Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I've made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.

Woodman's $2.19 each

Costco $11.99 for 10

The first time I made these scones I followed Ree's recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don't make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don't work out but this time they did and the scones were just as good as the originals.  For whatever reason I don't enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 1 cup Heavy Cream
• 2 whole Vanilla Beans

• Glaze Ingredients:

• 3 cups Powdered Sugar, Sifted
• 1/4 cup Whole Milk, More If Needed For Thinning 
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.

In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.

Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.

Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 

Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You'll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  

One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together.  ENJOY!

Makes 24 scones

Well, I'm back from NY after being on the Today Show (See prior post).  My husband came along and we had an amazing two fun whirlwind days in NY city.  

Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!!  It was fun to meet Al Rocker, Natalie Morales and Joy Bauer.  I also have to mention the producer, Kate, who was so nice and was with us every step of the way.  She made us feel welcome and at ease.  

I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli.  Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili).  I didn't get a chance to try their chili but click on their recipes for a link.  

With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out  in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over!  Just like that our 5 minutes of fame was over but it sure was fun!  Did I win.....NO but we were all winners for just being there!  

Click here to watch the video.  Video no longer available.

Kathy Lee was kind enough to stop and take a picture.  

Myself, Christine, Kate (Producer), Abigail, and Joy Bauer (nutrition expert)

                                     Really good (for you) green chili

Ingredients

• 1 large onion (about 1 cup), chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 5 medium jalapeno peppers, seeded
• 8 medium Anaheim peppers, seeded and halved
• 3 pounds tomatillos, paper like skins removed, washed and quartered
• 4 cups low-sodium vegetable broth
• 3 tablespoons fresh lime juice
• 1/3 cup finely crushed tortilla chips
• 2 (16oz) cans Pinto Beans, drained
• 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
• 1/4 cup chopped cilantro leaves
• 3 tablespoons fresh lime juice, for garnish (optional)
• 3 diced avocados, for garnish (optional)
• 1 bunch sliced scallions, for garnish (optional)

Preparation

In a large (14 cup) food processor chop onion and garlic.

In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.

Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.

Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.

Next, in the same food processor chop tomatillos and add them to Dutch oven.

Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally.

At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.

Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.

Tips:Nutritional value: 300 calories per serving

Serving Size: 12 servings

I have exciting news!  On Monday, October 21, I will be on the Today Show.  I was chosen to compete with two others in a, "Too Good To Be Healthy Chili Contest", with Joy Bauer.  I entered my recipe for "Really Good Green Chicken Chili".  It's healthy and easy because I use a food processor to chop all the peppers, onions, garlic and tomatillos and use a rotisserie chicken.  I will post the recipe when I get back on Tuesday.  Hopefully I'll post some pictures of my experience too!

  I'm asked a lot about how I hear about these contest I enter.  Well, it's an amazing web side called Cooking Contest Central.  CCC is a hub for anyone passionate about food, who is interested in entering cooking/recipe contest.  A membership to CCC is $25.00 a year and it provides me with information on the latest contests, as well as tips for entering and community support.  I joined after I had heard from all my Pillsbury Bake-Off friends who are also members.  I'm having fun entering these contest and so far I'm a two time finalist in the Pillsbury Bake-Off, made the finals with my Caramel Macchiato Cheese Cake (but only won a coffee cup!) and now I'm on my way to New York to be on the Today Show.  How cool is that!  Wish me luck!