After making some homemade vanilla for my mother-in-law for a Christmas present, I've had some wonderful vanilla beans calling my name from my cupboard. These scones were a great opportunity to use them! The tiny flecks look great in the icing, and they were quick to make and held up well to eat the next morning on the road to skiing.
MINI VANILLA BEAN SCONES
3 cups unbleached flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar
1 stick butter
1/2 cup cream (they are fluffier with cream than with milk)
1 tsp vanilla extract
1 1/2 vanilla bean, split and scraped
In a medium mixing bowl, mix together the flour, baking powder, salt and sugar. Cut the butter into tablespoon-sized pieces and cut it into the dry ingredients.
In a large bowl, whisk together the eggs, cream, vanilla extract, and vanilla bean seeds. Whisk the dry ingredients into the wet ingredients. Knead the dough, either in the bowl or in on the counter, just until mixed well.
Separate the dough into thirds. Shape each portion of the dough into a circle (approximately 1 inch thick) and then cut each third into sixths. Place scones 1-2 inches apart on a cookie sheet.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them directly into an oven preheated to 425 degreees.. Bake for 10-12 minutes or until just starting to turn golden brown. (If you cook any longer, the bottoms may burn).
Immediately remove from cookie sheet & place on a cooling rack (placed over parchment or waxed paper). While still warm, spoon vanilla bean glaze over scones, trying to cover all surfaces.
1/2 vanilla bean, split & scraped
2 tsp vanilla extract
2 cups powdered sugar
Mix all ingredients. Add enough milk/cream to make the glaze the consistency you desire.
Enjoy! I just love the little flecks :)