Scones Biscuits In Usa With Vanilla Bean And Mango Jam Recipes

EASY SCONE RECIPE (WITH VANILLA BEAN GLAZE)!

Steps:

• Pre-heat to 425° F.
• Line a baking sheet with parchment paper.
• Prepare a lightly floured work area. Coat your pastry cutter with flour as well.
• Using the paddle attachment, in a stand mixer, add the flour, salt, baking powder, and sugar to the mixing bowl. Beat at a medium-low speed.
• Add the cubed butter, and mix until the dough forms tiny balls.
• In a separate bowl, whisk the egg, vanilla, milk, and then add it to the mixer.
• The dough should come together and form a ball.
• Remove dough and transfer to your floured work area.
• Shape the dough into a 1" thick circle.
• Using your pastry cutter, divide dough into 8 pieces, and slightly separate them to give them space to bake.
• Bake for 12-14 mins or until golden brown edges form
• Whisk the powdered sugar, whole milk, and vanilla bean paste together until thick and creamy. (similar to a honey consistency)
• Pour the glaze over the warm scones, and enjoy!

VANILLA BEAN SCONES RECIPE - (4.5/5)

Steps:

• *NOTE: Self rising flour can be made by substituting 1 cup of all purpose flour minus 2 teaspoons, with the addition of 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to make the full cup. NOTE: For tender scones, you don't want to overwork the dough and you'll want to keep your ingredients as cold as possible. Chunks of butter, chilled in the dough, will create steam -- and that means tender dough. I like to use frozen butter, and then grate it-- which is much less work than using a pastry cutter or your fingers. Plus, it keeps the butter nice and cold. Preheat the oven to 400°F. Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor. In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients. Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don't worry if you see bits of dried flour. Pat the dough into a circle, about 3/4 inch thick-- or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares. Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet. Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch. Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown. Allow to cool to warm and serve with butter and jam, or clotted cream. NOTE: Unbaked scones can be wrapped, individually, with plastic wrap. They can be baked frozen for convenience, but it might up to an additional five minutes for them to bake to a light golden brown.

THE BEST VANILLA BEAN SCONES EVER.

Steps:

• 1. Split the vanilla bean lengthwise and scrape out the caviar and mix into heavy cream. Drop in scraped vanilla bean too, for extra flavor. Refrigerate for 20 minutes. While waiting, preheat oven to 350 degrees and line two cookie sheets with parchment paper or non-stick baking mats (silpats).
• 2. In a food processor, pre-mix the flour, sugar, and baking powder. Add cold butter and continue to pulse until the mixture resembles course crumbs. Remove the vanilla bean and mix the egg into the cream and add into flour/butter mixture while pulsing. Mix just until the dough comes together to form a ball. You can add an additional tablespoon or two of heavy cream if the mixture is too crumbly.
• 3. Transfer the dough to a lightly floured bench and shape and flatten into a rectangle about 3/4 to 1 inch thick using flour-dusted hands. Cut the dough into 12 even rectangular bars. Then cut each bar diagonally, forming 2 triangles. You can use a rolling pin if you prefer.
• 4. Place the scones on the baking sheets 2 inches apart and bake for 18 - 20 minutes or until light golden brown. Allow to cool in the pan for 15 minutes while you prepare the glaze.
• 5. GLAZE: Scrape out the vanilla bean caviar and mix with sifted confectioners sugar, salt and milk in a deep bowl. You can add milk or more confectioners sugar for desired consistency. Dip entire scone and allow to set on a cooling rack or parchment paper.
• 6. Store in an airtight container. Scones will be good for a few days...that is if they make it that long. Enjoy! *Premium Bourbon (aka Madagascar) Vanilla Beans can be found at your local grocery store or online. I purchase mine at Amazon at a fraction of the cost. **Don't throw away freshly scraped beans. Put it in a sealed jar with granulated sugar and allow to sit for a week or two. You'll have amazing vanilla sugar to use for your coffee and tea...or other baking needs.

BEANS AND BISCUITS

Steps:

• In a skillet, cook ground beef, onions, garlic and green pepper over medium heat until meat is no longer pink; drain. Add the beans, barbecue sauce, brown sugar, ketchup and mustard. Simmer for 5 minutes or until heated through.
• Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Separate biscuits and cut in half; arrange over beef mixture. Bake, uncovered, at 400° for 18 minutes or until biscuits are golden. Sprinkle with cheese; bake 2-3 minutes longer or until cheese is melted.

BEST EVER CLASSIC SCONES

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet or two (depending on how large your baking sheets are) by lining them with parchment paper. Set aside.
• In a large bowl combine the flour, sugar, baking powder and salt. Mix well with a fork or a whisk.
• In a liquid measuring cup, measure the cream and add the eggs. Whisk together using a fork and set aside.
• The next few steps should be done quickly, as you're working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
• Cut up your butter, right from the fridge, into little pieces and dump it into the flour mixture. Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create "sheets" of butter. You should act quickly here, and don't allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
• Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense.
• Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don't knead the dough like you would if you were making bread, and don't stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
• Once your dough is formed after folding several times, shape it into a rectangle about 1 3/4 to 2 inches thick (approximately). Again, be careful not to handle the dough too much, so a few little cracks here and there are fine.
• Cut out circles of dough using a biscuit cutter or the rim of a class or jar. Arrange the circles of dough on the parchment-lined baking sheet and brush the tops with the egg wash (whisk together the egg and water).
• You'll need to re-shape the leftover dough to form another rectangle - do this carefully and gently, without adding much extra flour if possible. The less you handle the dough, the more tender and flaky the scones will be. Cut out the remainder of the scones until you have about 10-12 in total.
• Bake for about 15-18 minutes just until barely golden brown and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely.

SCONES (BISCUITS IN USA) WITH VANILLA BEAN AND MANGO JAM

Steps:

• Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling).
• For scones - preheat oven to 230C fan forced.
• Line a baking tray with baking paper.
• Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together.
• Knead lightly on floured surface until dough comes together and is smooth.
• Gently press out to a 3cm thick round.
• Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier).
• Bake 10 to 12 minutes or until golden and cooked through.
• Serve hot with butter and jam.