Sunday morning with a vanilla scone and coffee. I thought I had all of the ingredients but apparently I just looked at the cream in the store and didn't actually buy it - I hate it when I do that! I used Angie's scone recipe but substituted half of the cream with half-n-half. I like this recipe because it doesn't have butter, it just uses the fat from the cream (and the half-n-half). These are quick to make, cost effective (about $.28 a scone), and the taste is awesome! I cut this batch into 16 mini size scones (just in case you want more than one) with this recipe or you can cut them into 8 large scones.
Ingredients:
1 2/3 cups unbleached all purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/8 tsp sea salt
1/2 cup white chocolate chips (optional)
1/2 cup half-n-half and 1/2 cup cream or 1 cup heavy whipping cream
1 tsp vanilla
1/2 vanilla bean, slice down the middle and scrape out the inside
I use my Pampered Chef classic batter bowl to mix my scones. Combine and whisk dry ingredients. Mix together in a small bowl or 2 cup measuring cup the half-n-half or cream, vanilla and the insides of the vanilla bean.
Pour the liquid ingredients into the dry ingredients and stir.
Sprinkle a small amount of flour on your clean counter top and knead the dough about 10 times. Split the dough in half and pat each half into a 7 or 8 inch circle. Cut in half with a pizza cutter, then cut in half again, then cut like a pie so you will have 8 small wedges from each half if you're making mini scones.
Place on parchment paper on a baking sheet. Bake at 350F about 17-20 minutes depending on your oven or until lightly browned.
While they were still a little warm, I added the other half of the vanilla bean into our powdered sugar glaze recipe on our Simply Cinnamon Chip Scones post. If you like a thicker frosting, use a cream cheese glaze recipe found on the Simply Cinnamon Swirl Pancakes post.
After I glazed mine, I sprinkled a little Demerara sugar on the tops for a little crunchiness!
Love and peace,
~ Simply Tammi
Ingredients:
1 2/3 cups unbleached all purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/8 tsp sea salt
1/2 cup white chocolate chips (optional)
1/2 cup half-n-half and 1/2 cup cream or 1 cup heavy whipping cream
1 tsp vanilla
1/2 vanilla bean, slice down the middle and scrape out the inside
I use my Pampered Chef classic batter bowl to mix my scones. Combine and whisk dry ingredients. Mix together in a small bowl or 2 cup measuring cup the half-n-half or cream, vanilla and the insides of the vanilla bean.
Pour the liquid ingredients into the dry ingredients and stir.
Sprinkle a small amount of flour on your clean counter top and knead the dough about 10 times. Split the dough in half and pat each half into a 7 or 8 inch circle. Cut in half with a pizza cutter, then cut in half again, then cut like a pie so you will have 8 small wedges from each half if you're making mini scones.
Place on parchment paper on a baking sheet. Bake at 350F about 17-20 minutes depending on your oven or until lightly browned.
While they were still a little warm, I added the other half of the vanilla bean into our powdered sugar glaze recipe on our Simply Cinnamon Chip Scones post. If you like a thicker frosting, use a cream cheese glaze recipe found on the Simply Cinnamon Swirl Pancakes post.
After I glazed mine, I sprinkled a little Demerara sugar on the tops for a little crunchiness!
~ Simply Tammi