Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (agirlandaspoon.com).
a little bit about the recipe
These delicate and buttery mini scones will delight you with warming notes of Indian Vanilla and Honey. With a melt-in-your mouth texture, they still hold their shape when held. Drizzle some Vanilla icing for added sweetness and even more vanilla flavor!
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 10 M
TOTAL | 20 M
| 4 mini scones
Make the scones: Preheat oven to 350 F. Line a small baking sheet with parchment paper or a baking mat. In a medium bowl, whisk the flour, sugar and baking powder well. Add cubed butter, and rub everything together with your fingers until it resembles coarse sand or breadcrumbs. In a separate small bowl, whisk the egg and milk together until fully combined. Make a well in the center of the flour mixture. Pour half of the egg and milk mixture into the well, and add the honey and scraped vanilla seeds. Mix everything together with a fork until a soft, slightly sticky dough forms. If it is too dry, add more egg and milk, a little at a time. Leave about two teaspoons of egg and milk for brushing later. You may have extra left over. Tip the dough out onto a floured surface and knead lightly until it’s just smooth and cohesive. Do not overwork. Shape into a 4-inch disc, about a ½-inch thick. Cut into 4 mini triangle wedges. Place the wedges on your baking tray. Brush the tops with some of the egg and milk mixture. Bake for about 10 minutes, or just until the edges begin to turn a pale golden. Allow to cool slightly.
Make the vanilla icing: Sift powdered sugar into a small bowl. Add ½ tablespoon of milk and whisk to form a smooth icing. If it’s too dry, add a little more milk at a time until a smooth icing forms. Add a tip of a teaspoon of vanilla seeds (add more if you want more vanilla flavor) as well as a tip of a teaspoon of honey, if desired. Whisk well and drizzle over warm (not hot) or cooled scones.
Expiry: Scones are best enjoyed the same day. Store in an airtight container for 1-2 days at room temperature or 1 week in the fridge. You can also freeze them; allow to defrost at room temperature for 4-6 hours. (Tip: Make extra to freeze and remove one or two from the freezer the night before to enjoy with morning tea or coffee!)
Use cold ingredients where noted. This will yield scones with a crumbly texture.
Creating more of a breadcrumb texture with the flour and butter yields a delicate scone that still holds its shape.
You may not use all of the egg and milk mixture. Store leftovers in a small container for up to 2 days. You can use it in another recipe or add it to an omelet.
I used Adagio Bees Sourwood Honey, where the notes of anise spice and maple complement the vanilla. It is also a perfect consistency for pouring and incorporating into the dough.