My brain can’t stop thinking of flavor combinations… It’s a problem sometimes. Like right now how I’m up at 4 am, mentally combining oreos and snickers, I really should be sleeping. But I can’t stop thinking of using them in a cupcake. Or ice cream. And at this point, I might throw them into a blender with some coffee and call it breakfast. Hmmm, that’s not a bad idea, actually. Anyways, all of that is completely unrelated to these scones…
Well, it’s kinda related because I have a new love affair with vanilla bean paste, and have been combining it with everything! Ice cream, yogurt, cheesecake, baklava… yep, I’ve put vanilla bean paste in all of it, and it-was-awesome. I’ll admit, I didn’t really know what vanilla bean paste was until recently though. I would see it in recipes and either shy away form that recipe, or just replace it with vanilla extract. Not anymore!
I found this little jar at Ross for way cheap, 50% less than at William Sonoma, so I snagged 2 jars. I shoulda bought an entire case, or 6. Who knew Ross of all places would have vanilla paste. Oh, and I also picked up some awesome strawberry rhubarb jam. I can’t wait to dig into that stuff! But for now, I’m using vanilla bean paste in everything. I’m going to turn into one giant vanilla bean soon.
Mmmmm, vanilla beans, so, bean-y.
It’s almost like nature’s sprinkles (which is something else I’m completely obsessed with currently, but that’s for another post…).
Vanilla Bean Oatmeal Scones
Vanilla Bean Oatmeal Scones:
- 1 1/2 cups whole wheat flour
- 1/4 cup sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 cup rolled oats
- 2 tsp vanilla bean paste
- 1/2 cup buttermilk
Vanilla Bean Buttermilk Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp buttermilk
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
In the bowl of a food processor, combine the flour, sugar, baking powder, and baking soda. Pulse a couple of times to blend it.
Add the butter and pulse 15-20 times or until it looks like really coarse sand. (or you can use a pastry cutter to blend the butter and flour).
Pulse in the buttermilk and oats just until moistened (or you can mix it all in a bowl by hand).
Scoop the dough out of the bowl and bring the dough together with your hands (do this quickly so the warmth of your hands doesn’t melt the butter in the dough).
Gently pat the dough into 1 large rectangle (1 inch thick). Cut the each rectangle into 6 squares (I used a pizza cutter, but a large knife will do also) and transfer to the prepared baking sheet with a little room between each scone. Bake for 15 minute or until the bottoms are golden (a dark golden, not light golden). Remove from the oven and allow to cool before adding the glaze.
Mix all of the glaze ingredients in a bowl. Drizzle a thin layer over each scone. Allow it to dry for a few minutes then drizzle another layer, and repeat this process until all of the glaze is gone. Allowing the glaze to dry in between layers lets you add layers and layers of delicious glaze without it just sliding off the sides.
Jon, “I think you made these wrong. They’re really moist and really good. I thought scones were supposed to be dry, and not good, like the ones at _____ (rhymes with ‘car trucks’).”
No really people, HE SAID THIS! And then we fought over the last bite. The self proclaimed scone hater officially loved these.