Petite Vanilla Bean Scones with Vanilla Bean Glaze
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all-purpose flour
6 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
2/3 cup + 1 Tbsp heavy cream
1 large egg
Seeds of 1 small vanilla bean
1/2 tsp vanilla extract
6 Tbsp unsalted butter
1 cup powdered sugar, plus more if needed
1 1/2 Tbsp heavy cream
1 1/2 Tbsp milk
Directions
Preheat oven to 400 degrees. 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 2/3 cup heavy cream, egg, vanilla bean seeds and vanilla extract until well combined, chill in refrigerator until ready to use. Add butter to flour mixture and cut into flour using a pastry cutter or fork until it resembles coarse meal. Add cream mixture to flour mixture and stir using a rubber spatula until it starts to come together, then knead mixture several times until it has come together well . Pour mixture onto a floured surface and gently shape and pat into a 7 by 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 Tbsp cream. Bake in preheated oven 12 - 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 well, add more powdered sugar to thicken if needed.