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Petite Vanilla Bean Scones

This is a story of resourcefulness and tenacity.

This is a story of anti-consumerism and thrift.

This is a story of desperation and lies.

Fact 1: Up until cake pops came into existence, my kids loved the petite vanilla bean scones from Starbucks.

Fact 2: I’m certain that there is probably just as much sugar in a Starbucks petite vanilla bean scone as there is in a cake pop, but for some reason I feel better about purchasing my children a scone than a cake pop.

Fact 3: I feel even better about making my children petite vanilla bean scones.

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Fact 4: There are no vanilla beans for purchase in the entire Walla Walla valley.

I won’t go into the details of how this made me feel, but I will say that I was not only bound, but also determined to provide a Starbucks copycat.

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Above, I mentioned lies. Yes, lies.

Lie 1: These scones aren’t petite.
Lie 2: These scones aren’t vanilla bean.

After having an internal meltdown (Are you kidding me? No vanilla beans? What kind of a civilization is this?), I got resourceful. Sometimes desperation leads to creativity, and I’m a better person because of it.

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The magic ingredient? Dates.

I mean, I used vanilla extract for the vanilla flavor, but the dates (puréed with the flour in the food processor) not only gave a sweetness to these scones (requiring less sugar), but also left the delightful little brown flecks that I was craving from the (missing) vanilla beans.

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This is a story of full tummies and Amazon online shopping.

I still want some vanilla beans…

Petite Vanilla Bean Scones

Ingredients

2 cups flour
2 tsp baking powder
1/2 tsp salt
4 dates
1/4 cup brown sugar
1/2 cup vegan butter
1 TBS vanilla extract
1/2 cup almond milk

Glaze: 1 cup powdered sugar, 1 TBS almond milk, 1 tsp vanilla extract

Instructions

Combine flour, baking powder, salt, sugar and dates in food processor. Pulse until dates are in very very small pieces.

Add butter, pulsing until sandy in texture.

Add milk and vanilla. Pulse just until dough comes together in a ball. Pat into a circle, cut into 8 wedges and bake at 400 for 15 minutes.

While baking, whisk glaze ingredients together. Drizzle over warm scones.

Better With Veggies
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2 responses »

  1. I cannot wait to make these; your recipes are always a hit at our house!

    Reply

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