Petite Vanilla Scones

I’ve found the vegan baking version of caviar. Know what it is? The seeds from the vanilla bean. Pure, sweet bliss it is. It doesn’t hurt that vanilla is one of my all-time favorite flavors anyways – and those little teensy seeds are the reason why. Ok ok, chocolate comes in a very close second. Right now though it’s all about the vanilla.

All hail the vanilla bean. *bows down before the bean of light*

So I made vanilla scones. Not just plain vanilla scones, but vanilla BEAN scones. Just so you know, you’re going to want to rush out to the store and buy a buttload of vanilla beans just so you can make these over and over again. Then afterwards, while your waiting for the glaze to harden, pour yourself a sweet, crisp glass of wine. If you don’t drink wine then pour yourself a tall glass of whatever makes you feel cool and groovy. I did and I’m a happy girl.

Bake. Eat. Enjoy.

Petite Vanilla Scones

adapted from The Pioneer Woman

For the scones:

3 cups flour

2/3 cup sugar

5 tsp baking powder

1/2 pound of Earth Balance – chilled (very important)

1/4 cup vanilla soy yogurt (I prefer WholeSoy)

3/4 cups vanilla soy creamer (or regular if you can’t find vanilla)

1 1/2 whole vanilla beans (2 if you’re using regular soy creamer)

For the Glaze:

3 cups powdered sugar

1/2 cup soy milk

1 whole vanilla bean

3/4 tsp vanilla extract

dash of salt

Preheat oven to 350 degrees.

For the scone:

Split the vanilla beans down the middle lengthwise and scrape the vanilla “caviar” inside.Stir into the soy creamer and set aside for 15 minutes.

In a medium bowl, sift together the flour, sugar and baking powder.

Cut in the cold Earth Balance either with a pastry cutter or two knives. Continue until it resembles a crumb.

Pour the vanilla cream into the dry ingredients and mix together gently with a fork until it comes together.

Take the dough and turn it onto a floured surface. Use your hands to mix the dough together – it will be very soft. If it’s too moist, add flour. Using a rolling pin, roll the dough into a rectangle about 1/2 to 3/4”  thick. Use your hands to help form the dough if necessary.

Use a pizza cutter or knife to cut the dough into a symmetrical rectangle then cut the rectangle into 12 symmetrical rectangles. Then cut those squares/rectangles in half diagonally so they become two triangles. Unless you’re like me and make triangles of every different size possible because you’re too lazy to measure them out – see below.

Transfer the triangles to a parchment lines cookie sheet and bake for about 18 minutes. You want to take them out just before they turn golden. Let them cool on the baking sheet for 5 minutes then transfer them to a cooling rack.

For the glaze:

Split the vanilla bean in half lengthwise and scrape out the “caviar”. Stir into the milk. Let the milk sit for 10 minutes.

Whisk in the powdered sugar until there are no lumps and the glaze is a good consistency. Whisk in the vanilla extract.

One by one, dunk the top of each cooled scone into the glaze. Transfer to a wire rack. Let the scones set for at least a half an hour before eating (you want the glaze to be hard on the baked good.

By the way, this is Bob. Bob is my kitchen buddy. Everyone should have a kitchen buddy – they’re neat.

I just realized how badly my windowsill needs to be clean. Zoinks.


4 Comments (+add yours?)

  1. Southern Elle
    Sep 13, 2010 @ 03:35:44

    Very cute – they sound yummy 🙂


  2. sandition
    Nov 28, 2010 @ 14:15:31

    These look great!


  3. K. Mertz
    Feb 07, 2011 @ 13:02:16

    Where do you add the vanilla soy yogurt to the recipe? With the vanilla soy creamer? Thanks! Sounds great.


    • Mellie the Baker (VintageVegan)
      Feb 21, 2011 @ 09:01:05

      I’m so sorry I never added that in! You add the yogurt in when you add the creamer.


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