What's even more impressive are the little flecks of vanilla bean scattered throughout the scones itself and in the glaze.
You can make these up to 3 days in advance and they will still taste super fresh!
Prep Time: 20 minutes
Inactive Time: 1 hour, 30 minutes
Cook Time: 18 minutes
Yield: 24 scones
- 2 vanilla beans
- 3/4 cups heavy cream
- 3 cups flour, plus more for rolling
- 2/3 cups sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1 egg
- 1 vanilla bean
- 1/2 cup whole milk
- 5 cups powdered sugar, sifted
- Dash of salt
- For the scones, preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out the "caviar" with a sharp knife. Stir the caviar into the cream and allow to sit for 15 minutes. (This will let the vanilla really flavor the cream)
- Combine the flour, sugar, baking powder and salt in a large bowl. Cut the cold butter into small pieces and add to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until it resembles small crumbs.
- Add the egg to the cream and vanilla mixture and whisk together. Then, add to the flour/butter mixture. Stir gently with a fork until it all comes together.
- Turn the dough out onto a lightly floured surface and roughly shape it into a rectangle. Using a rolling pin, roll the dough into a 12-by-7 inch rectangle that is about 1/2 to 1/4 inch thick. (Use your hands to help with forming, if necessary!)
- Cut the dough into 12 equal square pieces. Then, cut each square in half to make 2 triangles. (see the pictures below) Transfer to a parchment paper-lined baking tray. (I needed to use 2 trays) Bake for 18 minutes, removing just before the scones turn golden. Allow to cool on the trays for 15 minutes before removing to a cooling rack.
- Once the scones are completely cooled, start making the glaze. Scrape the caviar out of the vanilla bean and stir into the milk. Set aside for about 15 minutes. Mix the sifted powdered sugar and salt with the vanilla milk. Whisk until completely smooth.
- One at a time, carefully dunk the scones into the glaze (tops only!). Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about 1 hour. Scones will keep several days once they are glazed. Enjoy with a hot cup of coffee!!
Source: Ree Drummond