Vanilla Rose Scones
Inspired by my Persian heritage and my love for mixups on classic desserts, this scone has real vanilla bean (you can even see the black specks in the scone), rosewater, and a touch of cardamom for some spice. It's sure to be your new favorite baked good on the weekend.
Ingredients
- 2 cups (250 g) all purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp kosher salt
- 2 1/2 tsp baking powder
- 1 stick unsalted butter, frozen
- 1/2 cup buttermilk
- 2 tbsp heavy cream for brushing scones
- 1 large egg
- 1 tsp vanilla extract
- 1/2 vanilla bean
- 1 tsp cardamom
- 1 tbsp rosewater
For vanilla glaze
- 1/2 cup powdered sugar sifted
- 1-2 tbsp heavy cream or half and half
- 1 vanilla bean
Instructions
- Whisk all the dry ingredients in one large bowl.
- Grate the frozen butter into the dry ingredients bowl, then incorporate into the dry ingredients until combined (the butter should be in pea-sizes). Place bowl in freezer during the next step.
- Whisk wet ingredients in a smaller bowl.
- Pour evenly over butter/flour mixture and mix with a rubber spatula or your hands until just incorporated. Do not over mix!
- Pour dough onto a lightly floured surface and make into a ball with your hands.
- Flatten out into an 8-inch circle or one that is about an inch in thickness. You can use a rolling pin to help with this.
- Cut into 8 triangles then add these to a parchment paper lined baking sheet. Pop into freezer and preheat oven to 400 degrees.
- Once oven is preheated, take scones out of freezer and brush each with heavy cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack when done.
- Make vanilla glaze by whisking together ingredients and drizzle on the scones!
- Optional: add edible rose petals on top!