These Vanilla Scones are tender and flavorful, with just the right sweetness and crisp, buttery edges. They're the perfect weekend baking treat. This recipe makes 8 to 12 generous-sized scones.
Pẹlu, o jẹ rọrun lati ṣe: Illa ohun gbogbo titi ti a fi dapọ, ge sinu awọn wedges, beki, ki o si ṣan pẹlu vanilla glaze. Wọn dara pọ pẹlu Sise Iná tabi kofi. If you want to save some for later, stop after cutting the scones into wedges.
Freeze the individual scones (unbaked), then transfer them to a freezer-safe airtight container and store them in the freezer until ready to bake, up to 3 months.
Fun awọn ilana diẹ sii fun awọn turari, ṣayẹwo awọn wọnyi Chocolate Chip Scones, Lẹmọọn mirtili Scones, Elegede Scones pẹlu elegede Glaze, Maple Gbogbo Alikama Scones, Odidi alikama ogede Scones, ati Gbogbo Alikama Blueberry Scones pẹlu Honey Glaze.
.Camila Made sample: Ti o ba jẹ fanatic fanatic bi emi, Mo ṣeduro gaan lati ra galonu yii ti fanila mọ ati gège ni diẹ ninu awọn awọn ewa fanila. Mo ṣafikun odidi opo kan si temi lati jẹ ki o ni idojukọ diẹ sii. Lẹhinna, tọju rẹ sinu ibi ipamọ rẹ fun igba ti o nilo rẹ. Ipara ewa fanila ti o dun yii jẹ pipe fun eyikeyi awọn lete, gẹgẹbi akara oyinbo, kukisi, ati bẹbẹ lọ; nigbati o ba jade, ra galonu miiran ki o tun kun.
Yi jade ti ibilẹ fanila ni ìrísí jade tabi adun, ohunkohun ti o fẹ lati pe o, le ti wa ni ṣe pẹlu oti fodika dipo ti ko o fanila, ki o si jẹ ki o koju fun 3 si 6 osu ṣaaju ki o to lilo. Mo nifẹ lati lo fanila mimọ ki MO le lo lẹsẹkẹsẹ.
How to Make Vanilla Scones
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Pin awọn ewa fanila ni idaji gigun ati ki o yọ gbogbo awọn irugbin fanila kuro ninu inu; aruwo sinu awọn eru ipara ati ṣeto akosile nigba ti ngbaradi awọn gbẹ eroja. Ninu ero isise ounjẹ, iyẹfun pulse, starch cornstarch, lulú yan, iyo, ati suga lati darapo.
Fi awọn ege bota ti o tutu ati pulse titi ti adalu yoo fi dabi awọn crumbs isokuso. Gbigbe lọ si a nla dapọ ekan ati didi lakoko ti o dapọ awọn eroja tutu.
(Ni omiiran, ge bota naa sinu iyẹfun ni ekan idapọ nla kan nipa lilo a pastry oko ojuomi tabi orita meji). Fẹ papọ ipara eru ati adalu ewa fanila, awọn ẹyin, fanila mimọ, ati jade fanila mimọ ni ekan idapọ alabọde.
Tú lori adalu iyẹfun, lẹhinna dapọ titi o fi dapọ. Yipada esufulawa si ori ilẹ ti o ni iyẹfun, ati pẹlu awọn ọwọ iyẹfun, pọn o sinu apẹrẹ rogodo; esufulawa yẹ ki o jẹ alalepo diẹ ṣugbọn kii ṣe tutu ti o ṣoro lati ṣiṣẹ pẹlu.
Ti esufulawa ba jẹ alalepo pupọ, wọn wọn lori iyẹfun afikun diẹ diẹ diẹ.
If esufulawa ti gbẹ, fi 1 tablespoon ti ipara eru. Maa ko overwork awọn esufulawa; dapọ ati kneading jẹ awọn iṣe mejeeji ti o dagbasoke giluteni, eyiti o ṣe fun akara chewy ni idakeji si tutu, awọn crumbs cakey fun scones.
Illa iyẹfun naa rọra pẹlu ṣibi onigi kan ki o si pa a nigba ti o ba ṣe apẹrẹ lati ṣe idiwọ iṣẹ apọju. Ṣe apẹrẹ rẹ sinu Circle kan ki o pa a titi yoo fi jẹ 12 inches ni iwọn ila opin ati nipa 1 inch nipọn. Lilo ọbẹ tabi scraper ibujoko, ge o sinu 8 tabi 12 wedges.
Gbe awọn wedges to a parchment iwe-ila yan dì nipa ohun inch kuro. Di tabi fi sinu firiji ti a ko yan fun o kere ju iṣẹju 15. Nibayi, ṣaju adiro si 400ºF.
Remove the scones from the freezer, brush the tops with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Beki fun 20-25 iṣẹju titi ti nmu kan brown.
Remove the vanilla scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Bii o ṣe le ṣe glaze fanila
Pin awọn ewa fanila ni idaji gigun ati ki o yọ gbogbo awọn irugbin fanila kuro ninu inu; aruwo sinu 2 tablespoons ti eru ipara. Fi awọn confectioners' suga ati ki o fanila jade ati ki o whisk papo titi dan ati ki o nipọn sugbon tú.
