Ingredients
2cupsall purpose flour
6tbspgranulated sugar
1tbspbaking powder
½tspsalt
⅔cupheavy cream,plus 1 tbsp, divided
1large egg
seeds of vanilla bean,(from 1 small bean)
½tspvanilla extract
6tbspunsalted butter,cold and grated or diced into ¼ inch pieces
1cuppowdered sugar,plus more if needed
1½tbspheavy cream
1½tbspmilk
1smallseeds of vanilla bean
½tspvanilla extract
Preparation
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner, set aside.
In a mixing bowl whisk together flour, sugar, baking powder, and salt for 20 seconds. Set aside.
In a mixing bowl or 2-cup liquid measuring cup, whisk together ⅔ cup heavy cream, egg, vanilla bean seeds, and vanilla extract until well combined. Chill in the refrigerator until ready to use.
Add butter to the flour mixture and cut into flour using a pastry cutter or fork until it resembles a coarse meal.
Add cream mixture to flour mixture and stir using a rubber spatula until it starts to come together, then knead mixture (just in the bowl by hand) several times until it has come together well.
The mixture will be slightly sticky to work with but bake into moist scones in the end. Be careful not to overwork the dough to get tender scones.
Pour mixture onto a floured surface and gently shape and pat into a 7×7-inch square. Cut into 9 equal squares, dusting knife with flour as needed to prevent sticking, then cut each square in half on a diagonal to create two triangles.
Transfer to prepared baking sheet spacing scones evenly apart, and brush tops lightly with remaining 1 tablespoon of cream.
Bake in preheated oven for 12 to 14 minutes until set. Cool on a wire rack, then spoon vanilla glaze over tops and spread to edges.
Allow glaze to set at room temperature. Store in an airtight container.
Whisk together all glaze ingredients in a mixing bowl.
Add more powdered sugar to thicken if needed.
