Ingredients
SCONES
3
cups All-purpose Flour
⅔
cups Sugar
5
teaspoons Baking Powder
¼
teaspoons Salt
2
sticks (1/2 Pound) UNSALTED Butter, Chilled
1
whole Large Egg
¾
cups Heavy Cream (more If Needed)
2
whole Vanilla Beans
GLAZE
5
cups Powdered Sugar, Sifted
½
cups Whole Milk, More If Needed For Thinning
1
whole Vanilla Bean
Dash
Of Salt
Preparation Instructions
-Preheat oven to 350 degrees.
-Split the vanilla beans down the
middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar
into cream. Set aside for 15 minutes.
-Sift together flour, 2/3 cup sugar,
baking powder, and salt. Cut cold butter into pats, then use a pastry cutter or
two knives to cut the butter into the flour. Keep going until mixture 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. (Mixture will
be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch
to 3/4 inch thick. Use your hands to help with the forming if necessary.
-Use a knife to trim into a
symmetrical rectangle, then cut the rectangle into 12 symmetrical
squares/rectangles. Next, cut each square/rectangle in half diagonally, to form
two triangles.
-Transfer to a parchment or baking
mat-lined cookie sheet and bake for 18 minutes, removing from the oven just
before they start to turn golden.
-Allow to cool for 15 minutes on the
cookie sheet, then transfer to a cooling rack to cool completely.
VANILLA GLAZE
-To make the icing, split one vanilla
bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow
to sit for awhile. Mix powdered sugar with the vanilla milk, adding more
powdered sugar or milk if necessary to get the consistency the right thickness.
Stir or whisk until completely smooth.
-One at a time, carefully dunk each cooled scone in the
glaze, turning it over if necessary. Transfer to parchment paper or the cooling
rack. Allow the glaze to set completely, about an hour. Scones will keep
several days if glazed.
