Hello fellow travellers,
This was my first time using vanilla bean pods so it was quite an experience. Unfortunately, the pods had become quite tough so slicing through them was difficult but I persisted and was able to scrape a good amount of vanilla out. The aroma of the vanilla is unparalleled. It doesn’t even compare to the vanilla extract that we ordinarily use. However, if you cannot find vanilla beans then just substitute with vanilla extract.
“Eat me! Eat me!”
These scones pair amazingly with tea – I had Madagascar vanilla black tea with a heaping teaspoon of honey and a scone on side. Perfect breakfast!
Crisp on the outside, soft on the inside.
I adapted the recipe from Laura Vitale but decided to make mine whole-wheat blend with organic ingredients. I’d like to think these are a very healthy treat (in moderation of course) since the sugar is not in excess and one portion is quite filling.
½ cup Heavy Cream
1 Vanilla Pod, seeds scraped
1 cup whole wheat flour + 1 1/4 cup all purpose flour
1/3 cup of organic cane sugar
1 1/2 tsp baking powder (preferably aluminium free)
¼ tsp baking soda
½ tsp salt
1/2 cup cold unsalted butter, cut into cubes
Egg wash (one egg beaten with 1 tbsp of water)
Coconut sugar, for sprinkling
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, add 1/2 cup heavy cream (35% for Canadians) and scraped vanilla bean seeds. Mix lightly and leave aside for 5 minutes.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt till well combined. Add this into standing mixer (with paddle attachment) and mix for 10-15 seconds (reassurance that everything is well combined!)
- Add butter and mix till the butter is combined throughly (the butter cubes should be roughly the size of a pea and spread around). You can also use a pastry blender to cut the butter into the flour.
- Add one egg to the vanilla heavy cream mixture and whisk till combined. Add the liquid to the dry ingredients and combine till you have a soft dough.
- Lightly flour your work surface and make a square disc shape out of the dough about 3/4 inch thick. Cut into square (4 pieces) then diagonally from both corners (you will have 8 triangular pieces)
- Transfer the scones onto baking sheet. Whisk one egg with 1 tbsp of water and use as egg wash to spread over the scones. Use coconut sugar (or coarse sugar) and sprinkle over the scones. Bake for 15-16 minutes but keep an eye out at the 14 minute mark because these can burn easily.
Simple and easy to make. You can whip these up the day before a lunch party because they taste so much better the day after! Impress all your family and friends with this awesome scone recipe. Enjoy!