1 1/2tspvanilla powderCan substitite with 1 tbsp of good quality vanilla extract
egg wash, 1 egg yolk whisked with 2 tbsp of Dairy Free milk
Strawberry Shortcake
sliced strawberries
Dairy Free ice-cream or whipped topping
Instructions
Vanilla Bean Scones
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Sprinkle a little flour over the parchment paper and set aside.
Mix together your Dairy Free milk and vinegar. Set aside. This will form buttermilk.
Add the flour, kosher salt, baking powder, and vanilla powder to a bowl. If using vanilla extract do not add it until you add Dairy Free milk.
Add teh cod butter to the flour mixture. Using a pastry cutter or fork break the butter into the flour. Don't over work it or let the butter get warm. It should resemble went sand.
Whisk together the eggs and date syrup.
Add the egg mixture and milk mixture to the flour/butter mixture.
if using vanilla extract add it at this time.
Gently mix together the wet ingredients with theflour/butter mixture. Do not over work the dough! Make sure it stays light and fluffy. It will be stick.
Pour the dough out onto a work bench or butting board. Form it into a 7" x 2" circle.
Cut the circle into 8 triangles, like a pie.
Place the scones onto the prepared baking sheet.
Brush the tops of the scones with the egg wash mixture.
Bake for 17-24 minutes until the tops are golden brown and a toothpick comes out clean.
Allow to cool.
Strawberry Shortcake
Top your scones with fresh slices of strawberries and your favorite Dairy Free ice-cream or whipped topping.