Whole Madagascar Vanilla Beans flavor these delicious treats. Topped with a sweet glaze the Vanilla Bean Scones are a perfect, delicate treat for breakfast, a tea party or a special brunch!
• 2/3 cup half-and-half
• 2 Whole Madagascar Vanilla Beans
• 2 ¾ cups flour
• 1/3 cup sugar
• ¾ teaspoon salt
• 1 Tablespoon baking powder
• 2 eggs
• ½ cup butter, sliced into pats
• 2 cups confectioner’s sugar
• 4 Tablespoons water
• 1 Whole Madgascar Vanilla Bean
Slice the vanilla beans in half length-wise, and use the edge of the knife to scrape out the vanilla caviar. Add in to the half-and-half, stir and set aside.
Whisk the flour, sugar, salt and baking powder together in a large mixing bowl. Add the pats of butter to the dry ingredients and use a pastry blender, or a fork to shred the butter.
Make a well in the middle of the dry ingredients. Whip the eggs into the vanilla –cream mixture, then pour into the dry ingredients. Use a fork to combine the dough. Gradually form into a ball.
Press out the dough into a rectangle on a large, flat surface. Slice off the ragged edges to form a perfect rectangle. Slice into four strips, then across the strips into squares, then slice the squares in half to form triangles.
Bake the scones on parchment paper-lined cookie sheets at 425 degrees for 10-13 minutes. Bake until edges are slightly golden in color.
Cool on cooling racks until completely cool.
In a small, deep bowl combine the confectioner’s sugar and water together. Slice the final vanilla bean in half, and scoop out the vanilla caviar. Add to the glaze and stir with a fork until there are no lumps.
Dip the cooled scones into the glaze, let the excess drip off and place on a cooling rack to dry. Store in an air-tight container for about two days when completely dry.
Serves about 10-12 people.