Vanilla Bean Scones

Gather the ingredients - – All-purpose flour – Sugar – Salt – Baking powder – Butter – Eggs – Heavy cream – Vanilla bean paste – Vanilla extract – Confectioners' sugar – Milk – Vanilla bean

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.

Work in the butter either with a pastry cutter or a food processor until  it is a pebble-y texture.  It's okay if there are some large chunks of  butter left.

In a separate mixing bowl, combine eggs, vanilla extract, vanilla bean paste, and cream.  Mix until combined.

Add the wet ingredients to the dry ingredients and mix until just barely combined.

Line a sheet pan with a silicon mat or parchment paper before  transferring the scone dough to it.  Form it into a circle that is about  3/4-1" thick and about 8" across.

Using a sharp knife, cut the dough into 6-8 wedges and move them a bit apart so that they have room to expand in the oven.

Place the scones in the freezer for 30 minutes.  During that time,  preheat the oven to 400 degrees F.  Place the scones in the oven and  bake for 18-23 minutes or until they are golden brown and the edges are  all cooked through.

Transfer the scones to a cooling rack.

In a small mixing bowl, whisk together the ingredients for the icing.   Mix until smooth.  If it is too liquidy, add a little more powdered  sugar.

Drizzle glaze over warm scones and serve.

Full recipe at