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Vanilla Bean Scones
Cooking with Paula Deen
, May/June 2013
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 vanilla bean, split lengthwise
5 tablespoons butter, cut into 1/2-inch pieces
1 (3-ounce) package cream cheese
1 large egg, lightly beaten
2⁄3 cup plus 1 tablespoon heavy whipping cream, divided
2 tablespoons turbinado sugar
Preheat oven to 400°. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour and next 3 ingredients until combined. Scrape seeds from vanilla bean into flour mixture; discard bean. Using a pastry blender, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in egg until combined. Gradually add ²⁄3 cup heavy cream, stirring until mixture is moistened and a dough forms. Turn dough out onto a lightly floured surface, and pat into a 6 1/2-inch circle. Cut circle into 6 wedges.
3. Carefully transfer wedges to prepared baking sheet. Brush with remaining 1 tablespoon heavy cream, and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until light brown. Let cool briefly on a wire rack. Serve warm or at room temperature with Orange Butter.
Makes 6 servings
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