Speckled Vanilla Bean Scones
Like many people, we used to swing by our local Starbucks in the morning to grab a Vanilla Bean Crème Frappuccino® paired with a vanilla bean scone. This breakfast option was fast, convenient and boy, were those scones tasty. To no one’s surprise, loading yourself up with that much sugar in the morning does not typically make for the best start to your day. We cut that habit out many years ago, but we sure missed those delectable little scones. These lovely vanilla-speckled delights are a much healthier option, and we’re happy to say we didn’t sacrifice flavor to achieve this!
Ingrediënten
yield: 12 scones
- 1 vanilla bean seeds scraped out and divided
- ¾ cup 180 ml full-fat coconut milk
- 1 cup 133 g plus 6 tbsp (48 g) cassava flour, plus additional as needed
- ⅓ cup 63 g maple sugar
- 2½ tsp 10 g baking powder
- ¼ tsp fine sea salt
- ½ cup 114 g grass-fed butter, chilled and cut into ½” (1.3-cm) pieces
- 1 large egg
- 2½ cups 330 g organic powdered sugar or maple powdered sugar
Instructies
- Preheat the oven to 350°F (177°C).
- Line a medium baking sheet with parchment paper or a silicone baking mat.
- Place the vanilla bean seeds in a small bowl, reserving a pinch for making the glaze.
- Add the coconut milk and whisk to combine it with the vanilla bean seeds.
- Set this mixture aside.
- In a medium bowl, add the cassava flour along with the maple sugar, baking powder and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or use your fingers until you have a nice crumbly texture and the butter is combined with the dry ingredients.
- Reserve 2 tablespoons (30 ml) of the vanilla milk in a small cup for brushing the scones before baking them.
- Next, transfer ¼ cup (60 ml) of the vanilla milk to a small bowl for the glaze.
- Add the egg to the remaining vanilla milk and whisk them together until they are combined.
- Make a well in the middle of the flour mixture and add the egg–vanilla milk mixture.
- Mix them together using a small wooden spoon until the dough comes together and forms a nice ball, working the dough with your hands as needed.
- Lay a medium piece of parchment paper on a flat work surface and dust it with a bit of additional cassava flour.
- Place the dough in the middle of the parchment paper and shape the dough into a 6 x 5–inch (15 x 13–cm) rectangle with your hands, pressing it until it is about ¾ inch (2 cm) thick.
- Using a sharp knife, cut the dough into six rectangles measuring approximately 2 x 2½ inches (5 x 6 cm).
- Cut these rectangles in half diagonally, giving you twelve scones.
- Carefully place each scone on the prepared baking sheet, leaving at least 2 inches (5 cm) between each scone.
- Using a pastry brush, carefully brush each top with the reserved 2 tablespoons (30 ml) of vanilla milk.
- Bake the scones for 15 to 17 minutes, or until the edges just begin to turn brown.
- Remove them from the oven and let them cool completely on the baking sheet.
- While the scones are baking, prepare the glaze.
- Whisk together the reserved ¼ cup (60 ml) of vanilla milk with the remaining pinch of vanilla bean seeds and the powdered sugar.
- Once the scones are completely cool, carefully dip an upside-down scone into the glaze, letting the excess glaze drip off.
- Place the scone on a cooling rack to allow the glaze to continue to drip and become firm.
- Repeat this step with all the scones.
- Enjoy them once the glaze has firmed up.
- Store any leftovers at room temperature for up to 2 days.
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