There is a Starbucks less than half a mile from my new house.
This might be a problem.
I’m not a coffee drinker (I actually can’t stand the stuff), but for Christmas one year I was given a Starbucks gift card and I had to spend it somehow.
So, I tried out their Chocolaty Chip Frappuccino and their Vanilla Bean Scones, and I never looked back.
I still don’t visit Starbucks too often, but whenever I do, my order is the same–chocolaty chip frappuccino (I always feel so silly saying that string of words out loud) and vanilla bean scones.
I love their vanilla bean scones. Love. them. However, the past two times I’ve been there (which was the past two days… today and yesterday, by the way, since it’s so close to my house now) I have ordered my frappuccino sans scones.
Because I’ve learned I can make my own vanilla bean scones.
I really like this recipe even better. I incorporated sliced almonds (which are optional) that enhance the flavor and take the texture to a new, delicious level. More importantly, it uses real vanilla beans (which I told you a bit about how you can buy them super cheap online in this post).
Look at those beautiful vanilla bean specks. Just look at them 🙂
Vanilla Bean & Almond Scones
- 3/4 cups half & half
- 2 vanilla beans
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup cold butter 2 sticks
- 3/4 cups slivered almonds
- 3 cups 10x sugar
- 1/4 cup + 2 Tbsp milk
- 1 vanilla bean
- 1 vanilla bean
Preheat oven to 375 F
Slice your 2 vanilla beans lengthwise and scrape the innards of each bean into a medium-sized bowl.
Add half & half to the bean innards. Whisk together and set in fridge while you prepare the dry mix for the scones.
In large bowl, combine flour, granulated sugar, baking powder and salt.
Using a pastry cutter, cut in butter.
Stir in slivered almonds.
Retrieve half & half/vanilla mixtrure from fridge and stir wet ingredients into dry ingredients until dough is moist and clings together.
Lightly flour a surface and break the dough into 4 even parts. Roll each part into a ball and then flatten to 3/4" thickness. (See here for scone preparation instructions)
Cut each flattened ball of dough into 4 even pieces and place on parchment paper-lined cookie sheet.
Bake on 375 for 12 minutes.
While your scones are cooling, whisk together the contents of 1 vanilla bean, 3 cups 10x sugar, and 1/4+2Tbsp milk.
Once the scones are cool enough to handle, dunk the top of each scone into your glaze mixture. Return to upright position and allow glaze to cool and harden before serving.
Now, to learn how to make my own Chocolaty Chip Frappuccinos… and maybe rename them 😉