These 2-bite scones are buttery and flaky in texture, while the lemon extract and zest add brightness and the vanilla adds that comforting, aromatic flavor everyone loves.
- | Easy
- | 60 mins
- | 24 servings
- Add all dry ingredients to your KitchenAid Stand Mixer with the paddle attachment and mix on the "stir" (lowest) setting until well combined.
- In a separate bowl, combine the egg, cream, zest, lemon extract, vanilla extract and vanilla beans. Whisk lightly, making sure that vanilla beans are evenly distributed.
- Set cream mixture aside.
- Add cold, diced butter to the stand mixer and mix on the lowest setting for approximately 60-90 seconds. The butter should start to break into smaller pieces but not fully combine with the flour. Do not overmix!
- Stream the cream mixture into the dry ingredients while the mixer is on low ("stir") until a dough forms. This should take about 5-10 seconds of mixing.
- Turn off mixer, using a spatula, fold any remaining flour to the top and mix for a few more seconds. Do not overmix.
- Turn dough onto a well-floured surface and gently knead into a ball. If the dough feels overly sticky before kneading, heavily sprinkle with flour before kneading. Split into two even pieces and place one in a bowl in the fridge.
- Gently roll out or shape the dough with your hands into a rectangle about 3/4-inch thick. The rectangle should be approximately 4"x8". You will see pieces of butter in the dough and this is what you want - it will make your scones flaky and delicious.
- Slice rectangle in half lengthwise then cut dough into even triangles (about 12).
- Place on a parchment lined baking sheet with about 1/2 inch or so spacing between them.
- Place scones on the pan in the freezer for 10 minutes.
- Preheat KitchenAid Countertop Oven to 400 degrees.
- Lightly brush scones with whipping cream and bake for 12-15 minutes, until the edges are a deep golden brown and the tops are light golden.
- Let cool for 10 minutes then transfer to a cooling rack and let completely cool.
- Repeat preparation steps with the remaining, refrigerated dough.
- Drizzle on 1 - 1 1/2 teaspoons glaze over each cooled scone. Top with extra poppy seeds if desired.
- Stir all ingredients together until well combined. Mixture should be pourable but not too thick or too thin. For a thicker glaze, use 2 tablespoons of cream.
- Notes: It is crucial to not overmix the dough as this will compromise the texture of the scones.
- If using a standard oven and a large baking sheet, you can bake the scones all at once. Be sure to still split the dough into two sections before shaping into rectangles and slicing.
- If using a countertop oven, be sure your parchment does not overhang the edge of the pan too much as it can get very close to the heating element.
- To make this recipe, KitchenAid provided the products mentioned free of charge but all opinions are Rodelle's.
For the scones:
- 1 cup unbleached white flour
- 1 cup white whole wheat flour
- 1/4 cup pure cane sugar
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 4 teaspoons poppy seeds
- Scant 1/2 teaspoon salt
- 1 large egg
- 1/2 cup heaving whipping cream, plus extra to brush the dough
- 2 tablespoons lemon zest
- 2 teaspoons Rodelle Pure Lemon Extract
- 1 teaspoon Rodelle Pure Vanilla Extract
- 1 Rodelle Vanilla Bean, split and scraped
- 1 stick cold butter, diced
For the glaze:
- 1/2 cup powdered sugar, sifted
- 3 tablespoons heavy whipping cream
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons lemon zest
- 1/4 teaspoon Pure Rodelle Vanilla Extract
- 1/2 of one Rodelle Vanilla Bean, seeds scraped (discard pod or make vanilla sugar)