Vanilla Bean Scones

From The Pioneer Woman

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks unsalted Butter, Chilled
• 1  Large Egg
• 3/4 cups Heavy Cream (more If Needed)
• 2 whole Vanilla Beans

GLAZE

• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• 1 whole Vanilla Bean
• Pinch of Salt

Directions

1. Preheat oven to 350 degrees.
2. Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir the caviar into cream and infuse  for 15 minutes.
3. Sift together flour, 2/3 cup sugar, baking powder, and salt.
4.   Using a pastry cutter or two knives, cut the cold butter into t the flour until the mixture resembles crumbs.
5. Mix the vanilla cream with the egg, then combine with the flour mixture; stir gently with a fork just until it comes together.
6. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
7. With a biscuit cutter or with a knife, cut into circles or wedges.
8. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix 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.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.