Scones, Vanilla Bean

By fireandfrost

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 vanilla bean, split lengthwise
• 5 tablespoons butter, cut into 1/2-inch pieces
• 1 (3-ounce) package cream cheese
• 1 large egg, lightly beaten
• 2/3 cup plus 1 tablespoon heavy whipping cream, divided
• 2 tablespoons turbinado sugar

Details

Preparation time 15mins
Cooking time 30mins
Adapted from cookingwithpauladeen.com

Preparation

Step 1

Preheat oven to 400°. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour and next 3 ingredients until combined. Scrape seeds from vanilla bean into flour mixture; discard bean. Using a pastry blender, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in egg until combined. Gradually add ⅔ cup heavy cream, stirring until mixture is moistened and a dough forms. Turn dough out onto a lightly floured surface, and pat into a 6½-inch circle. Cut circle into 6 wedges.

Carefully transfer wedges to prepared baking sheet. Brush with remaining 1 tablespoon heavy cream, and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until light brown. Let cool briefly on a wire rack. Serve warm.