~I received samples of Nielson Massey Vanilla Extract/Beans to whip up this delicious Mother’s Day treat! Recipe & Mother’s Day ideas provided by Nielson Massey. Opinions and stories are my own.~
Every baker knows that it is essential to have good vanilla in your spice cabinet. I use vanilla on everything from french toast to homemade creams. The scent always reminds me of my Mother who has worn vanilla perfume for as long as I can remember.
Nielson Massey Vanilla products are Gluten-Free, Allergen-Free, GMO-Free and Kosher, and they also have a line of Organic vanillas! Their high quality products produce a scent that is so overwhelming that it takes you back to long ago memories of your first taste of vanilla, or so it had for me.
This recipe for Vanilla Sugar Crusted Scones was provided by the Nielsen Massey Recipes Section and uses both the Nielson Massey Madagascar Bourbon Vanilla Bean and Extract (you can also substitute for the Organic). Personally, I would love to wake up to the smell of baking vanilla in the morning and scones in bed with a cup of tea or coffee! This would make a perfect morning treat for the special Mom in your life.
- 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1/2 teaspoon salt
- 6 oz. (1 1/2 sticks) unsalted butter, cut into small cubes
- 1 egg
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (or Organic Madagascar Bourbon Pure Vanilla Extract)
- 1 cup (or less) whipping cream
- 1/2 cup sugar
- 4 oz. (1 stick) unsalted butter, melted
Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper. Cut the vanilla bean lengthwise and scrape the seeds into a bowl; discard the bean. Combine the flour, baking powder, 1/3 cup sugar and the salt in a food processor container and process for 10 seconds.
Add equal amounts of the butter in three stages to the dry ingredients and process for 6 to 8 seconds per addition; the dough should have a slightly coarse texture. Place the dough in a large mixing bowl and make a well in the center. Add the egg, vanilla extract, 3/4 cup of the cream and the vanilla seeds. Stir with a fork 10-14 times awhile turning the bowl. Knead five or six times; the dough should hold together. Add enough of the remaining cream to reach the desired consistency if the dough does not hold together or seems dry.
Sprinkle 1/2 cup sugar on a work surface. Turn the dough onto the sugar work surface and knead gently so the dough holds together. Let rest for 3 to 5 minutes. Divide the dough into two discs 1 inch thick and 6 inch to 8 inch in diameter. Cut into wedges. Place the scones on the prepared pans. Brush with the butter. Bake for 17 to 20 minutes or until brown. Remove to a wire rack to cool.
Other ideas you can try in order to spice things up for Mother’s Day are:
- Add 1 to 2 teaspoons of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract to a pot of black tea along with cream or milk for the perfect vanilla-flavored centerpiece to your afternoon.
- While Devonshire or clotted cream is a traditional accompaniment to scones, if you prefer a lighter whipped cream, try adding 1 to 2 teaspoons of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste to the cream, along with 2 tablespoons of powdered sugar, before whipping for a sweet, full flavor.
- For a lighter dish, pair a teaspoon of fruity and floral Nielsen-Massey Tahitian Pure Vanilla Extract with fruit salad for an additional depth of flavor.
And if you want to find more ideas for using vanilla, you can check out Nielson Massey’s Cookbook, which is available on Amazon and at Barnes and Noble.
I hope you have a wonderful Mother’s Day and receive all sorts of delicious treats! You can always just happen to have this recipe laying on the table… you know… just in case.