I will confess that I go to Starbucks and order a tall latte with one raw sugar 364 days per year. Don’t tell my husband, but some days I even go twice. Shamefully, I even run out on Thanksgiving morning and get one. Thank God, for the sake of my conscience, they are closed Christmas Day.
Every morning, usually on the way home from the gym, I stop for my coffee fix (which un-does about half of what I have done that morning during my work out) and every morning, without fail, as we are going through the drive through, my 3 year old daughter yells from the back seat “May I please have a banilla-bean scone?”
I am a sucker, and at least half the time, I say yes. It always pains me though. These scones, while yummy, are about 1×2 inches, and cost 95 cents a piece. A rip off of epic proportions. I would imagine they are so popular because of their tininess. Parents like me feel like they can give them to their kids, without the guilt that goes a long with giving them, say, a cake pop or a cookie. Dieters feel like they can have a tiny little pastry without their coffee without the massive amount of calories.
Today, in the drive through, as Daphne yelled out her request for her “banilla-bean scone,” a light bulb went off in my head. I told her I would make her some when we got home. And I did.
I made 20 scones with $2.00 worth of ingredients, thus saving myself a cool $18.00. I’m going to pop these babies in the freezer, and pull one out on special days on the way to the gym. She will not know the difference. The scones were ready to go into the oven before it was done preheating. Easy and cheap. A winning combination.
You can get vanilla beans for a very fair price at Trader Joes, but by far, the cheapest place to get them is at Costco during the holidays. I always stock up then. For directions on cooking with vanilla beans, click here. I also always sift my sugar or flour or whatever I have mixed the bean with before adding wet ingredients, it gets out any big chunks.
Oh, and I hate to toot my own horn, but these scones were a lot softer and tastier than the dried out ones at Starbucks.
Recipe from one of my very favorite blogs, Baking Bites
2 cups all purpose flour
1 1/2 tsp baking powder
1/3 tsp salt
1/2 cup butter, room temperature
1/3 cup sugar
1/2 vanilla bean or 2 tsp vanilla extract
1/2 cup milk
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Cut vanilla bean in half lengthwise and scrape seeds out with a small, sharp knife. Add to butter and sugar mixture and beat to incorporate. Mix in half of the flour mixture, followed by the milk. Stir in remaining flour mixture until dough comes together into a firm, slightly sticky mass.
Divide dough into 5 equal pieces and roll into tennis ball-sized rounds. Place on a lightly floured surface and flatten each ball into a disc about 1/2 – 3/4-inch thick. After all balls have been flattened, cut each into quarters and arrange on prepared baking sheet.
Bake for 11-15 minutes, until scones are light golden at the edges. Cool on a wire rack before glazing.
2 cups confectioners’ sugar
4 tbsp milk
2 tsp vanilla extract
small amount of vanilla bean (scraps from scones)
Pour over cooled scones.