Vanilla Bean Scones

If you decide that it's fall based on the number of stores that offer pumpkin spice lattes and other pumpkin drinks and desserts, it's fall. If you decide that it's fall based on the number of girls in Uggs or people getting excited about football or spotting the first Christmas commercial, it's fall. If you're like me, however, and can't quite accept that yet, there's a simple solution. Whenever I go to somewhere like Starbucks where everyone in sight is getting something pumpkin, I get vanilla bean scones. They are perfect little bites of sweet deliciousness, and I figured out how to make them at home.

And you know what the best part is? They are really easy to make. They are also tiny, which makes me feel a little better about eating three in one sitting. Yes, they are really that good. They are scones, so you can eat them for breakfast, but they are also small, so you can eat them as a snack. They make a pretty good dessert, too. 

So what do you have to do to bring these morsels of joy into your life? Just combine the dry ingredients, beat the butter, sugar, and vanilla together, and add the dry ingredients and some buttermilk, and bake them. What makes these scones different than some of the other ones I have made (like the white chocolate peach scones and strawberry ricotta scones) is that I beat the butter and sugar together and soften the butter first. I usually make sure the butter is cold and then leave small chunks of it in the dough to create steam, which makes lighter, flakier scones. However, the method for this recipe makes the scones fluffier, and I chill the dough once it is cut to make up for the softened butter. Nevertheless, it helps if your buttermilk is cold. Another ingredient that makes this recipe unique is the cream; I brush it on top of the scones to make them golden brown. It isn't entirely necessary, but if you happen to have some cream on hand I highly recommend it.

I love the glaze, too, because it adds sweetness, texture, and more vanilla flavor and is so easy to make. It will seem like you're making way too much of it, but these scones are best when the whole thing is coated in a thick, gooey layer of it. Both the glaze and the scones are filled with tiny but extremely flavorful vanilla bean seeds, which I think are crucial to the success of the recipe. If you can't find any or if they are too expensive, you can always use more vanilla extract instead, but to capture the true flavor of the dish, vanilla beans are best.

I know I'll be eating these scones all year long, but they are even better this time of year because they are a welcome change from the pumpkin flood. Vanilla is one of my favorite flavors, and this recipe is packed with it. It couldn't be easier to make and is suitable for any time of day, so don't travel all the way over to a coffee shop if you can just make them at home.

2 Cups Flour
1 1/2 tsp Baking Powder
1/3 tsp + Pinch Salt
1 Stick Butter, Softened
1/3 Cup + 1 T Sugar
3/4 Vanilla Bean
1 tsp Vanilla Extract
1/2 Cup Buttermilk
2 tsp Cream
2 T Milk
2 Cups Powdered Sugar


Heat oven to 375F and line a cookie tray with parchment.

Sift the flour, baking powder, and 1/2 tsp salt together. Beat the butter and sugar together until fluffy, then add the seeds from half a vanilla bean and the vanilla extract. Mix in half the flour mixture, buttermilk, and the remaining flour.

Split the dough into four pieces. Form each quarter into a circle, and cut each circle into four pieces. Chill until cold. Place the scones on the prepared tray and brush with cream. Bake for 12 minutes or until cooked through.

Whisk the remaining salt and powdered sugar together. Add the milk and the seeds from the remaining vanilla bean. Pour the glaze onto the cooled scones.


Makes 16
Recipe Adapted from Rumbly in my Tumbly

Mini Apricot Cakes

My lunch never feels complete without dessert, even if it is just a bite. Chocolate chip cookies and brownies are always good; however, sometimes I just want some cake. I love vanilla and chocolate, and red velvet is particularly delicious, but it's my last chance to take advantage of the fresh summer fruit before fall comes around. I know I keep saying that, but it really does feel like summer is ending this time. 

This recipe is just a simple vanilla cake, light and fluffy with a touch of lemon. You can always substitute the vanilla extract for almond extract or something else, and you can use a different citrus zest instead of lemon, too. I like to top the cakes with sliced apricots; I used velvet apricots, which are a bit like nectarines, but you can also use normal apricots, nectarines, plums, or peaches. When you can't find those fresh anymore, cranberries, figs, and other fall and winter fruits would be delicious as well. To add another light layer of sweetness and a bit of crunch, I sprinkle the fruit with a pinch of sugar so that it brulees and crisps up in the oven while the cakes cook.

The cakes couldn't be easier to make, and they are small enough that they satisfy my sweet tooth without being too heavy. The sweet, fluffy cake contrasts with the lightly tart fruit on top, which makes them the perfect snack or dessert. It's no wonder my friends are always jealous of my lunch!

1 Cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
6 T Butter, Softened
1/3 Cup + 1 T Sugar
1 Egg
1/2 tsp Lemon Zest
1 tsp Vanilla
1/3 Cup Milk
1-3 Apricots, Sliced


Heat oven to 350F and line a mini muffin tin with paper cups.

Combine the flour, baking powder, and salt. Beat the butter and 1/3 cup sugar together until fluffy. Add the egg, lemon zest, and vanilla. Add the flour mixture in three additions, alternating with the milk in two additions.

Scoop the batter into the prepared tins and top with a few slices of apricot. Sprinkle with the remaining sugar and bake for 12 minutes or until cooked through.

Makes 24
Recipe Adapted from Mary-Frances Heck

Raspberry Breakfast Bars

Granola bars are a healthy and satisfying snack, but my raspberry breakfast bars make an even better breakfast. Crunchy oat layers surround tart, fresh raspberries to make a quick and nutritious breakfast. You can use raspberries, blueberries, blackberries, or a mix, and since berry season is just about over, you can use frozen berries instead of fresh ones. I like to add some cinnamon and lemon zest for an extra pop of flavor, too. The bars freeze extremely well, so make a batch or two over the weekend and grab a few on your way out the door.

1 1/2 Cups + 2 T Flour

1 1/4 Cups Dark Brown Sugar

1 1/4 Cups Oats

3/4 tsp Salt

3/4 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

1 1/2 Sticks Butter, Chilled & Cubed

2 T Butter, Melted & Cooled

1 T Lemon Zest

1 1/4 lbs Raspberries

2 T Lemon Juice

3 T Cornstarch

Heat oven to 350F and line a 9x13" pan with parchment.

Pulse 1 1/2 cups flour, 1 cup brown sugar, oats, salt, baking powder, baking soda, and 1/2 tsp cinnamon together in the bowl of a food processor. Pulse in the chilled butter. Remove 1 1/2 cups of the dough and press the rest into the bottom of the pan. Bake for 12 minutes or until golden and cool.

Combine the remaining flour, remaining brown sugar, remaining cinnamon, lemon zest, and corn starch. Toss in the raspberries, then add the lemon juice and melted butter. 

Spread the raspberries onto the cooled crust and crumble on the remaining dough. Bake for 20-30 minutes or until golden and bubbly.

Makes 24

Recipe Adapted from Smitten Kitchen