If needed, add 2 to 3 teaspoons extra of heavy cream. Spoon the vanilla glaze over each cooled scone. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely.
.Camila Made sample: Lo diẹ ninu awọn suga lati fọ eyikeyi awọn irugbin fanila ti o ku ati resini kuro ni ogiri podu.
Awọn ilana ti o jọmọ:
- Fanila Bundt akara oyinbo pẹlu fanila glaze
- Fanila dì oyinbo
- Akara oyinbo Fanila ti o dara julọ
- Fanila Custard
- Fanila Bean Pastry ipara
- French Fanila ọra
ohunelo
Easy Vanilla Scones
Irinṣẹ
eroja
- 469 g (3-¾ agolo) iyẹfun idi gbogbo , ti a fi sibi sinu ife idiwon ati pe a fi ọbẹ sọ ọ
- 30 g (¼ ife) ìsíta àgbàdo
- ½ teaspoon iyo iyo kosher
- 1 tablespoon pauda fun buredi
- 50 g (4 tablespoons) suga granulated
- 50 g (4 tablespoons) ina brown suga
- 226 g (Awọn igi 2) bota ti ko ni iyọ tutu, ge sinu awọn ege ½-inch
- 4 eyin nla , taara lati firiji
- 1 ago eru ipara tabi bota
- ½ tablespoon funfun vanilla jade
- ½ tablespoon fanila mọ
- ½ vanilla ni ìrísí pin ati scraped
- 2 tablespoons turbinado suga
Fun glaze Vanilla:
- 1 ago confectioners 'suga
- ½ teaspoon funfun vanilla jade
- ½ teaspoon fanila mọ
- ½ vanilla ni ìrísí pin ati scraped
- 2 to 3 tablespoons eru ipara tabi evaporated wara
ilana
For the Vanilla Scones:
- Pin awọn ewa fanila ni idaji gigun ati ki o yọ gbogbo awọn irugbin fanila kuro ninu inu; aruwo sinu awọn eru ipara ati ṣeto akosile nigba ti ngbaradi awọn gbẹ eroja.
- Ninu ero isise ounjẹ, iyẹfun pulse, starch cornstarch, lulú yan, iyo, ati suga lati darapo. Fi awọn ege bota ti o tutu ati pulse titi ti adalu yoo fi dabi awọn crumbs isokuso. Gbe lọ si ekan nla kan ati ki o gbe sinu firisa nigba ti o dapọ awọn eroja tutu. (Ni omiiran, ge bota naa sinu iyẹfun ti o wa ninu ekan nla kan ti o dapọ nipa lilo apẹja pastry tabi orita meji).
- Ninu ekan ti o dapọ alabọde, whisk papọ ipara eru ati adalu ewa fanila, ẹyin, fanila mimọ, ati jade fanila mimọ. Tú lori adalu iyẹfun, lẹhinna dapọ titi o fi dapọ.
- Tan esufulawa sori ilẹ ti o ni iyẹfun, ati pẹlu awọn ọwọ iyẹfun, pọn iyẹfun naa sinu apẹrẹ bọọlu; esufulawa yẹ ki o jẹ alalepo diẹ ṣugbọn kii ṣe tutu ti o ṣoro lati ṣiṣẹ pẹlu. Ti esufulawa ba jẹ alalepo pupọ, wọn lori iyẹfun afikun diẹ diẹ diẹ. Ti esufulawa ba gbẹ, fi 1 tablespoon ti ipara eru.
- .Camila Made sample: Maa ko overwork awọn esufulawa; dapọ ati kneading jẹ awọn iṣe mejeeji ti o dagbasoke giluteni, eyiti o jẹ ki awọn akara chewy ni idakeji si tutu, awọn crumbs cakey fun awọn scones. Illa iyẹfun rọra pẹlu ṣibi onigi kan, ki o si rọra pamọ nigbati o ba n ṣe apẹrẹ lati yago fun iṣẹ apọju.
- Ṣe apẹrẹ sinu Circle kan ki o pa a titi yoo fi jẹ 12 inches ni iwọn ila opin ati nipa 1 inch nipọn. Lilo ọbẹ tabi scraper ibujoko, ge sinu 8 tabi 12 wedges. Fa awọn wedges naa ki o gbe wọn lọ si iwe-iyẹfun ti o ni awọ ti o ni awọ ti o ni iwọn inch kan kuro. Di tabi fi sinu firiji ti a ko yan fun o kere ju iṣẹju 15.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the vanilla scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Bii o ṣe le ṣe glaze vanilla:
- Split the vanilla beans in half lengthwise and scrape out all the vanilla seeds from inside; stir into 2 tablespoons of heavy cream. Add the confectioners' sugar and vanilla extract and whisk together until smooth and thick but pourable. Add 2 to 3 teaspoons extra of heavy cream if needed. Spoon the vanilla glaze over each cooled scone. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely.
awọn akọsilẹ
- Lati fipamọ: Baked Vanilla scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- Lati tun gbona: Ni makirowefu titi ti o fi gbona nipasẹ, nipa 10 si 15 aaya, tabi ni adiro ti a ti ṣaju 350 F fun iṣẹju 12 si 15 tabi titi ti o gbona.
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.