Instructions

Scones

Preheat your oven to 400F/205C. Line a large baking sheet with a Silpat or parchment paper.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Mix for about 30 seconds and set aside. In a separate mixing bowl, whisk together 3/4 cup of heavy cream, the egg, and the vanilla bean paste until well combined. Place this bowl into the refrigerator until you’re ready to use it.

Add the cold butter, in small cubes, to the flour mixture. Use a pastry blender (or a fork) to bring together until it resembles bread crumbs. Add your cream mixture to the flour and stir until it just comes together – do not overmix! Flour your hands a bit, and then knead together in the bowl until well combined. Keep in mind the dough will be quite sticky.

Empty the mixture onto a well floured surface and pat into a square – about 7×7 in/18x18cm. Cut into 9 equal squares, and then again cut each square on the diagonal. You’ll now have 18 triangular scones. Transfer each triangle carefully onto the baking sheet. Brush each scone with the remaining 1 tablespoon of heavy cream.

Bake in preheated oven for about 12-14 minutes. Cool on a wire rack.

Glaze

Whisk together the powdered sugar/icing sugar, heavy cream and milk. Add in your vanilla bean paste until you achieve the right consistency. If too thin, add more sugar; if too thick add a touch more milk. Spoon the glaze over the slightly cooled scones and serve once glaze sets.

Storage

You can keep your scones at room temperature or refrigerated, but be sure they are in an air tight container.