- 18
- 30 mins
- 30 mins
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1/2 cup heavy whipping cream, cold
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- seeds scraped from 1 vanilla bean
- 1 1/2 tablespoons milk
Preparation
Step 1
Preheat the oven to 375 degrees F and line a baking sheet with parchment.
Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and whisk to combine.
Cut the butter into pieces, and add to the food processor.
Pulse the food processor until the mixture looks like coarse meal.
With the food processor running on low speed, stream in the cream.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into three equal portions.
Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
Bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.
In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth.
Spread a small amount of glaze on top of each scone.