Anything vanilla, I am there. Vanilla bean? I’m first in line. It’s my favorite spice. (And yes, it is a spice!) It’s not a powerful spice that screams for attention, but a subtle dance upon your tastebuds. Sometimes you have to pay attention to really enjoy it and notice its subtleties. But there’s a reason it’s such a commonly used spice: it’s versatile.
Here, it’s quite strong enough to stand on its own and flavor the scone. Add the little touch of rum icing, that’s what sends this scone right over the top.
Even though I adore vanilla, I’m often disappointed by people’s reactions, or even the vanilla flavored baked goods stores offer. Note: imitation vanilla is NOT vanilla!
Now that that’s out of the way, on to these scones. To be honest, they’re built upon some Vanilla Bean Scones that are already on the blog. I added some ingredients, adjusted others, and removed one main one–butter, gasp!–and then made up these little beauties. And what a surprise they turned out to be. results below instructions.
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla beans
1/4 cup sugar
1/4 cup sour cream (full fat)
1 cup heavy whipping cream
1 cup powdered sugar, sifted
1/2 tsp vanilla beans
2 tbsp half & half or milk
1 tsp rum extract or rum
- Preheat the oven to 450F if you plan on making these right away. Otherwise, preheat about twenty minutes prior to baking frozen scones.
- Combine the flour, baking powder, salt, vanilla beans, and sugar. Whisk to mix.
- In a medium bowl or measuring cup, whisk together 1/2 cup of whipping cream and the 1/4 cup of sour cream. Whisk until smooth.
- Add the sour cream-whipping cream mixture to the dry ingredients and stir to mix with a wooden spoon.
- Add additional whipping cream until the dough just comes together. A few dry bits are okay, just give the dough one or two kneads as you press it out onto the counter.
- Press the dough out into a 1/2-inch high log or two 1/2-inch high rounds. Cut into 16 small to medium sized scones.
- Place scones on a parchment lined baking sheet at least three inches apart from one another. Brush with half and half, if desired.
- Bake about 12 minutes, or until lightly golden on top.
- Remove and allow to cool on a wire rack. Do not leave them on the pan, or they will sweat and get soggy.
- After the scones are cool, make the glaze. Using a flour sifter, sift the powdered sugar into a medium sized bowl.
- Add the 1/2 tsp of vanilla beans to the powdered sugar. If you are using vanilla bean paste, do not add it to the sugar yet. Instead, add it with the rum extract down below.
- In a small measuring bowl, combine a tablespoon of the half and half (or milk) with the rum extract and stir to mix. This will more evenly distribute the flavoring in your frosting. If you are using vanilla bean paste, add it here
- Add the rum-half-and-half mixture to the powdered sugar and whisk to mix. If the glaze is too thick, continue adding half and half in teaspoon increments, a little goes a long way here. You want a glaze that is easy to drizzle, but not one that won’t set.
- When your scones are cool, drizzle them with the icing. You can use a specialized icing bag, or else stuff the icing into the corner of a plastic sandwich bag and cut off the tip of the corner to create a tip.
- Allow the icing to set and then enjoy your scone however you please. (But I like mine with a cup of strong coffee.)
I was quite surprised by the reaction to these unassuming little scones. I’d made them so people who didn’t care for my S’mores Scone idea (as, let’s face it, some of us prefer the simpler things), and I’m glad I did. For these are the ones I’ve heard rave things about.
They’re soft, moist, and the flavor is decadent. Not to mention how easy they are to make. It’s one of the simplest recipes ever, and it’s absolutely worth it. Now stop reading, and start baking.