Monday, 30 January 2012

Vanilla Bean Scones

We've made scones before, but they've always been savoury ones - with cheese and herbs. Caitie's dad had bought some vanilla beans for the wedding cake he'd made, and I decided that Caitie and I would try making some vanilla bean scones. This recipe is from the Australian Women's Weekly Cooking School for Kids book.

So first, as always, we preheated the oven - in this case to 220 degrees Celsius. Caitie sifted 2½ cups flour, 2 teaspoons baking powder, and 1 tablespooon caster sugar into a bowl. Then Caitie rubbed 30g butter in to the flour/sugar mixture. She's rubbed butter before, but not for a while, so this was a good reminder of that particular technique.

In a seperate bowl, Caitie mixed ¾ cup milk and ½ cup water. Then, it was time for the vanilla bean. Neither Caitie nor I had ever used a vanilla bean before, so we were careful to follow the instructions in the recipe book. It had good illustrations, so we were fairly okay with what we had to do. So we split the vanilla bean open lengthways using a sharp knife (I did that bit), then Caitie scraped the seeds out of the pod in to the milk mixture. It smelled divine but didn't look particular appetising.

Then Caitie made a well in the flour mixture and poured in the milk mixture. She used a butter knife to cut through the flour, mixing it all together.

We sprinkled some flour on the bench and then Caitie kneaded the dough. She quite enjoys the kneading part of it - she's a tactile person and so she likes to get her hands in there. :) Then we cut the dough in to 16 fairly even squares and put them on a greased tray and brushed the top with just a little milk.

After about 20 minutes in the oven, the scones came out smelling divine. We ate them with some strawberry jam and cream. YUM!!!

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