Sunday September 11, 2011

12 Sep

Mini Vanilla Bean Scones

It was a busy week, with a few sleepless nights.  Saturday was hectic, I had a catering (my part time job) as well as my usual Saturday things to do; laundry, house stuff, pet wrangling, errands, a coffee date with my cousin Laura, all of the things that account for a glorious mundane life, my life.  I’m good with that, because today I was able to get up early and make these scones for the people that I love.  And we were fortunate to watch the 9/11 tenth anniversary memorial from the comfort of our very safe living room.

I admire the American people; their spirit, their courage and their determination to never give up or give in. My favorite quote of the day today, ” They tried to break us, they did not.”  Americans are resilient and tough, and I’m glad they’re on our side.

After we turned off the TV and went about our lives on a quiet Sunday, I was filled with gratitude and peace.  I have an ordinary life filled with extraordinary moments, and I am  happy for it.

My heart goes out to all of those who were so touched by the misery of that day.

 

Now the recipe.  I found this recipe on the Pioneer Woman Blog, I did change it a little, I am a serious scone maker and consumer; I increased the heavy cream in the scone recipe and decreased both the icing sugar and the cream in the glaze recipe, and the scones were amazing.  Make these for a special occasion or make these for the people that you love.  I believe that every day that we are here to laugh  or even to feel loss and cry is a special occasion.

Mini Vanilla Bean Scones  Adapted from Pioneer Woman Blog

Preheat oven to 400 degrees F.

Scones:

3 cups all purpose flour (I use unbleached organic)

2/3 cup granulated sugar

5 tsp. baking powder

1/2 tsp. salt

4 ounces cold (1/2 cup) unsalted butter (don’t panic if your butter is salted, just reduce the above salt to 1/4 tsp.) cut into small pieces.

1 large egg

1 cup heavy cream (35%)

2 whole vanilla beans, cut lengthwise down the middle, scrape out the precious black seeds with the blade of a knife.  (save the actual pods to either make your own vanilla extract OR add to your sugar jar to flavour the sugar.)

Glaze:

2 cups icing sugar sifted into a medium bowl

1/2 cup milk

pinch of salt

1 whole vanilla bean, scraped as above, add the seeds to the milk

For the scones; using a large bowl,combine the flour, sugar, baking powder and salt.  Give the mixture a good stir with a fork.  then using your finger tips, (or a pastry blender if you have one, I don’t, I never have) cut in the butter until it looks like uncooked oatmeal.

In a small bowl, combine the egg, milk and vanilla bean seeds, mix with a fork to break up the egg and kinda disperse the seeds.  Add to the flour mixture and mix with your hands until the mixture comes together, this should only take 3 to 4 minutes.

On a lightly floured surface, pat the scone mixture into a rectangle, 12 inches by 6 inches (approx.) by 3/4 inch thick.  Cut into 12 symmetrical squares, then cut the squares in half.  Place on a parchment lined baking tray and bake until golden brown and your kitchen smells like an English tea room, about 18 minutes (depending on the size of your scones, mine were mini mini,)  Cool on a rack and make the glaze.

For the glaze, in a medium bowl, combine all ingredients and stir with a fork until combined.  Dip the top of each scone into the glaze and transfer to a baking tray or cooling rack pr parchment paper or a combination of all three.

My scones were tiny, so for me, this recipe made 36.  They will keep well, in a plastic container for approx. 3 days.

 

 

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