Friday, February 22, 2013

Lemon Vanilla Bean Scones

The girls and I just happened upon this delightful  recipe the other day. I was in the mood for a tea party dainty and thought scones would be just the thing! We had a bunch of lemons and I could smell they were nearing the end of their ripeness, so I wanted to add a touch of lemon brightness to the mix.  I found a tasty sounding Vanilla Scone recipe ( click HERE for the original recipe from food.com) and added some lemon juice and zest and a scrumptious lemon glaze.

Lemon Vanilla Bean Scones

2 C flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C sugar
5 T butter, cold, cut into pieces
3/4 C sour cream
1 egg yolk
2 tsp. vanilla extract
1 vanilla bean, scraped
1 T lemon juice
zest of 1/2 a lemon

Glaze
1 C powdered sugar
about 2 T lemon juice (you may need more or less, depending on the thickness of the glaze you prefer)

Preheat oven to 400*. Whisk dry ingredients together in a medium bowl. Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse crumbs. Or, use the following tip*
In a separate bowl, whisk together the sour cream, egg yolk, vanilla extract, scraped vanilla bean, and lemon** juice and zest until well blended. Add this to the flour butter mixture and stir with a fork until dough forms a cohesive ball. You may need to use your hands to get the dry bit fully incorporated. It may not seem to have enough liquid at first, but keep mixing, it will eventually come together.
Place the dough onto a parchment lined or ungreased baking sheet and pat into a circle about 1 inch in height. Cut the dough into wedges but do not separate.
Bake for 15 minutes or until golden brown on top.
Prepare the glaze while scones are baking. Place powdered sugar in a shallow bowl or pie plate and add lemon juice one teaspoon at a time, mixing vigorously until smooth and runny. When the scones come out of the oven, take them, still warm, and dip them upside down in the glaze. Then cool on a cooling rack. Serve immediately or cool completely and store in an airtight container. 

 *The Grate Method
We grated the block of cold butter against the large holes of a box grater directly into the dry ingredients. Then, we gently blended it into the flour until it reached the coarse crumb stage. It really sped up the cutting in process to do it this way.
** Save your lemon peels for a wonderful HOMEMADE AIR FRESHENER.
Sophia combining the dry ingredients.

 Emma grating in the butter. We really liked this method of incorporating the butter.
 Pretty little wedges ready for the oven.
 Emma preparing the glaze.
 Our baked scones taking a little glaze dunk.
 Put the kettle on and settle in for some goodness! Enjoy!


2 comments:

  1. always been afraid of making scones for some reason, but these are looking easy and oh so yummy :-) Thanks for sharing!

    Have a great weekend
    Love
    Renee

    ReplyDelete
    Replies
    1. I think these would be a great first scone. There is no chilling of the dough, which is always great! I hope you enjoy them if you make them!

      And thank you! I hope you have a great weekend too!

      Delete