Thursday, April 5, 2012

Lemon Vanilla Bean Scones

Thursday, April 5, 2012

This past weekend I had an event to attend and needed to bring a snack.  I wanted to make PW's Vanilla Bean Scones but I also wanted to use some lemons a friend brought me from California.  SO!  I just merged them together.

First take two Vanilla Beans, split them and scrape the caviar into your half and half.

Give this mixture a good stir and set aside while you work on the rest of the recipe.

Give your lemon a good rinse then zest the entire lemon.  After your lemon has been zested cut in half and juice one of the halves.  Set both your zest and your juice aside.

Cut your butter into small pats and add to your sifted flour mixture.

You will now cut your butter into the flour mixture.  You can use a pastry cutter or two knives, I prefer using my hands.  Once this mixture looks like course crumbs mix in your wet ingredients.  I combined the zest in at this time as well.

Now it's time to roll your dough.  I roll mind between 1/4 and 1/2 inch.

Once the dough has been rolled to desired thickness it is time to cut.  I made itty bitty bite sized scones this time.  After you have cut into the shape and size desired it is time to bake!

While your scones are baking, make your glaze.  Start with sifted powdered sugar.

Then add your vanilla half and half and lemon juice and stir.

Allow your scones to for just a bit after you take them out of the oven then dunk them in your glaze.  I put the entire scone in the glaze, you could just drizzle glaze on top but....dunking is WAY more fun!

Allow your scones to dry for at least 30 minutes to an hour....or not.  I like to dig right in.  YUM!

As I mentioned, my friend brought me lemons from California.  These lemons were seriously nearly the size of my head!  HUGE!  We don't see lemons like that around these parts, we have little wimpy lemons.  I noticed after I took this picture to show you how BIG the lemons were that there was a heart right in the smack dab middle of my lemon!  Awwww!!

{Lemon Vanilla Bean Scones}
adapted from: The Pioneer Woman 
 Preheat oven to 350 degrees
Scones
3 cups All-purpose Flour 
2/3 cups Sugar 
5 teaspoons Baking Powder 
1/4 teaspoon Salt 
2 sticks Unsalted Butter, Chilled 
1 Egg 
3/4 cups Half and Half
2 whole Vanilla Beans
Zest of 1 Large Lemon  

GLAZE
5 cups Powdered Sugar, Sifted 
3/4-1 cup Half and Half 
Juice of Half a Lemon

For Scones
Split Vanilla Beans and scrape caviar into Half and Half, set aside.
Sift Flour, Sugar, Baking Powder and Salt together.
Cut butter into small pats and cut into Sifted Flour mixture, once mixture resembles course crumbs stop and set aside.
Combine Lemon Zest, Egg and Vanilla Half and Half mixture.  Stir to combine then pour into Flour mixture.
Mix just until combined.
Place dough onto heavily floured surface and knead until dough is no longer super sticky.
Roll dough into rectangle about 1/4-1/2 inch thick.
Cut into desired shapes and place on parchment lined baking sheet.
Bake at 350 for 15-18 minutes.
Remove from oven and allow to cool for 10 minutes.

For Glaze
Split Vanilla Bean and scrape out caviar, add to your Half and Half and set aside.
Sift Powdered Sugar into large bowl.
Add Vanilla Half and Half and Lemon juice and stir until combined.
Once scones have cooled dip each scone into glaze to coat.
Place glazed scone on a cooling rack to dry.

These do not last very long around my house but, you can store in an air-tight container on your counter for a few days or in your fridge for about a week.

Enjoy!


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