Monday, March 2, 2009

Snow Day Vanilla Scones

We had a snow day today—winter is reminding us that it’s still here and not quite spring yet. So what is one to do when snow blankets the ground and keeps everyone inside? Why bake scones, of course! I made vanilla scones—(we’ve already established my love of vanilla). These scones are dense yet crumbly and just perfect served warm with the sweet drizzled glaze.

Adapted from:
Mini Vanilla Scones, May M.

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup
vanilla sugar
5 tablespoons unsalted butter, cold, cut into small cubes
1 cup regular full-fat sour cream1 large egg yolk
2 teaspoons vanilla extract (or 1 vanilla bean, scraped)
1 ½ cups powdered sugar
Water, as needed

Preheat oven to 400 degrees F.

Combine flour, baking powder, baking soda, salt, and vanilla sugar in a mixing bowl. Cut the cold butter into the dry ingredients until the flour mixture resembles coarse meal. In a separate bowl, whisk together the sour cream, egg yolk, and vanilla. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully
incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.)

Place the sticky dough onto a well-floured board and knead it into a ball. Flour
your hands and a rolling pin and roll the dough just under 1-inch thick. Keep moving the dough on the floured board so it doesn’t stick. Flour a cutter and cut the dough into the scone shapes. Place the scones on a parchment-lined (or ungreased) baking sheet. Bake for 12-15 minutes until the scones are golden brown on top.

Prepare the glaze while the scones are baking. Place the powdered sugar in a medium bowl and add water one teaspoon at a time, mixing vigorously until smooth and runny. Use a pastry brush to apply a thin layer of glaze over the hot scones. Serve immediately. Store cooled scones in an airtight container.

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