Heavenly Glazed Vanilla Bean Scones

by Mari Vasseur

Tender vanilla bean scones with luscious vanilla bean icing

Course Breakfast, Brunch

Servings 8 scones

1 ¾ cups (223g) all purpose flour, sifted
2 tablespoons (25g) granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed
½ cup (118ml) cold heavy cream
¼ cup (57g) cold sour cream
1 ½ teaspoons vanilla bean paste or natural vanilla bean flavor I used Amoretti Natural Vanilla Bean Artisan Flavor
egg wash 1 egg beaten with 1 tablespoon (15ml) of water

Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea-sized pieces form.
In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.

In a medium-sized bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach the desired consistency. Whisk until smooth.

Keyword scones, vanilla bean