Probably my favourite thing to do when I have spare time is bake. I find the science of baking so interesting, and I love to measure and mix a bunch of ingredients and create a (delicious) masterpiece!
One of the best recipes I’ve ever created is my Cherry-Vanilla Bean Scones. When my husband returned to school in 2006 I got to know one of his professors, and upon hearing that I baked daily, she asked me if I would bake her some scones. These are the scones that I created for her, which she deemed the best she’d ever had! I’ll let you be the judge!
Combine the dry ingredients, then cut-in the butter until the mixture is crumbly.
Add the cherries.
In another bowl, combine the cream, sour cream and vanilla.
Pour the cream mixture into the dry mixture, and stir just until combined.
At this point you can either shape the mixture into individual scones, or put the entire dough into a greased 8″ cake pan. Bake at 350℉ for 20mins. You may need to adjust the time if you bake your scones individually, so keep an eye on them!
While your scones are baking, prepare the glaze. Slice one vanilla bean down the center and scrape the beans from inside with a sharp knife.
Add the vanilla beans to your confectioner’s sugar, then add your cream and mix well.
Allow your scones to cool for about 30 minutes.
Pour your icing over top. Slice your scones like a cake, and enjoy!
Please make sure to leave me a comment if you bake these scones, and let me know what you think!
Cherry – Vanilla Bean Scones
1 3/4 cups flour
4 tsp baking powder
1/4 cup granulated sugar
5 tbsp butter
1 tsp pure vanilla extract
1 cup dried cherries
1/2 cup 10% cream
1/4 cup sour cream
Preheat oven to 350℉ . Combine dry ingredients. In a separate bowl combine the cream, sour cream and vanilla extract. Now mix the wet and dry mixtures just until combined. Form dough into individual scones and place on a cookie sheet, or bake as a whole in a greased 8″ round cake pan. Bake for 20 minutes. Note: Time may need to be adjusted if scones are baked individually.
1 madagascar vanilla bean
1 1/2 cups confectioner’s sugar
1/3 cup 10% cream
Cut vanilla bean down the centre and scrape the seeds from inside with a small knife. In a bowl, combine the vanilla seeds, confectioner’s sugar and cream until creamy.
Remove scones from oven. Allow to cool for 30 minutes, then pour the glaze over them. Slice as you would a cake, and enjoy! For those of you watching your calorie intake, I’m including the nutrition facts.