Happy Sunday! This Sunday has been especially relaxing for me since I have spent the past two days enjoying the beautiful mountain air!
I can tell you that I am definitely a mountain girl over a beach girl! There is nothing better than waking up early, stepping out into the fresh, crisp mountain air, sipping on a warm cup of tea, and enjoying the beautiful scenery around you! I am speaking strictly from experience here, as that is what I’m currently doing while typing this out…
In a previous post, I talked about the delicious chicken salad I brought as a lunch we could snack on, but today I’m going to tell you all about the delicious, portable breakfast I packed for us!
Sweet, delicious vanilla bean scones! As I mentioned earlier, a cup of tea is a requirement in the morning and I can’t think of a better pair than tea and scones! It’s the cherry on top of this peaceful, perfect moment!
I decided on scones, mainly because they’re super delicious, but I also wanted something that would be easy to pack! We stayed the weekend in a mountain house, so we really packed the car full. I didn’t want to worry about a quiche getting knocked over, or muffins getting squished. I wanted something a little bit sturdier but also super delicious! Plus, we don’t typically have scones for breakfast so it makes it seem a little special!
A couple of years ago, I spent some time practicing different scone recipes to figure out what certain ingredients did to each recipe, and what produced the best scone, in my opinion. This recipe today is kind of a combination of my three favorite scones!
I highly recommend using something like vanilla bean paste or actual vanilla bean pods, if you’re feeling fancy. I love seeing the tiny little specks of vanilla bean in the dough and glaze of these scones. I think that it helps emphasize the flavor and take these scones to the next level. You can find vanilla bean paste at your local grocery store, it’s a little more cost-effective than vanilla beans.
2 cups of flour
4 tablespoons of sugar
1 tablespoon of baking powder
1/4 teaspoon of salt
1 stick of butter, frozen
1/2 cup of heavy cream
2 teaspoons of vanilla bean paste
1 cup of powdered sugar
2-3 tablespoons of heavy cream
1 1/2 teaspoons of vanilla bean paste
Dash of salt
Start by placing your butter in the freezer. It’s crucial to this recipe for the butter to be as cold as you can get it! Next, combine the flour, sugar, salt, and baking powder in a bowl whisking to combine.
Take the butter from the freezer. Using a box grater, grate the butter into the dry mixture. Using a grater creates the perfect little pieces of butter needed to make this dough amazing, without having to handle the butter too much. Mix the butter into the dough until the butter is in pea-sized pieces.
Add the vanilla bean paste to the heavy cream. Pour the heavy cream over the dry mixture. Stir until a loose dough forms. Dump the dough onto a floured surface. At first, it’s going to look very crumbly, don’t worry, it’ll come together! To begin to form the dough, I use a type of “squeezing” method. I take the dough and just squeeze it into my hands to get it to come together. I keep doing this, slowly adding in more of the dough together. I flip the dough over a couple of times to make sure I’m getting every little nook and cranny of the dough squeezed together. Once the dough is fully combined, cover in plastic wrap and place in the freezer for about 10-15 minutes.
Preheat the oven to 400 degrees. Take the dough from the freezer and begin to roll into a rectangular shape that’s about an inch thick. I trim the edges to make sure the rectangle has smooth lines, but that’s optional! Then cut the dough in half lengthwise, then make three vertical cuts along the dough, creating 6 small squares. Cut each square in half diagonally to create two small triangles! Altogether you should have 12 mini scones!
Place on a silicone-lined baking sheet and bake for about 10-13 minutes.
When the scones come out of the oven, allow to cool on a wire baking sheet. Begin to work on the glaze. Combine powdered sugar, heavy cream, salt, and vanilla bean paste in a bowl. Stir to combine. If you want a thicker glaze, only use two tablespoons. I used 3 tablespoons because I like a thinner glaze that kind of cascades down the side of scone.
I take a cooled scone and gently dip the top of the scone into the glaze. I used an offset spatula to gently wipe off the excess glaze and place it on a wire baking sheet for the glaze to harden.
Enjoying these scones with a warm cup of tea, looking at a beautiful mountain view has to be my favorite combination of all time. I think it should be a requirement that to fully enjoy a sweet scone, a mountain view with a chilly morning breeze has to be present. That sounds fair enough!