Don't you just love tiny food? I do, cutting something into small pieces magically creates something sigh-worthy. And is it just me, or does bite sized also mean "take three they're small"?
Darling vanilla bean scones were the perfect thing to whip up for a light Mothers Day breakfast that I was fixed last weekend. I visited the farm market with hopes of finding something to pair with my treats and settled on a sweet cherry jam from one of the vendors. Bingo! And this recipe would give me an opportunity to try out a pre-blended gluten free flour mix that we have in stock at Simple Market, called Better Batter. It's been on my to-do list since last autumn, but I haven't gotten around to baking anything with it yet.
I wondered if I could possibly re-create a gluten & dairy free version of the best selling treat from a certain green & white mermaid logo-ed coffee shop chain. I was very easy to do, with the gf flour, vegetable shortening instead of butter and unsweetened almond milk in place of cream. Honestly, I didn't miss any of those ingredients once I tasted these tender morsels! I used one large organic egg (from my backyard!), but by substituting an egg replacer, these could be made vegan as well.
I mixed up the dry ingredients, cut in the shortening and lightly tossed with a fork until blended. Then I turned the dough on to a floured surface and cut them into tiny triangles. Then waited for them to toast up in the oven and glazed them with a dreamy, speckled vanilla bean icing. They were deliciously light and a little crumbly, I loved how the glaze held them together and kept them moist until breakfast the next morning. They would be a delightful start to any day or a wonderful addition to a tea party.
[ r e c i p e ]
darling vanilla scones
3 cups All-Purpose Flour (I used Better Batter)
2/3 cup Unrefined Sugar
5 teaspoons Baking Powder
1/4 teaspoons Salt
1 cup Vegetable Shortening (I used Spectrum brand)
3/4 cup Unsweetened Almond Milk (Feel free to substitute with cow, coconut or other nut milks)
1 whole Large Egg
speckled vanilla bean glaze
3 cups Powdered Sugar, sifted
1/2 cup Unsweetened Almond Milk (I used Pacific Naturals)
1/2 of a whole Vanilla Bean, scraped
directions;
Heat oven to 350 degrees. Sift together gf flour, sugar, baking powder and salt. Using a pastry cutter, blend shortening into flour until mixture is a crumbly texture. Push mixture to the sides of the bowl, leaving a well in the middle, set aside. In a separate bowl (I like to use a large Pyrex measuring cup) measure out milk, add egg and mix until slightly combined. Pour wet ingredients into dry ingredients and mix with a fork just until combined. Flour a large, clean surface with about 1/4 cup of gf flour and turn out dough. Pat into a large rectangle and use a knife to slice into row, and then into small triangles. Carefully lift scones and place onto a parchment lined baking tray. Bake until golden, about 12 minutes. While scones are in the oven, mix together powdered sugar, milk & vanilla bean "caviar" until smooth and creamy. Remove baked scones from oven and allow to cool 5 minutes before moving onto a cooling tray (place more parchment underneath for quick clean up), pour a thin layer of glaze over the scones, making sure that the whole scone is covered. Allow to dry & enjoy!
Enjoy with farmers market cherry jam, a steaming cup of earl grey tea and a classic novel...
(all ingredients supplied by me & Simple Market. Better Batter does not sponsor this blog)
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