I have collected hundreds of scone recipes and decided this was the day I was actually going to make a batch. To me, scones mostly taste like really dried-out biscuits with fruit in them, so I wasn’t expecting much.
I opted for plain vanilla. These turned out so light and tender that I was on my second one before I remembered I was giving up sugar for the month of March. Don’t skip the icing. It is the best part.
Warm scones called for a fresh pot of coffee. With that, I had to get out a china cup and saucer as I’ve always been told that coffee tastes better in a real china cup.
When was the last time you used a cup and saucer instead of a mug? I remember my grandfather always pouring his coffee in the saucer to cool it off and then slurping it. I read that is how they used to drink the freshly boiled coffee in the “Old Country” to prevent scalding. I must say the coffee was so good I had four cups instead of my usual one mug.
The second recipe this week is a salad based on one they were demonstrating at H-E-B. It is now carrying a line of bagged salads in the produce section that previously you could only get at Sam’s. This was very good with the pan-fried fish I made last Friday. It would also be good on fish tacos.
Now go get out that fancy cup and saucer you have been “saving” all these years and make yourself a nice cup of coffee (or tea!)
Vanilla Bean Scones
• 2¼ cups unbleached flour
• ¼ cup sugar
• 1 tbsp. baking powder
• ½ tsp. salt
• 1½ sticks cold butter (12 tbsp.)
• 2 extra-large eggs
• ½ cup heavy cream
• 1 tbsp. vanilla bean paste
• Preheat oven to 400.
• Stir together the dry ingredients.
• Cut butter into half inch slices and add to the dry ingredients.
• Cut in with pastry cutter (or if you have a mixer with the paddle attachment, that works like a charm) until you have crumbly pieces the size of peas.
• In a glass measuring cup, measure out the cream, stir in the vanilla bean paste, and lightly beat in the eggs.
• Add the liquid mixture to the dry and stir just until blended.
• Turn out onto a floured surface, sprinkle a little more flour on top if batter is too wet, and pat into a square about a half-inch thick and cut into squares.
• Transfer individual scones to a baking sheet lined with parchment paper.
• Bake 15-17 minutes until lightly browned.
• Remove from oven and let cool while making icing.
• Spread icing on warm scones and enjoy.
Vanilla Bean Icing
• 1 cup powdered sugar
• ½ tbsp. vanilla bean paste
• 2 tbsp. Half & Half or milk
• Stir ingredients together adjusting the milk or sugar until you get a loose icing that can be spread easily but does not quickly run off the scones.
Cook’s notes: My scone batter turned out a bit wet as I only had jumbo eggs on hand and I used Half & Half instead of cream. But they still baked up beautifully. Vanilla bean paste comes in a jar and I think I have seen it at H-E-B or you might find it at the Cooking Depot in Cureo if you don’t want to order it on line. I found mine at Ross around Christmas time.
Asian Cole Slaw
• 1 bag Taylor Farms Asian chopped salad
• ½ cup tangerine miso dressing
• 1/3 cup mayonnaise
• ¼ cup (scant) finely chopped red onion
• ¼ cup (scant) raw sunflower seeds
• Blend ingredients and chill until serving time.