While these beautiful scones would be delicious any time of the year, you might want to keep them in mind for Mother’s Day and Father’s Day (both of which will be here before you know it).
This recipe calls for Nielsen-Massey Madagascar Bourbon Vanilla Extract and, if you’ve never used it in your baking, you’re going to be amazed at just how much flavor it brings to the table.
Nielsen-Massey Vanilla Extracts are little powerhouses of flavor and once you use them, you’ll make darn certain you never run out. It’s that great.
Vanilla Sugar-Crusted Scones
(Yield 1 to 1-1/2 dozen)
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
6 oz. (1 1/2 sticks) unsalted butter, cut into small cubes
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (or Organic Madagascar Bourbon Pure Vanilla Extract)
1 cup (or less) whipping cream
1/2 cup sugar
4 oz. (1 stick) unsalted butter, melted
Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Cut the vanilla bean lengthwise and scrape the seeds into a bowl; discard the bean. Combine the flour, baking powder, 1/3 cup sugar and the salt in a food processor container and process for 10 seconds.
Add equal amounts of the butter in three stages to the dry ingredients and process for 6 to 8 seconds per addition; the dough should have a slightly coarse texture. Place the dough in a large mixing bowl and make a well in the center. Add the egg, vanilla extract, 3/4 cup of the cream and the vanilla seeds. Stir with a fork 10-14 times awhile turning the bowl. Knead five or six times; the dough should hold together. Add enough of the remaining cream to reach the desired consistency if the dough does not hold together or seems dry.
Sprinkle 1/2 cup sugar on a work surface. Turn the dough onto the sugar work surface and knead gently so the dough holds together. Let rest for 3 to 5 minutes. Divide the dough into two discs 1 inch thick and 6 inch to 8 inch in diameter. Cut into wedges. Place the scones on the prepared pans. Brush with the butter. Bake for 17 to 20 minutes or until brown. Remove to a wire rack to cool.
Note: To experiment with a different flavor profile, try our Mexican or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican or Gourmet Vanilla Beans.
Credits: A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen-Massey.