Just last week, we added some products from Krista's Baking Co. to the general store. It includes her line of infused cane sugars, which are incredibly versatile, so we were excited to get to play with them in the kitchen. We started by making these scones, and simply substituting the sugar in the recipe for Krista's Vanilla Bean sugar, as well as sprinkling some additional on top.
Yields 8 scones
2 C. flour
1 Tbsp. baking powder
4 Tbsp. Vanilla Bean Infused Sugar, plus 1 Tbsp for sprinkling
1 tsp. salt
6 Tbsp. unsalted butter, cold
1 C. heavy cream
1 tsp. vanilla extract
1/2 Cup strawberries, chopped up
1/2 Cup rhubarb, chopped up
1. Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside.
2. Take about 1 Tbsp. of "extra" flour and toss the strawberries and rhubarb in that flour. Once there is a thin coat of flour, sift out the excess.
3. Cut the cold butter into 1/2 inch pieces. Set them in the freezer for 3-4 minutes. Meanwhile, in a medium sized bowl whisk together flour, baking powder, Vanilla Bean Sugar, and salt.
4. Add the butter into the flour mixture. Use a pastry cutter or a knife, cut until the flour looks course. There should be no chunks larger than pea-size.
5. Add the vanilla to the cream. Slowly pour the cream mixture into the flour. Use a wooden spoon to fold all of the ingredients together. If not all of the flour will incorporate, add more cream 1 Tbsp. at a time. Be careful not to add too much cream.
6. Gently fold the fruit into the dough. It is OK if some of them break.
7. Make the dough into a ball and set it in the middle of a lightly floured surface. Pat the dough out with your hands until it is a circle, about 1" - 1.5" thick.
8. Use a knife to cut the circle into 8 triangles. Place these triangles on the prepared baking sheet. Sprinkle with extra Vanilla Bean Sugar.
9. Bake scones for 12-17 minutes, until light golden brown. Let scones cool on a wire rack.