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Thursday, April 30, 2015

Heavenly Vanilla Tea Cake

I am not fibbing when I say these are the most
delicious things ever!

They are soft and tender and so full of vanilla bean,
 they just melt in your mouth.
They are sweet but not too sweet making them
perfect for anytime.

I found a recipe and thought about it for a couple of
days so I could, you know, make some changes.
{I can never leave anything alone}

Well, I think I did good on this one.

I've made these two days in a row! 
Yesterday was trial day and today was gift day,
 with some to spare.

I have a couple of cake orders this weekend so when I
sanitize the kitchen, I may as well take advantage, right?

Vanilla Tea Cakes {scones}

2 cups all purpose flour 
1/4 cup of sugar
1 Tablespoon of baking powder
1/2 Teaspoon of salt
6 Tablespoons of butter, cubed and chilled
1 cup of heavy cream
2 vanilla beans, cut and scraped

Preheat oven to 450 degrees making sure rack is set in the middle.

Cover your baking sheet with parchment paper.

Measure your cream and set aside.
Cut and scrape your vanilla beans and add to cream. Using a fork, mix for a couple of minutes until well incorporated.
In a medium bowl, mix flour, sugar, baking powder and salt, using fork to blend well.
Add chilled butter and using a pastry blender, cut in until it looks like coarse meal.
Stir in cream mixture with a fork until a dough forms.
Turn out on a floured surface and work gently (less kneading equals tender pastry!) until it all holds together.
Form into a rectangle about 21 inches long and 3 inches wide. It should be 1/2 to 3/4 of an inch thick. 

Cut into wedges like this:

This made 18 scones but you can make more by stretching the rectangle a little longer and narrower to make them a little smaller, hence, more.

Place on cookie sheet, giving them a little bit of room between. Bake for about 12-15 minutes or until tops are a light golden brown. Watch for those three minutes because you don't want the bottoms to brown too much.

Remove from oven and let cool while you make the glaze.

Vanilla Glaze

3 Tablespoons of butter, melted
1 cup powdered sugar
1/4 cup of heavy cream
1 vanilla bean, cut and scraped
2 drops of almond extract (trust me on this!)

Mix all ingredients until creamy and smooth with no lumps. Drizzle over cakes with a spoon or serve in small dipping dishes. **I use a squeeze bottle which makes it super easy. You can pick those up at Wal-Mart in the cake decorating section for 2/$2. 

If I ever have my B&B, these will definitely
be something on the regular menu.
They'll be dessert before breakfast, the perfect accompaniment to the first cuppa.


  1. Those look heavenly! The m &m' s I am eating are no longer adequate!

  2. Those sound absolutely delicious, Amber. I am saving the recipe to try some morning. I LOVE your header!!!! xo Diana

  3. You have beautiful photographs, and these look delicious. I am a new follower. xoxo Su

  4. And sorry, I forgot to say that I came he from Brenda's Cozy Little House. xo Su

    1. :) Thank you for letting me know. I will pop over and visit with her!


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