By 8:00am, I was settled on the couch folding the last of the beach towels and listening to a TiVo'd episode of The Pioneer Woman in the background. She was making breakfast. Three different kids of breakfast. McKay (my other early riser) was padding down the stairs with his blanket shortly after I finished folding towels, and snuggled up next to me to watch TV. He's so completely content with anything (food shows, fashion shows, Oprah, wedding shows...) I love that kid.
While we watched Ree Drummond mix up batter for vanilla bean scones, and then whip up a quick eggs Benedict breakfast for her father-in-law's birthday, apparently McKay got hungry. He said, "Those look so delicious. We should make them for breakfast."
So we did.
I wish I could show you how cute he was helping with the sifting, the measuring, and the cutting of butter into the flour, but I didn't take a single picture. Because sometimes, in the seconds it takes to grab the camera and make sure it has a little card in it, and set it to all the right settings, you miss the moment completely. This was a good moment...a whole handful of them in fact...and I wasn't about to walk away for even one second and take the chance of missing any of them.
We changed the recipe a little. We didn't have vanilla beans (because who actually has those things on hand in their kitchen??) And I didn't have heavy cream. I was just going to use milk, but as I was getting it out of the fridge, McKay said, "What would it taste like if we used orange juice instead of milk?" And I said, "Well, let's find out." So, instead of 3/4C of heavy cream mixed with the scrapings of a vanilla bean, we used 3/4C of orange juice mixed with a teaspoon of vanilla. I added a little orange extract to the glaze, too, and they had just enough of an orange-y flavor so that you could taste it but not be overwhelmed by it. Pretty brilliant, huh? Love that kid!
Here's the original PW recipe in case you are now craving Vanilla Bean Scones.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.
These really are super easy. I would make them again. McKay says he would, too. We both thought it was funny that she said the scones would keep for several days. Ours didn't even make it through a whole Saturday! :)