VANILLA BEAN SCONES.
In the season of all things pumpkin spice, sometimes the simpler flavors can become forgotten. These lightly sweet treats are great with an evening cup of tea or black coffee.makes 8-12 scones.
GF. DF. LowFODMAP.
- ingredients -
2 1/4 C. GF flour*
1/3 C. sugar
1 1/5 tsp. baking powder
3/4 tsp. salt
1/2 C. butter (cold)
1/3 - 1/2 C. milk*
1 tsp. vanilla
1 tsp. vanilla bean paste OR half of a vanilla bean*
1 C. powdered sugar
2 tsp. vanilla bean paste
1-2 T. water
- method -
Preheat your over to 350ºF. Line a large cookie sheet with parchment paper.
In a medium bowl, whisk together dry ingredients.
Cut butter into dry ingredients - you can do this either by hand, in a food processor, or using a pastry blender. Work the mixture until it resembles course sand.*
Add vanilla and vanilla bean paste then slow add in the milk, in thirds. (You want your dough to just come together so you may or may not have left over milk.)
Lightly flour your work surface and mold dough into a circle that’s about 2 inches thick.*
Cut your dough into 8 equal triangles and bake for 16-18 minutes, until the bottoms begin to golden.
While your scones cool, make your…- vanilla glaze -
In a small mixing bowl or liquid measuring cup combine the powdered sugar and vanilla. Slowly begin to add in water and mix thoroughly. Your glaze should be the consistency of paste.
Once the scones are barely warm, use a fork and drizzle the glaze over them.
- baker’s notes -
Bob's Red Mill GF 1-to-1 baking flour works the absolute best for this recipe. The ratio of flavors is just right. However, you truly can use any gluten or non-gluten free flour and come out with delicious scones!I prefer Oatly’s full fat oat milk for this recipe.Anywhere you see vanilla bean paste or a vanilla bean mentioned in this recipe, you can sub out an equal amount of vanilla extract.We are team food processor for this task and if that's not an option, this dough does well blender by hand.Thick scones do spread a bit more but I enjoy this consistency the most. If you prefer less cake-like scones, press your dough into a larger, thinner circle and watch the bake time as they will cook more quickly.
recipe by : sara kathryn satyarise bakehouse