Vanilla Bean Scones

These vanilla bean scones have just a hint of vanilla and taste even better served with a spiced pear compote.

Vanilla Bean Scones

2014-08-29 00:50:39

Yield: 18 scones • Preparation: 20 minutes • Bake: 20 minutes • Refrigerate: 8 hours

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Ingredients

1. ¾ cup plus 2 tablespoons heavy whipping cream
2. 1 vanilla bean, split, scraped, and seeds reserved
3. 2 cups all-purpose flour
4. ⅓ cup sugar
5. 2 teaspoons baking powder
6. ½ teaspoon salt
7. 5 tablespoons salted butter, cut into pieces
8. 1 tablespoon vanilla sugar, such as Penzeys (penzeys.com)
9. 1 recipe Spiced Pear Compote (recipe follows)
10. 1 recipe Faux Clotted Cream (recipe follows)

Instructions

1. In a small saucepan, heat cream and reserved vanilla bean seeds just to a simmer. Remove from heat, and pour into a covered container. Refrigerate until very cold, at least 8 hours or overnight.
2. Preheat oven to 350°.
3. Line a baking sheet with parchment paper. Set aside.
4. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cold vanilla-infused cream, stirring to combine. (If mixture won’t come together, add more cream, 1 tablespoon at a time, until a soft dough forms.) Continue to bring dough together in bowl with hands.
5. Turn dough out onto a lightly floured surface, and knead lightly 3 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch scalloped round cutter, cut 18 rounds from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Sprinkle evenly with vanilla sugar.
6. Bake until edges of scones are light golden brown and a toothpick inserted in the centers comes out clean, approximately 20 minutes.
7. Serve warm with Spiced Pear Compote and Faux Clotted Cream.

Notes

1. • Vanilla Bean Scones can be frozen raw on baking sheets up to a month in advance. Transfer frozen scones to a resealable plastic bag. Bake frozen scones on parchment-lined baking sheets, allowing an additional 5 to 10 minutes’ baking time.

TeaTime Magazine https://www.teatimemagazine.com/

Spiced Pear Compote

2014-08-29 00:54:29

Yield: 1 cup• Preparation: 20 minutes • Cook: 5 minutes

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Ingredients

1. ¼ cup water
2. ¼ cup sugar
3. 2 teaspoons sliced fresh ginger
4. 1 cinnamon stick
5. 1 bay leaf
6. ½ teaspoon whole cloves
7. ¼ teaspoon fennel seed
8. ¼ teaspoon black peppercorns
9. ⅛ teaspoon ground cardamom
10. 1 tablespoon butter
11. 2 teaspoons light brown sugar
12. 2 cups chopped, peeled Bartlett pears

Instructions

1. In a small saucepan, combine water, sugar, ginger, cinnamon stick, bay leaf, cloves, fennel seed, peppercorns, and cardamom. Bring just to a boil, stirring until sugar melts. Remove from heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve, discarding solids. Set aside.
2. In a skillet, combine butter and brown sugar. Cook over medium heat, stirring until brown sugar melts. Add pears, and gently toss to coat with butter mixture. Cook over low heat for 2 to 3 minutes. Add spiced syrup, stirring to combine. Cook until pears are soft and tender and mixture has thickened, approximately 5 minutes.
3. Serve warm.

Notes

1. • Spiced Pear Compote can be made a day in advance and refrigerated in a covered container. Warm gently over low heat before serving.

TeaTime Magazine https://www.teatimemagazine.com/

From TeaTime, September/October 2013