photos by Kelsey!
1/2 cup sour milk
1/2 tsp baking soda
1 vanilla bean
1/2 egg (or one small egg)
2 cups flour
1/2 cup white sugar
1 tsp baking powder
1/8 tsp cream of tartar
1/2 tsp salt
1/2 cup chilled butter
2 cups icing sugar
1/4 cup cream or milk
1 vanilla bean
2) In a medium sized bowl mix together your sour milk (I used 1/2 cup of milk with about a 2 teaspoons of vinegar), baking soda, the paste from one vanilla bean (see instructions below on how to remove the paste/seeds), and the egg. (I beat an egg in a bowl, and measured half of it out, it was just under a quarter of a cup, though if you have small eggs I am sure it would be fine.) Let this mixture sit while you combine dry ingredients separately.
3) In a large bowl mix together the flour, white sugar, baking powder, cream of tartar and salt.
4) With a pastry blender cut in the chilled butter. If you do not have a pastry blender, cut it into pieces with a knife before you add it, and then blend it with a fork.
5) Now stir in the wet ingredients, careful not to over mix. I usually end up with a mixture that resembles large crumbs and is a bit floury - rather than dough. (see photos below)
6) Don't worry if it is a bit of a mess, dump it onto a lightly floured surface, and gently press it together until it sticks together. (think biscuits or pie dough - you are NOT kneading bread!)
7) Once it sticks together in a decent ball, cut it into 4 sections.
8) Gently flatten out each section into a circle, and cut into 6 triangles.
9) Transfer these triangles onto a baking sheet, and bake for 10 minutes, or until golden brown on the bottom.
10) While the scones are baking, mix together the vanilla glaze.
10) Remove from pan while still hot, and spoon over glaze. It should run nicely down the sides, and then harden.
To extract the seeds from the vanilla bean:
1) Cut off the tips - I find this makes them a little bit easier to separate.
2) Run your knife down the middle of the bean. Be careful to only cut through one layer. If you split your bean into two pieces, it will just take a bit longer remove the seeds.
3) Once you have split the bean, pull it apart, doing your best to make it flat.
4) Take a spoon or a knife, and run it down the inside of the bean, where the seeds are. They should easily scrape off onto your utensil.