I made scones, y’all! Vanilla Bean Scones with Black Tea Glaze, to be exact about it. And I feel very fancy. These little scones are special, delicious, and yes, pretty easy. Because that’s how I roll in the kitchen, as you know. If I can do this, so can you. Here’s how.
What you need:
For the scones:
2 C almond flour
1/4 t baking powder
1/4 C honey
1/4 t vanilla extract
1 t lemon juice
pinch of salt
1 vanilla bean (optional, but recommended)
For the glaze:
1 C powdered suar
1 1/2 T brewed black tea
Here’s what you do:
- Preheat oven to 350 degrees AND line a baking sheet with parchment paper.
- Mixing the Dough: In your favorite big bowl mix almond flour, baking powder and pinch of salt.
- In your favorite smaller bowl, mix 1 egg, honey, lemon juice, vanilla extract, and optional vanilla beans (acquired by splitting the pod and scraping out the tiny black seeds with the edge of your knife) and whisk until combined.
- Pour wet ingredients into dry and mix until thoroughly you have a thick dough. Don’t panic at any point and think there’s not enough liquid. There is, just keep stirring with your favorite wooden spoon.
- Shaping the Dough: This is where I got nervous. Dough intimidates me. If it does you too, be courageous. Flatten dough out onto parchment lined baking sheet and shape into a rectangle shape, about 7 inches long and 4 inches wide. If you are a recovering perfectionist like me, you may be tempted to get out a measuring device. Do not do it. Just trust that you’re getting it right. You can do this.
- Cutting the Dough: OK, here’s another place where I got nervous. These next steps sounded a lot like math or geometry. Again, don’t panic. It’s OK. Cut the dough in half short side to short side with a long knife long. Cut all the way through, but just lift your knife back out without moving anything.
- Cut your shape into 3 even sections long side to long side, again by pressing your knife through the dough and lifting it back out, so that all the pieces remain next to each other.
- This should leave you with 6 even squares. Righty-o?
- Ok, stick with me. Now cut each of those squares in half diagonally so that you end up with 12 dainty triangles. Again, cutting through, but leaving pieces together. So far so good?
- Baking: Place scones in oven for 10-15 minutes or until very slightly golden brown. Apparently these are easy to overcook. Start keeping a close watch at about the 10 minute mark.
- Cooling and Breaking Apart Once they’re done, take them out and let them cool for about 10 minutes
- Time to take them apart. I slid a knife underneath each one before removing it from the parchment, just to avoid any bits sticking to the parchment. Once separated, return them to the cooling rack until they’re cool like The Fonz.
- The Glaze: Mix the powdered sugar and tea together in another favorite bowl. I like it thick like Elmer’s Glue. Add more tea for a thinner glaze, more sugar for a thicker one, depending on your preferred glaze constitution.
- Once the dainty scones are super cool, you can top with the glaze. You can spoon directly on top and spread with a spoon. You can dip the tops in to the glaze, letting excess drip back into the bowl. You could even get super fancy, I suppose, and drizzle the glaze over top in a nice zig-zaggy pattern. Own this step outright and do what you want. Leave some naked, if that’s what feels right.
So these ain’t gonna last in your house very long. But just know that you can leave them out for a day or two, or keep them refrigerated for a week or two.
These little guys are wonderful with a strong cup of afternoon tea, or a morning cup of good coffee. Share these with someone you love so both of you can feel special. And remember, my friends, to eat the food you love, with love.