Petite Vanilla Bean Scones with Vanilla Bean Glaze

Ingredients

• 2 cups all-purpose flour
• 6 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2/3 cup + 1 Tbsp heavy cream, divided
• 1 large egg
• Seeds of 1 small vanilla bean
• 1/2 tsp vanilla extract
• 6 Tbsp unsalted butter, cold and grated or diced into 1/4-inch pieces
• 1 cup powdered sugar, plus more if needed
• 1 1/2 Tbsp heavy cream
• 1 1/2 Tbsp milk

Directions

1. Heat the oven to 400 degrees. Cover a baking sheet with parchment paper or a silicone liner, and put it aside. In a mixing bowl, whisk the flour, sugar, baking powder and salt for 20 seconds, then set that bowl aside. In another mixing bowl, or in a 2-cup liquid measuring cup, whisk together 2/3 cup heavy cream, the egg, vanilla bean seeds and vanilla extract until the mixture is smooth and combined. Refrigerate it until you need it.
2. Add the butter to the flour mixture. Use a pastry cutter or fork to work it in until the mixture looks like coarse crumbs. Pour in the cream mixture and stir with a rubber spatula just until the dough begins to gather together, then use your hand to knead it right in the bowl several times, only until it holds together well. It will be a bit sticky, which is fine and helps keep the scones moist, but do not overwork it if you want them tender.
3. Turn the dough out onto a floured surface. Gently pat and shape it into a 7 by 7-inch square. Slice it into 9 even squares, flouring the knife when needed so it does not drag, then cut each square diagonally in half to make two triangles. Move the scones to the prepared baking sheet, leaving them evenly spaced, and lightly brush the tops with the remaining 1 Tbsp cream. Bake for 12 – 14 minutes, until the scones are set. Transfer them to a wire rack to cool, then spoon the vanilla glaze over the tops and spread it out to the edges. Leave the glaze at room temperature until it firms up. Store in an airtight container.
4. For the glaze, whisk all of the glaze ingredients together thoroughly in a mixing bowl. If it needs to be thicker, whisk in more powdered sugar.