Wednesday, 6 June 2018

Vanilla Bean Scones

These really are the best scones I've ever made.

Vanilla Bean Scones
slightly adapted from here

For the Scones:
3 cups plain flour (I use "00")
2 tablespoons polenta
2 tablespoons caster sugar
1 tablespoon baking powder
¼ teaspoon fine sea salt
170g cool unsalted butter, diced
¾ cup buttermilk, plus extra fro brushing
¼ cup maple syrup
1 egg
1 tablespoon vanilla bean paste

For the Glaze:
1 cup icing sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla bean paste

Make the Scones:
Preheat the oven to 190C and line a baking tray with baking paper. Set aside.

Put the flour, polenta, sugar, baking powder and salt in a large bowl and stir to combine. Use a pastry butter (or your fingers) to cut in (or rub in) the butter until you have a rough, crumbly mixture.

Put the buttermilk, maple syrup, egg and vanilla bean paste into a jug and whisk to combine. Pour into the dry ingredients and blend just until it comes together, but there are still dry pieces. Dump the mixture out into a work surface and bring the dough together with your hands, flattening and folding the dough a few times (this building flakiness). Make two discs from the dough and cut each into six scone wedges. Place them on the prepared tray and brush the tops with buttermilk. Bake for 18 - 20 minutes until they are light brown on top. Transfer to a wire rack to cool completely before glazing.

Make the Glaze:
Whisk the glaze ingredients together until smooth. Drizzle over the cooled scones.  Leave to set for an hour before eating.

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