These baby scones are enhanced with vanilla bean paste in the buttery dough as well as the glaze. Use tart dried cherries for the perfect chewy bite.
Course Breakfast, Snack
Keyword cherry, scones, vanilla
Dietary Restrictions Vegetarian
Prep Time 25minutes
Cook Time 16minutes
3cups all purpose flour
8tablespoons unsalted butter(one stick) at room temperature, cut into small cubes.
3/4cupdried cherriesfinely chopped
1 large egg
2teaspoonsNeilsen-Massey Vanilla Bean Paste
For Vanilla Bean Glaze
1cup powdered sugar
1 teaspoonNeilsen-Massey Vanilla Bean Paste
Preheat the oven to 450°. Line a half sheet pan with parchment paper and set aside.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl and whisk together. Add the butter and use a pastry cutter to cut the butter into the dry ingredients until it the butter bits are about the size of peas and the mixture resembles coarse meal.
Stir in the chopped cherries and toss to combine.
In a small bowl, combine the buttermilk, egg and vanilla bean paste and whisk together.
Make a well in the center of the dry ingredients and pour the buttermilk mixture into it. Use a rubber spatula to mix the flour and buttermilk combination until it just comes together and there are no more dry spots in the mix. Do not overmix.
Dust a work surface with flour and turn the dough out onto it. Knead two to three times and gently pat into a large circle that's 3/4" thick.
Use a 1 1/2" to 2" round cutter to cut individual scones from the circle of dough. Do not twist the cutter in the dough as it will inhibit rising -- just press straight down.
Transfer the scones to the prepared pan. Brush the scones with milk and sprinkle with sparkling sugar (if using).
Bake for 8 minutes, then rotate the pan 180° in the oven. Cook for an additional 4-6 minutes or until the scones are lightly browned. Remove from the oven to cool.
Make Vanilla Bean Glaze
While the scones are cooling, make the glaze. Combine the powdered sugar, milk and vanilla bean paste and mix until smooth and creamy.
Drizzle the glaze over the top of each scone, or conversely, dip the tops of the scones into the glaze, letting the glaze run off a bit before flipping them over to dry. Sprinkle with additional sparkling sugar if desired.