Monday, March 14, 2011

Vanilla Scones

These scones are sweet, buttery, and vanilla-y and have a light and tender texture. Serve with a cup of coffee or tea, or a glass of cold milk.

Vanilla Scones
3/4 cup heavy cream
3 cups all-purpose flour
2/3 cups granulated sugar
5 teaspoons Watkins Baking Powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, chilled and cut into small cubes
1 egg
2 teaspoons Watkins Vanilla Extract

Vanilla Glaze
3 cups confectioners' sugar, sifted
1 teaspoon Watkins Vanilla Extract
1/2 cup whole milk

1.Heat oven to 350 degrees F.

2.Sift together the flour, granulated sugar, baking powder, and 1/4 teaspoon salt. Incorporate the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles a coarse meal. Mix cream with the egg and vanilla, then add it to the flour mixture; stir gently with a fork just until it just comes together.

3.Turn dough onto a lightly floured surface and press it together, forming a rough rectangle. (Mixture will be crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch thick. Trim the dough with a knife or shape sides with hands and cut the rectangle into 12 squares. Then slice each square in half diagonally, to form two triangles. Transfer to a baking sheet lined with parchment paper and bake until cooked through, but not yet golden, about 18 minutes. Cool for 15 minutes.

4.To make the glaze:  Mix milk, vanilla, and confectioners' sugar untill smooth. Carefully dunk each cooled scone in the glaze one at a time. Turn over to coat both sides. Transfer to parchment paper or a cooling rack placed over a cookie pan to catch drips. Allow the glaze to set completely, about 1 hour. Serve immediately. Scones will keep several days when glazed. Store in air tight container. Makes 24 scones.

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