Petite Vanilla Bean Scone Remix

Occasionally while standing in the line at Starbucks, one's lover says "Oh, I could really go for some of those petite vanilla scones but why are they covered in that icing?" And he might get them anyway and comment on how they are basically sugar cookies and not breakfast. But he may also mention how lovely the little specks of vanilla bean mixed into the dough are (he, of course, wouldn't use the word "lovely").

At this point a little baker muses' mind is racing trying to figure out how she could create an appropriate-for-breakfast scone with that delicate speckling of vanilla essence. Of course, she would be maintaining perfect composure while her mind is racing on this task. One cannot give away too soon that they are working through such a thought. A good muse can act perfectly indifferent on a given topic until perfection is achieved and the beautiful finish product is revealed. (It makes us appear much more competent...which keeps everyone coming back for more).



Better-Than-Starbucks Petite Vanilla Bean Scones
*these are more dense and less sweet than the Starbucks version - created for one cherished lover's palette.

• 1 vanilla bean
• 1/2 cup cold heavy cream
• 2 cups all purpose flour
• 1 1/2 tablespoons vanilla sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 oz. cold unsalted butter, diced
  
• 2 eggs
• 2 tablespoons melted butter for finishing
• 3 tablespoons raw sugar

Preheat the oven to 400 degrees.

Cut the vanilla bean in half and scrape out the insides. Add this to the cream, mix and let sit while preparing the rest of the ingredients.

Combine flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter with a pastry blender or two knives. Add the eggs to the heavy cream and beat slightly to break up the eggs and distribute the delicious vanilla specks. Add to the dry ingredients and mix just until blended.

Dump the dough out onto a floured surface. Pat or roll the dough into an even square about 3/4" to 1" thick. Cut into 9 squares and then cut in half diagonally to make triangles. Place on a baking sheet lined with parchment paper or a silpat.



Brush the scones with melted butter and sprinkle with raw sugar. Bake for 15-20 minutes until the tops are golden brown.