Sunday, January 29, 2012

Vanilla Bean Scones

As I've mentioned several times before, my daughter Caroline has an egg allergy.  She's actually allergic to several things, but that's the only food allergy (that we know of).  I know that I should be glad that it's not deadly, and that she is otherwise very happy and healthy, but to be completely honest, it makes me really sad sometimes.  Like when we go to a birthday party and all the other kids are eating cake, and she's eating the graham cracker that I brought along for her.  Or when she doesn't get to eat the fun snacks at preschool, and just eats her boring goldfish.  Last week was "circus week" at school, and when I asked what she had for a snack, she told me that she had her crackers, but that her friends had "cupcakes shaped like clowns."  Luckily, she understands that "eggs can make her sick," but I still feel a little tug at my heart when she misses out.  I know it's not the end of the world that she doesn't get the occasional cupcake (first world problems, right?), but I hate that she is limited and restricted, and that she'll probably feel left out as she gets older.  We are having her retested next month, so we're cautiously optimistic that she's outgrown it, but I'm trying not to get my hopes up. 

In any case, when I make things like these scones, it almost makes me forget about her allergy - they are naturally egg free!  And insanely delicious, at that.  I used the base recipe from these blueberry scones, and adapted it to my liking - adding a vanilla bean, some vanilla extract, and vanilla Greek yogurt - triple the vanilla flavor!  I also decreased the salt a bit and added a little more sugar.  I had originally planned to top these with a vanilla glaze, but after tasting them, it definitely wasn't necessary.  Not to sound overly effusive, but these are easily the best scones I've ever made.  I know that vanilla may sound boring, but they are light and fluffy, buttery, perfectly sweet, and the best part is the crispy top and bottom.  They are brushed with butter and sprinkled with sugar before baking, and the sugar caramelizes a bit.  So perfect.  This recipe makes eight scones, and I'm very embarrassed to admit that I probably ate five of them over the course of three days....

Possibly the best part about making these scones was letting Caroline help me, and then taste one.  She loved it, and it was so nice to allow her the special treat.  When I make things like this, it doesn't make her allergy seem so bad.

Vanilla Bean Scones
adapted from these Blueberry Scones, which are from America's Test Kitchen
makes 8 scones
  • 8 Tablespoons cold butter, plus more for brushing
  • 2 cups all-purpose flour
  • 1/2 cup + 2 Tbs granulated sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 vanilla bean, split open and seeds scraped out
  • 1 Tbs vanilla extract
  • 1/2 cup vanilla Greek yogurt
  • 1/2 cup milk or buttermilk
Grate the butter on the large holes of a box grater onto a plate lined with parchment paper, and freeze.

Preheat oven to 425, and combine the dry ingredients.  Stir in frozen butter.  Whisk together the vanilla bean, yogurt, vanilla extract, and whole milk, and stir into the dry ingredients with a wooden spoon until just combined.  The dough will be crumbly, but that's okay.

Turn out onto a well-floured surface, and knead a few times until it forms a ball.  Roll out into a 12x12 inch square.  Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square.  Place on the parchment-lined plate, and freeze for 5 minutes.

Roll out to a 12x12 inch square again.  Carefully roll up, as you would cinnamon rolls.  Press the roll into a 4-inch wide rectangle.  Using the bench scraper, cut into 4 equal-sized rectangles.  Then cut each rectangle diagonally to make 2 triangles.

Place on a baking sheet lined with parchment paper.  At this point the scones can be baked or refrigerated overnight.  Brush with melted butter, then sprinkle with sugar.  Bake 18-25 minutes, or until golden-brown. 


Sara {home is where the cookies are} said...

Ooooo. I definitely want to try these. My kids are huge fans of baked things on weekend mornings, but really not fans of chunky fruit added in. These look like they might be perfect to add to our weekend rotation! Thanks!

Anonymous said...

These look absolutely stunning! Yum!

Elizabeth said...

Scones are my favorite breakfast pastry next to muffins. These look great!

Cooking with tien said...

Hi, Josie,
I am sending some recipes that tastes pretty good without eggs. I hope it will come to some use..

All that I can say is that I understand. -Tien

Anonymous said...

These look fantastic! Can't wait to try them. Yum!

wedding maldives said...

Thanks for sharing such an interesting information.

Made in Sonoma said...

I love scones! These looks divine.

Anonymous said...

Oh that story just touched my heart! Your love for your Caroline is so apparent, and I'm so glad she got to make these with you. :) They look amaaazing!

Anonymous said...

The smell of scones baking are something that should be bottled ... and there's truly nothing better than a fresh scone right from the oven *yumm* Fantastic recipe :)

Joanne said...

Poor little girl! But thankfully there are lots of vegan or egg-free treats out there that are super delicious. Like these! I would never know there was no egg.

Angela said...

Even without an egg allergy, scones are some of my favorite treats! Glad Caroline got to enjoy making and tasting these with such a caring mommy :)

Heather@Kids in the Sink said...

I love vanilla and scones are maybe my favorite breakfast treat so these look delicious! I don't have anyone with food allergies but scones are my go to treat when I find myself wanting to bake but out of eggs.

Jen said...

One of my favorite non-egg desserts is Wacky Cake, which uses a little vinegar for lift when it reacts with the baking soda in the dry ingredients. Cook's Country published a recipe that is very good.
One of my favorite childhood treats!

tinapete1975 said...

When I was vegan (I am now vegetarian for 7 years) I used Ener-g egg replacement in everything that I baked, including home-made cakes and bread (and cupcakes :)). You could make a fun night the night before her next birthday party and you guys can make cupcakes together so she can take some to share as well :) Here is the link so you know what the box looks like

You should be able to find it at any health food store or can order it online.

(This is not a mixture that you can "scramble, or fry. It is a powder that you mix with water. This is strictly used in baking to replace eggs)

The Epicurean said...

I actually came here to post the same recipe Jen did. It's eggless but tastes like the perfect cake, and is so easy to make I could do so in my sleep. It also doesn't take specialty ingredients - my problem with many low-allergen recipes.

Also, you can add 1/4 c applesauce in place of egg when baking. It makes brownies really, really good.

Annie said...

How funny! I am planning to make an adaptation of that same scone recipe tonight. Now I'll have to try your variation too! They sound wonderful.

Josie said...

Thanks Tien, I'll take a look!

Jen and Jane, thanks for the recipe for the Wacky Cake. I'll have to try that!

Tina, I actually do have Ener-G, but if I'm making something that I plan to blog then I prefer to use regular eggs for consistency. I use it a lot for pancakes and waffles on the weekends though!! :)

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