Is there anything better than vanilla scones? Oh, maybe vanilla bean scones. With vanilla bean icing–oh, and a hint of rum. Because otherwise you have to ask (in Captain Jack Sparrow’s voice) “Where has the rum gone?!”
So yeah, back to our original question. Vanilla bean scones. Perhaps a better title would be Vanilla Bean CREAM scones. Because, yeah, there’s a lot of cream in there. No butter, but lots of deliciously creamy cream. And no, that’s not overkill on the adjectives.
I am a vanilla lover. I think I should get a bumper sticker for that or something. I mean, give me any spice, and I will pick vanilla. It’s sweet, it’s got just a bit of heat, it goes with most everything, and it’s just something that will melt in your mouth. (And yes, vanilla is a spice. #dontarguewithme)
But the great thing about this scone recipe is that this is a recipe to showcase scones how they are meant to be… And by that, I mean the light vanilla flavor, the sweetness of the rum-vanilla icing, and the wonderfully airy texture that these scones offer, it’s just a treat for the tastebuds.
Yield: 16 med/small scones
Prep time: 15 minutes
Baking time: 12-15 minutes
Finishing time: 10 minutes
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla beans
1/4 cup sugar
1 tsp vanilla extract (optional)
1/4 cup full-fat sour cream (can also sub full-fat Greek yogurt)
2/3-1 cup whipping cream
1 cup sifted powdered sugar
1/2 tsp vanilla beans
2 tbsp milk or half & half
1 tsp rum extract or rum
P.S. if you plan on drenching your scones in icing, I’d double this icing recipe to have more to work with. It’s the perfect amount for generous drizzling, but might need more for bathing.
1. Preheat oven to 450F. In a large bowl, combine the dry ingredients, flour, baking powder, salt, vanilla beans, and sugar.
2. In a small measuring cup, combine the extract (optional for major vanilla flavor), sour cream, and 2/3 cup of the whipping cream. Whisk lightly to mix.
3. Pour the wet ingredients into the dry ingredients and turn over with a wooden spoon to mix. The dough should be slightly dry when fully mixed to prevent spreading in the oven. If there are just a few dry bits, then give the dough a couple of kneads. Add whipping cream 1-2 tbsp at a time until the dough barely comes together.
4. Press dough out into two rounds or log about 1/3-inch high and cut into about 14-16 scones.
5. Bake on a parchment-lined baking sheet until golden.
6. When the scones are finished baking, remove from the oven and put on a cooling rack.
7. While the scones are cooling, make the icing by putting all the ingredients in a large bowl and whisking until smooth. When the scones are cool, or almost cool to the touch, drizzle or bathe in icing.