Inspired by Andrew Sullivan of the Atlantic and adapted from a recipe from Ree Drummond, The Pioneer Woman Cooks, here is the recipe for GF petite vanilla scones like the ones at Starbucks, only better (and cheaper).
Petite Vanilla Scones
Makes Approx. 24
3 c. My GF Flour Mix
2/3 c. Sugar
2 T. Baking Powder
1/2 t. salt
8 ounces butter (unsalted and chilled)
1 egg, beaten
3/4 c. heavy cream, chilled
2 vanilla beans or 2T. of Nielsen-Massey Vanilla Bean Paste
2 tsp. vanilla extract
1 tsp. xanthan gum
3 c. powdered sugar
1/2 c. whole milk
1 tsp. vanilla extract
1 tsp. Vanilla Bean Paste or 1 vanilla bean
Preheat the oven to 350 degrees.
While the stuff in the mixer sits for a moment, you can get your liquid mixture ready. Measure out your heavy cream. Beat your egg in a separate bowl and then add it to the cream. Add your vanilla extract and either scrape in your vanilla-bean or add your vanilla bean paste.
Bake the scones for approximately 15 minutes. They will be lightly browned on the bottom, but still light on top.
If you bake them much longer, they will get too dry.
The following information on glazing is from Ree Drummond’s, The Pioneer Woman Cooks. Her technique is great! I love them dipped all the way.
Back to the scones. Once you pull them out of the oven, you need to let them cool completely. While they’re cooling, you can go ahead and get the icing started. This is 1/2 cup of whole milk with the caviar of another vanilla bean. You can let this sit and become delicious while the scones are cooling.
Then, when the scones are cooled, sift some powdered sugar into a bowl.
Pour in the vanilla/milk mixture.
Stir it together
I like to coat the scones completely in the glaze. One by one, drop the scones—upside down—into the glaze.
Press the scone down a bit…
Then flip it over to coat the bottom. (You’ll see some larger flecks in my glaze; those are just little bits of the vanilla bean that got caught on my knife; if you like things to look a little more perfect, be a little more careful than me.)
Remove the scone and allow the excess glaze to drip back into the bowl…
Then place them on a cooling rack to set.
You could also take this approach if you just want a little covering of glaze instead of an all-over coating.
But I like the all-over glaze. It gives the scones a wonderful sweetness and seems to “seal in the freshness” a bit—keeps ‘em moist!
By the end of glazing, you will have a pile of delicious, petite vanilla gluten-free scones that look like this: