Friday, December 10, 2010

Happy Birthday and Vanilla Scones

Happy 17th. Birthday bouncing baby boy. You were the best Christmas Gift I ever received. You are the gift that keeps on giving.

Your first day home

Your first best friend

Your first e-trade

Your first big boy bike

Jenna - your first girlfriend (don't make her mad)

The world is yours - go get it

Is there anything better than just turning 17 years old? Is there anything better than passing your driver's test on the first try on your 17th. birthday? Is there anything better than having mom pay your car insurance premium? 

Just one thing: your mom making you Vanilla Scones with freshly arrived Madagascar Vanilla Beans.

Vanilla Scones: makes 20 mini scones

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces
1 cup regular full-fat sour cream
1 large egg yolk
2 fresh vanilla beans, split and scraped (or 2 teaspoons vanilla extract)
1 1/2 cups powdered sugar
water, as needed

Preheat oven to 400 deg. F. 

Sift together dry ingredients in a medium bowl. 

Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces. 

In a separate bowl, whisk together the sour cream, egg yolk and vanilla bean seeds or extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.). 

Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.). 

Bake for 15 minutes or until golden brown on top. 

Prepare glaze while scones are baking. 

GLAZE: Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. 

Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze. 

Serve immediately. Store cooled scones in an airtight container.

Hug your baby because they grow up too fast.


  1. Tell him Odie says happy birthday too.

  2. Happy Birthday Sir Kid-Adult! What great adventures lie ahead as he nears dropping the "kid" frm his title.

    Hope you can afford the insurance premiums. Probably good thing you got rid of your convertible... Those things are total chick magnets. :)

    Ya done good Mom!

  3. Happy Birthday! This makes me teary. I love the hair in that first photo. Mine is somewhere between those first 2 pictures, age wise, and I know it'll be the blink of an eye before I'm wishing him a happy 17th.

    Congratulations to you for raising this young man!

  4. Happy 17th birthday and congrats on the drivers license. The scones look wonderful.

  5. Happy Birthday to your baby! And hope he has a great year ahead! Those sconces look heavenly! He is a lucky guy indeed!

  6. Happy Birthday to your darling boy! (I love the tinsel and card!)

  7. Hope that he enjoyed his birthday! If you live in NJ and someone pays your car insurance, that is huge!

  8. Happy Birthday (and happy driving) to your adult kid! Take care.

  9. Great post! I have a bouncing toddler boy. Looking at you pictures and reading your captions made me wonder which pictures and events will be featured in my heart when he turns 17. Oh, and which food he'll love and thus what I will cook for him when I want to celebrate all his achievements or when I just want to offer a plateful of comfort.


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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