Ever since those mini vanilla bean scones came out at Starbucks I wanted to make my own version. I love them. Every time I travel to and from Las Vegas I stop and get three. Yes, three! They're mini's! I wonder, how do they come out so perfect? How do they get so vanilla-y and yummy!? I love vanilla! So, last night I baked my own batch and found that even though they don't taste extactly like the Starbucks version, they are pretty delicious. I think the coconut milk adds the moisture it needs and compliments the vanilla bean. Please try and enjoy!
Recipe:
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 whole Vanilla Beans (Madagascar or Tahitian), split to take out seeds
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract (not imitation)
For the Glaze:
2 tablespoon coconut milk
1/2 to 1 cup confectioners' sugar
1 tsp pure vanilla extract & any leftover seeds from the pod
Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
First whisk the flour, baking powder, salt and granulated sugar in a bowl. Then in another bowl, whisk the coconut milk, pure vanilla extract and vanilla seeds together. When you scrap the seeds from the vanilla pod, place the pods in the bowl for the maximum amount of vanilla flavor as possible. Keep refrigerated.
Then beat the butter in the flour mixture with the mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles. From the refrigerator, take the vanilla coconut milk out and beat in the eggs. Then stir into the flour mixture until just combined.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze: Whisk the coconut milk, extract and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
For extra deliciousness serve warm with your favorite preserves.
Recipe:
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 whole Vanilla Beans (Madagascar or Tahitian), split to take out seeds
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract (not imitation)
For the Glaze:
2 tablespoon coconut milk
1/2 to 1 cup confectioners' sugar
1 tsp pure vanilla extract & any leftover seeds from the pod
Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
First whisk the flour, baking powder, salt and granulated sugar in a bowl. Then in another bowl, whisk the coconut milk, pure vanilla extract and vanilla seeds together. When you scrap the seeds from the vanilla pod, place the pods in the bowl for the maximum amount of vanilla flavor as possible. Keep refrigerated.
Then beat the butter in the flour mixture with the mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles. From the refrigerator, take the vanilla coconut milk out and beat in the eggs. Then stir into the flour mixture until just combined.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze: Whisk the coconut milk, extract and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
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