Course baked goods, Breakfast, brunch, coffee time
Cuisine baked goods
Servings 12scones
Calories 187kcal
Equipment
baking sheet
parchment paper
Ingredients
3cupsFlour
1/2cupSugar
1tablespoonBaking Powder
1teaspoonSalt
1/2teaspoonCardamom
1/4teaspoonNutmeg
1cupcold Buttertwo sticks
1cupwhole milk
1large Vanilla Beansplit down the center
1Egg
1teaspoonVanilla Extract
Glaze
1/2cuppowdered sugar
1/4tspsalt
1/2tspvanilla
1tblsphalf and half or milk
1/8tspvanilla bean pastejust a pinch for visual effect
Instructions
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl.
Measure half and half into small saucepan, add split vanilla bean to cream, heat until just beginning to bubble on edge, do not boil. Turn off heat and set aside to cool. When cream is cool, take a sharp knife and scrape the inside of the vanilla bean out and add back to liquid.
Cut cold butter into small squares, add to dry ingredients, and cut in with a pastry cutter until mixture resembles oatmeal. Set aside.
Whisk egg and vanilla extract into vanilla bean cream.
Create a hole in the middle of the dry ingredients, add liquid to hole, gently combine until dough comes together.
Place dough onto a lightly floured surface, split in half and create two rounds about 1 inches thick and 8-10 inches in diameter. Place dough on a parchment lines baking sheet and place in freezer for 10 minutes.
Remove from freezer and cut each disk like a pie, 6 pieces each. Place in preheated 350 oven for 25 minutes.
Notes
Vanilla Glaze 1/2 cup Powdered Sugar 1/4 teaspoon Salt 1/2 teaspoon Vanilla 1 + tablespoons Half and HalfCombine ingredients in a small bowl and whisk until smooth. Add more milk if glaze is too thick. When scones have cooled drizzle glaze over scones.