Tuesday, October 11, 2011

Petite Vanilla Bean Scones

ala Starbucks.  My boys LOVE these scones.  They could literally survive on scones, and only scones for the rest of their lives.  I have to bake a double batch of these to make them last longer than a week.... here is the recipe:

8 cups flour
1 cup sugar
3 vanilla beans
2 tablespoons baking powder
1 teaspoon salt
2 sticks (8tbs) unsalted butter (cold)
4 eggs
2 1/4 cups of heavy cream
4 tablespoons applesauce
2 teaspoons vanilla extract

Preheat oven to 360* and line cookie sheets with parchment paper.
In food processor, combine flour, sugar, scrape the seeds from 2 vanilla beans (by slicing the length of the bean pod then scraping them out), baking powder, salt, and butter (sliced into tablespoon increments to make it easier for your food processor).  Process until just combined (mixture should be crumbly).
In mixing bowl, beat together eggs, heavy cream, applesauce, and vanilla extract.
Combine two mixtures, using your hands to evenly distribute liquid but not over mix.
Pat down on flat surface until dough is about 3/4 in thick. Using a knife, cut into triangles.  Bake at 360 until slightly browned.  Remove from oven and let cool, then frosten.

Start by mixing 4 cups powdered sugar, 1/4 cup milk, and seeds of 1 vanilla bean.  Thicken to desired consistency; I prefer VERY thick and layer it on with a knife instead of drizzling.  I find if it isn't thick enough it makes the scones a big soggy.

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