Vanilla Bean Scones with Elki Raspberry-Rhubarb Fruit Spread
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoon cold, unsalted butter
1 cup sour cream
1 large egg yolk
2 teaspoons pure vanilla extract
1 vanilla bean (insides scraped out)
In a large bowl mix all the dry ingredients. In a second medium bowl add; sour cream, egg yolk, and vanilla, mixing with a wooden spoon until well blended. Using a large box grater, take the cold butter and grate into the dry ingredients. Working quickly to keep the butter cold,toss the butter until there are butter flour ribbons throughout the flour.
Add the wet ingredients to the butter-flour mixture and stir until becomes a cohesive ball. It may seem dry but the dough will eventually come together.
Place the sticky dough on a parchment lined baking sheet, patting the dough mound into a about a 8-10 inch disk about 1 inch in height. With a large knife cut the dough into wedges but do not separate. Sprinkle the scones with sugar crystals before baking to give them a sparkly shine.
Place scones in a preheated 400 degrees oven, baking for 15 minutes until tops of scones are golden brown.
To make a glaze.
1 cup powdered sugar
milk or cream, 1 tablespoon at a time.
In a small bowl add powdered sugar, whisking liquid of choice until a smooth drizzle-like consistency. You may add a small drop of almond or vanilla extract to enhance the flavor.
With a pastry brush, brush on the warm scones and serve with your favorite Elki Gourmet Preserves.