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The other day I wanted to try something a little different than my usual scones.  I can’t say that I’ve ever had any real vanilla beans on hand (I know, I’m missing out!), so I adapted a recipe from The Pioneer Woman, a.k.a. PW.  These Vanilla Scones are delicious, whether you have real vanilla beans or not!

Vanilla Scones

Isn’t just great how I call her by a nickname like I know her?  Well, I don’t, but if you read her website for any amount of time, you’ll feel as if you do.  Have you ever visited her website?  She’s an absolute riot, and knows how to whip up a good recipe or two.  Or maybe thousands.  I mean, she does have her own cookbook, after all!

Here’s my variation of her scones.  They were pretty good, but I’m sure if you have real vanilla beans, it sends them over the top!

If you want a wonderfully detailed description, I definitely would recommend you check out PW’s tutorial.  She takes excellent pictures and always has entertaining commentary!

PW’s Vanilla Scones

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Servings 2 dozen

Ingredients
  

  • 3 cups all-purpose flour
  • 2/3 cup sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter
  • 1 egg
  • 3/4 cup heavy cream
  • 4 teaspoons vanilla extract
  • Glaze
  • 3 cups powdered sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Instructions
 

  • To make scones: Stir vanilla into cream. Let sit for at least 15 minutes. Mix together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Mix together vanilla cream and egg. Add to flour mixture and combine just until it comes together. Turn dough onto a floured surface and knead lightly into a rectangle. Roll out to 1/2? to 3/4? thick. Cut into 12 squares, then cut each square diagonally to form triangles. Place on a baking sheet at least 1 inch apart. Bake in a preheated 350 degree (F) oven. Bake about 18 minutes, until slightly light golden brown. Cool on baking sheet for 15 minutes before removing to a wire rack to cool completely.
  • To make glaze: Mix together powdered sugar, milk, and vanilla. Add a little more powdered sugar or milk to achieve a runny consistency. One at a time, dip scones in glaze. Let scones sit until glaze sets. Store in an airtight container.

Adapted from The Pioneer Woman