Vanilla Bean Scones

Vanilla is one of my favorite flavors, and I used vanilla bean paste to take these scones to the next level. These are inspired by the Starbucks Petite Vanilla Bean scones, and they are a delicious bite for breakfast or a snack! Sammy loved these, and called them "triangles." :) The glaze helps to keep the scones fresh, and I think they are best served chilled. This recipe takes a bit of time to pull together. Be sure not to miss the steps of chilling - it's important when making a scone or biscuit! 

Vanilla Bean Scones 

Preparation Time: 30+ minutes Cook Time: 18-20 minutes    Serves: 20

Ingredients: 

Scones

3 cups all-purpose flour

2/3 cups sugar

5 tsp baking powder

1/4 tsp salt

2 sticks butter, cut into small cubes and chilled

1 egg

3/4 cup heavy cream, plus a few tablespoons

2 teaspoons vanilla bean paste

Glaze

5 cups powdered sugar 

1/2 cup whole milk 

1 teaspoon vanilla bean paste

Directions:

1. Measure 3/4 cup of heavy cream and add 2 teaspoons of vanilla bean paste. Stir and let flavors combine for about 15 minutes. 
2. Mix flour, sugar, baking powder and salt together using a whisk in a large bowl. 
3. Drop in your chilled butter and use a pastry cutter or two knives to "cut" the butter into the dough. Continue until the mixture resembles crumbs. 
4. Mix in your egg with your heavy cream/vanilla, and pour into the dough until it just comes together. Add in more heavy cream, a tablespoon at a time, if needed to help the dough come together. I found that I needed 2 tablespoons extra cream with this batch to help the dough be easy to work with! 
5. Put dough onto a floured surface and press edges together. It's ok if the mixture is crumbly! Roll until the mixture is 1/2 inch thick and in the shape of a rectangle. 
6. Trim the rectangle so the sides are even and cute the rectangle into 12 rectangles or square shaped, then cut into half until the shapes are triangles. 
7. Place scones onto an ungreased baking sheet and place into fridge for about 15 minutes to chill. 
8. After the scones have chilled, bake at 350 degrees until they are barely brown. Let scones cool on the baking sheet for a few minutes, and then place them on a cooling rack to cool completely. 
9. In a bowl, mix together your powdered sugar, whole milk, and vanilla bean paste together. Dunk scones in one at a time, glazing both sides. Put scones back on the cooling rack to set completely. 
10. Keep scones in a covered container in the fridge and eat within 5 days. Yum!