See I am not a CrackBux junkie but on the rare occassion I partake, I always cop one of their pastries. Their OK. So when I found this recipe over here I. Couldn't. Wait.
Eating this was like eating a warm, citrusy, sweet biscuit! The lemon was a WONDERFUL addition to this pastry.
I didn't use the glaze from her site (but I will the next time I make them). Since I ran out of powdered sugar I used a lemon simple sugar glaze (one part lemon juice to one part sugar, heated until dissolved). I'm going to whip up a batch for my cousin just so I can have an excuse to make them again...I can't have all that goodness all up in my house less I gain 50lbs!
The only change I made was I did not use vanilla bean paste. I used vanilla bean and I did not use the glaze. I also may have used a bit more lemon zest cause I love lemon in pastries!
Vanilla Bean Scones
Adapted heavily from http://amybites.com/?p=855
What you need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 5 tablespoons cold, unsalted butter, cubed
- 1 cup sour cream (regular)
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste or vanilla beans
- 1 teaspoon lemon zest
What to do:
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine dry ingredients (flour, baking powder, baking soda, and sugar) with cubed butter. Cut in butter until mixture resembles coarse meal (the dough will be kind of grainy).
- In a separate bowl, whisk together wet ingredients: sour cream, yolk, vanilla beas, and zest.
- Add wet ingredients to dry ingredients. Mix with a fork or whisk until dough comes together.
- Place dough on parchment lined baking sheet, then form with floured hands into an approximately 9 by 12 inch rectangle.
- Cut into 12 squares, then each in half diagonally until you have 24 wedges*.
- Bake for 17 minutes or until golden-brown. Let cool on wire rack before using glaze of your choice.
Originally posted February 2, 2011