Yields: 12 large scones/ 24 petite scones
Original recipe can be found here.
For the scones:
3 cups flour
2/3 cup sugar
5 tsp. baking powder
1/2 tsp. salt
2 sticks (1/2 lb.) unsalted butter, chilled
1 large egg
3/4 heavy cream, more if needed
2 whole vanilla beans
For the glaze:
3 cups powdered sugar, sifted
1/2 cup whole milk
1 whole vanilla bean
dash of salt
Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside. Split the vanilla beans down the middle and scrape out all the "caviar" inside. Stir into the cream, add the bean halves and set aside for 15 minutes. Sift together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces, toss into the flour, and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles crumbs.
Mix the vanilla cream with the egg, then combine with the flour mixture. Stir gently with a fork until the mixture comes together, using more heavy cream if needed. Turn the dough onto a floured surface and lightly press together until it forms a rough rectangle (mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 1/2 - 3/4 inch thick. Using your hands to help form them if necessary. Use a knife to cut into 6 even squares. If you want large scones, cut these squares diagonally to make triangles. If you want petite scones, cut each square cross wise twice to make 4 pieces each (24 total). Transfer to the prepared baking sheet and bake for 15 - 18 minutes or until golden brown. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
For the glaze. Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk and allow to sit for a while. Mix the 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.
Mmmmm smothered in glaze!