Mini Batch Vanilla Bean Skyr Scones
This mini batch scone recipe is adapted from The Deeper Living and they are oh-so-good (and not dry at all due to the addition of the skyr!). I don’t like having a ton of baked goods leftover in the house (especially if it is just me in the house!) so this recipe was perfect for me. This recipe is also ideal for when you have a few people stopping by and you want a quick, last minute bake to go with some jam and cream. So, without further ado, let’s get bakin’!
**Recipe adapted/altered from The Deeper Living
INGREDIENTS
SCONES
1/2 stick (4 tbsp or 58 g) unsalted butter, cubed and chilled
1 cup (120 g) all-purpose flour
1/4 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1/2 container (80 g) Icelandic Provisions Extra Creamy Vanilla Bean Skyr
1 egg yolk
2 tbsp heavy whipping cream + 2-3 more tbsp (roughly 30 g), for brushing onto scones
1 tsp vanilla extract
1/4 cup (50 g) granulated sugar
Turbinado sugar, for topping scones
APRICOT ANISE BLACK PEPPER JAM
Roughly 3 tbsp apricot preserves
1/2 tsp anise extract
1 tsp freshly cracked black pepper
Instructions
Cut up ½ a stick of butter and pop it into your refrigerator so it stays cold.
While the butter chills, add all-purpose flour, salt, baking powder and baking soda into a bowl and mix to combine.
Pull out the butter from the fridge and press the butter into the flour mixture until you have pea sized pieces of butter. (Chunky pieces of butter are okay!)
Put the flour and butter mixture in the fridge while you make your wet mixture.
In another bowl, add the Icelandic Provision’s Extra Creamy Vanilla Bean Skyr, egg yolk, heavy cream, vanilla extract, and granulated sugar. Give the mixture a good whisk until everything is combined.
Pull the flour butter mixture from the fridge and pour the wet mixture into the dry mixture and mix until it looks slightly hydrated.
Pour the dough onto a parchment or pastry board and shape the dough until you have a disc and no dry patches remain. (If your dough is sticky to the parchment add a little bit of flour, if your dough is looking too dry and a touch of heavy cream)
Once the disc has been shaped, cut the scones into fours.
Brush each scone with heavy cream and top with turbinado sugar. Arrange the scones on a baking tray lined with parchment and let them chill in the fridge for 15 minutes. (Cold scones = puffy golden scones)
While the scones chill, preheat your oven to 400 F. Once the scones have chilled place them into the preheated oven. Bake for 15 – 18 minutes or just until the scones are a nice golden brown. If you can use a toothpick to see if they are fully baked through.
Mix together apricot preserves, anise extract, and black pepper in a small bowl to create your jam. Serve scones with clotted cream and apricot anise black pepper jam and enjoy!
