle. Cut into 8 equal portions. Brush the top of the scones with half-n-half or cream.

6. Bake at 350º F for about 20 minutes until toothpick inserted comes out clean. Transfer the scones to a wire rack to cool. Make the orange glaze. Spoon the orange glaze over the scones. Let cool to set the glaze.

Orange Glaze

1  Cup Icing (confectioners) sugar

2 Tbsp. fresh orange juice

In a small bowl combine the sugar and orange juice and whisk to combine until smooth.


Blueberry Drop Scones

Scones are probably one of my favorite breakfast treats. A hot scone, the morning paper and a good cup of joe is the beginning of a good day. The thing I love about scones is the possibilities are endless. You can make up any combination of fruit or fruit and nuts. This scone recipe is simple and rustic; no rolling out, no fussy cutting, just scoop and drop. This is a good recipe if you have company coming for a weekend. Make the batter ahead of time-scoop them all out on a parchment lined sheet tray, freeze until firm and then remove them from the tray, store in a ziplock bag; then when you want scones you can bake them off; you just have to adjust the baking time for longer.

Blueberry Drop Scones

(yield: 8-10 scones)

2 Cups all-purpose flour

1/4 Cup sugar, plus more for sprinkling on top

2 tsp. baking powder

1/4 tsp. salt

2 tsp. lemon zest

6 Tablespoons cold butter, cut into small cubes

1 Cup fresh or frozen blueberries

1 Large egg

3/4 Cup milk

1. Preheat oven to 425 degrees F. In a medium bowl, with a fork combine flour, sugar, baking powder, salt and lemon zest. Using a pastry blender cut in the cubes of butter until mixture is crumbly but you still have pea sized pieces of butter.

2. In a measuring cup whisk the egg and milk. Make a well in the center of the dry ingredients and add the milk mixture using a fork to combine. Fold in the blueberries. The batter will be very wet.

3. On a baking sheet lined with parchment paper drop batter using an ice cream scoop; leaving 2 inch space between each scones. Sprinkle with sugar. Bake until golden brown, about 12 minutes. Serve warm.