Scones are one of my favorite snacks to have with tea or coffee. It’s kind of like my 3pm break at work. I’ve tried scones at a few bakeries and coffee shops but always felt that I could perfect the recipe and make moist scones with indulgent flavors. Today, I put a variation on my basic scone recipe and used a bourbon infused vanilla bean.
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Ingredients
2 cups unbleached all-purpose flour
¼ tsp salt
½ cup sugar
2 Tbsp baking powder
½ cup cold butter
6 oz semi-sweet chocolate or a mix of dark chocolate
1 egg
1 vanilla bean (I used a bourbon infused vanilla bean, but you can use
1 cup of milk (1% or 2% milk)
Glaze
3 cups confectioners’ sugar
Add the rest of vanilla bean
2 tbsp milk
Instructions
-Grease a 9” x 12” cookie sheet
-Scrape out the inside of the vanilla bean and add to the milk, set aside and let the vanilla soak in the milk for about 20-30 mins
-Combine the dry ingredients in a single bowl and mix together
-Use a pastry blender or a fork to cut the butter into the dry ingredients, until the mixture is crumbly
-Add chocolate chips or broken pieces of a good quality chocolate bar to the mix
-In a separate bowl, add the egg, vanilla and milk and stir to combine
-Finally, add the liquid ingredients to the dry ingredients and fold the dough over until the dry ingredients are moistened and the dough can be formed. (The dough may be sticky but you can add some additional flour to reduce the stickiness).
-Form the dough into about 12 individual round balls (about 1/2 the size of your fist) for large scones.
-Brush each scone with milk and put onto baking sheet and into oven for about 20-30 minutes or until the scones are golden brown.
-Once the scones are golden brown, remove from oven and let cool. Put the glaze together and brush onto each scone.
The scones will last about 3-4 days in a lightly covered container or plate. You can even freeze some left over scones (wrap in wax paper and then foil) for up to 3 months!