Mother’s Day is quickly approaching and while we’re all brainstorming things to do with Mom and with our own kids, I wanted to take a moment to share a new tid bit of info I recently learned as well as a ridiculously delish recipe any mom would enjoy for breakfast or lunch.
Many of us have heard the term “High Tea” but do you know what it means? And do you know the difference between high tea and low tea?
Like many, I assumed high tea meant “high society”… wrong!
High Tea was born around 1900, at the dawn of the Industrial Revolution. Laborers had ‘high tea’ at the high time of day before sunset between 5 and 7 p.m. in pubs on raised tables or at home before returning to work the second factory shift.
Low Tea on the other hand is known as afternoon tea and would take place in ladies’ sitting rooms during the low time of day between 3 and 5 p.m.
So if whether you are thinking of serving Mom “High tea”, “Low Tea” or simply breakfast in bed (which is one of my personal favorites!) Here is Vanilla Sugar-Crusted Scones recipe for you.
The Nielsen-Massey Madagascar Bourbon Pure Vanilla Beans and Pure Vanilla Extract make these scones a classic favorite that Mom is sure to love.
Ingredients
- 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
Instructions
- 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.
Notes
Note: To experiment with a different flavor profile, try our Mexican or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican or Gourmet Vanilla Beans.
