Directions: |
Directions:Scones:
Preheat oven to 350. Split the vanilla beans down the middle lengthwise and scrape out all the 'seeds'. Stir the seeds into cream and set aside for 15 minutes. Sift together flour, 2/3 C sugar, baking powder and salt. Cut cold butter into flour mixture until resembles crumbs. Mix vanilla cream with egg, then combine with flour mixture, stir gently with a fork just until it comes together. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Don't be alarmed - t will be pretty crumbly). Use a rolling pin or your hands to shape into a rectangle about 1/2 - 3/4 inch thick. Use a knife or pizza cutter to cut the rectangle into 12 symmetrical squares/rectangles. Cut each square/rectangle in half diagonally to for two triangles. Transfer to a parchment lined baking sheet and bake for 18 minutes. Remove from oven just before they start to turn golden. Allow to cool for 15 minutes then transfer to a cooling rack to cool completely.
Vanilla Bean Glaze:
Split one vanilla bean in half lengthwise and scrape out the seeds. Stir seeds into milk and set aside. Mix powdered sugar with the vanilla milk, adding more milk or sugar if needed to get the right consistency. Stir until completely smooth. Carefully dunk each cooled scone in the glaze to cover completely. Transfer to wire rack for glaze to set completely, about an hour. |
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