- 24
- 60 mins
- 120 mins
Ingredients
- 3 vanilla beans
- 3/4 cup heavy cream
- 3 cups all-purpose flour
- 2/3 cups granulated sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, chilled and cut into cubes
- 1 egg
- 1/2 cup whole milk
- 3 cups confectioners' sugar, sifted
Preparation
Step 1
1. Heat oven to 350F. Split 2 vanilla beans down the middle lengthwise. Scrape out all the caviar inside and stir caviar into the heavy cream along with the pods; set aside for 15 mins.
2. Sift together the flour, sugar, baking powder, and 1/4 tsp salt. Incorporate the butter into the dry ingredients using a pastry blender until the mixture resembles a coarse meal. Remove pods from the cream and mix cream mixture with the egg, then add it to the flour mixture; stir gently with a fork just until it just comes together.
3. Turn dough onto a lightly floured surface and press it together, forming rectangle. Use a rolling pin to roll into a rectangle about 1/2" thick. Trim the dough with a knife and cut the rectangle into 12 squares. Then slice each square in half diagonally, to form two triangles. Transfer to a baking sheet lined with parchment paper and bake until cooked through, but not yet golden, about 18 mins. Cool for 15 mins.
4. To make the glaze: Split the remaining vanilla bean in half lengthwise and scrape out the caviar inside. Stir caviar into milk along with the pods; let stand for about 20 mins. Remove pods from the milk and whisk the milk mixture with the confectioners' sugar and remaining 1/4 tsp salt until smooth. Carefully dunk each cooled scone in the glaze one at a time. Turn over if necessary. Transfer to parchment paper or a cooling rack. Allow the glaze to set completely, about 1 hour. Scones will keep several days when glazed.