- 200g / 7 oz unsalted margarine
- 100g / 3 1/2 oz sugar
- 1/2 vanilla bean
- 100g / 3 1/2 oz unskinned almonds
- 260g / 9 oz plain flour
- 50g / 1 3/4 oz sugar
- 8g / 1/4 oz vanilla sugar
Pre-heat oven to 375 ° F
Combine the unsalted margarine and the sugar until a smooth mixture results.
Cut the vanilla bean lengthwise, scratch out the vanilla core and add to the margarine.
Finely ground the almonds and knead with flour in the margarine mixture.
Form a ball and wrap in aluminum foil. Refrigerate for 1 hour.
Form the dough into a roll of 4 cm diameter and cut 2 cm slices from it. Form little scones and place them onto a baking tray lined with baking sheet.
Bake the vanilla scones for 10 minutes on the middle rung or until light brown.
Mix the vanilla sugar and the remaining sugar and sprinkle over the hot cookies after taking them out of the oven. Let them cool off on the baking tray, because they are very fragile while they are still hot and could break. To keep the vanilla scones fresh and crunchy put them into a cookie tin.
I found the recipe over here in case you are interested in finding even more yummy recipes!