When my sweet parents returned home from serving an LDS mission in New Zealand, they had a big party with gifts for everyone in the family. For me and my sisters my cute Mom had collected tea sets. We each got a mismatched set of beautiful, made in England, china tea cups, plates and a tea pot. I absolutely LOVE these darling dishes. With a family of boys, it is so fun to have some sweet feminine items around like this (since flowery decor is so rare at my house)! I have added to the collection, so I have been able to get them out for my book club group from church. It is so fun! I love making fresh scones to go with a variety of herbal teas and having a fun evening with my girl friends.
The last time our book club met, I made these Vanilla Bean scones and we all loved them. I have never had Starbucks vanilla bean scones but I have been told that these are very similar, except they cut them into mini triangles. The pretty little flecks throughout the scones and in the glaze are the vanilla bean seeds that you get by scraping a split vanilla pod, or you can use vanilla bean paste like I normally do. I keep a bottle in my cupboard because it is SO much easier and faster than scraping a vanilla seed and right now it is more economical. Have you noticed how expensive vanilla is recently?! If you don’t have vanilla beans or the paste, you can use vanilla extract–but it will not be as good and you will be missing the little black flecks.
Be sure to not overcook these scones. You want them light golden brown, but still moist and tender.
By the way, the newest book we are reading for book club is: ‘Seek this Jesus’ by Neill Marriot. I just finished it and LOVED it! What a beautiful , down to earth book. It is short, easy to read and so inspiring!
My other book club is reading ‘The Zoo Keepers Wife’ which I am currently listening to on Audible and LOVE it too. I love historical novels. What are you reading?? I would love some recommendations!
One Year Ago: Thai Curry Meatballs
Three Years Ago: Grandma’s Cinnamon Buns
Five Years Ago: Heart Shaped Carrots for Valentines Day
Seven Years Ago: Lindt Truffle Chocolate Cupcakes
Nine Years Ago: Ham Bone Bean Soup
- 2 cups all purpose flour
- ⅓ cup sugar (omit for savory variations-see below)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, butter into pieces
- I vanilla Bean, split and seeds scraped out OR 1 Tablespoon vanilla bean paste
- ¾ buttermilk or whipping cream
- extra cream or egg wash (1 egg mixed with 1 TB milk) for brushing the tops
- 1 cup powdered sugar
- seeds scraped from 1 vanilla bean OR 1 Tablespoon vanilla Bean Paste
- 1½ tablespoons cream or milk
- Preheat oven to 425.
- Stir together first four ingredients in a large bowl or food processor.
- Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas.
- Place mixture in freezer for 5 minutes is it seems warm ( I usually don't need to do this because I start with very cold butter and work quickly).
- Add vanilla bean paste, vanilla beans or vanilla to buttermilk and add to dry mixture, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cut round into 8 wedges (or 12 if desired--just cut down bake time a little) Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with whipping cream or egg wash. Bake at 425 for 13-15 minutes until golden brown.