Ingredients:
Scones:
- 2 whole vanilla beans (Beanilla is the Best!)
- 3/4 cups heavy cream
- 3 cups all-purpose flour, plus more for dusting
- 2/3 cups granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, chilled
- 1 whole large egg
Glaze:
- 1 whole vanilla bean
- 1/2 cup whole milk, plus more if needed
- 5 cups powdered sugar, sifted, plus more if
- needed
- Dash of salt
Instructions:
For the scones:
- Preheat the oven to 350 degrees F.
- Split the vanilla beans in half lengthwise and scrape out all the vanilla “caviar” inside.
- Stir the caviar into the cream.
- Set aside for 15 minutes.
- Sift together the flour, sugar, baking powder and salt.
- Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour.
- Keep going until the mixture resembles crumbs.
- Mix the vanilla cream with the egg, and then combine with the flour mixture.
- Stir gently with a fork just until it comes together.
- Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle.
- Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2- to-3/4-inches thick.
- Use your hands to help with the forming if necessary.
- Then cut the rectangle into 12 symmetrical squares/rectangles.
- Next, cut each square/rectangle in half diagonally, to form two triangles.
- Transfer to a parchment or baking-mat-lined cookie sheet.
- 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, and 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.
- Set aside for 15 minutes.
- Mix the powdered sugar and salt with the vanilla milk.
- Add more powdered sugar or milk if necessary to get the right consistency.
- Stir or whisk until completely smooth.