Vanilla Sugar-Crusted Scones Recipe
This post may contain affiliate links. Please read full disclosure here. Thank you!
Here is a delicious recipe for vanilla sugar-crusted scones from Neilson-Massey Vanillas. Enjoy!
(Yield 1 to 1 ½ dozen)
1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
6 oz. (1 1/2 sticks) unsalted butter, cut into small cubes
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (or Organic Madagascar Bourbon Pure Vanilla Extract)
1 cup (or less) whipping cream
1/2 cup sugar
4 oz. (1 stick) unsalted butter, melted
Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Cut the vanilla bean lengthwise and scrape the seeds into a bowl; discard the bean. Combine the flour, baking powder, 1/3 cup sugar and the salt in a food processor container and process for 10 seconds.
Add equal amounts of the butter in three stages to the dry ingredients and process for 6 to 8 seconds per addition; the dough should have a slightly coarse texture. Place the dough in a large mixing bowl and make a well in the center. Add the egg, vanilla extract, 3/4 cup of the cream and the vanilla seeds. Stir with a fork 10-14 times awhile turning the bowl. Knead five or six times; the dough should hold together. Add enough of the remaining cream to reach the desired consistency if the dough does not hold together or seems dry.
Sprinkle 1/2 cup sugar on a work surface. Turn the dough onto the sugar work surface and knead gently so the dough holds together. Let rest for 3 to 5 minutes. Divide the dough into two discs 1 inch thick and 6 inch to 8 inch in diameter. Cut into wedges. Place the scones on the prepared pans. Brush with the butter. Bake for 17 to 20 minutes or until brown. Remove to a wire rack to cool.
A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen-Massey.
Note: To experiment with a different flavor profile, try their Mexican or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican or Gourmet Vanilla Beans.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.
Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. www.nielsenmassey.com
Image and recipe courtesy of Neilesn-Massey Vanillas