The Pioneer Woman's Petite Vanilla Bean Scones

Ree Drummond's take on a coffee house staple: the vanilla scone.
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Ingredients

3 vanilla beans

3/4 cup heavy cream

3 cups all-purpose flour

2/3 cups granulated sugar

5 teaspoons baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, chilled and cut into small cubes

1 egg

1/2 cup whole milk

3 cups confectioners' sugar, sifted

  1. Heat oven to 350 degrees F. Split 2 vanilla beans down the middle lengthwise. Scrape out all the caviar inside and stir caviar into cream along with the pods; set aside for 15 minutes.
  2. Sift together the flour, granulated sugar, baking powder, and 1/4 teaspoon salt. Incorporate the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles a coarse meal. Remove pods from the cream and mix cream mixture with the egg, then add it to the flour mixture; stir gently with a fork just until it just comes together.
  3. Turn dough onto a lightly floured surface and press it together, forming a rough rectangle. (Mixture will be crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch thick. Trim the dough with a knife and cut the rectangle into 12 squares. Then slice each square in half diagonally, to form two triangles. Transfer to a baking sheet lined with parchment paper and bake until cooked through, but not yet golden, about 18 minutes. Cool for 15 minutes.
  4. To make the glaze: Split the remaining vanilla bean in half lengthwise and scrape out the caviar inside. Stir caviar into milk along with the pods; let stand for about 20 minutes. Remove pods from the milk and whisk the milk mixture with the confectioners' sugar and remaining 1/4 teaspoon salt until smooth. Carefully dunk each cooled scone in the glaze one at a time. Turn over if necessary. Transfer to parchment paper or a cooling rack. Allow the glaze to set completely, about 1 hour. Scones will keep several days when glazed. Makes 24 scones.

 

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