Vanilla Bean Scones

What you will need-Grocery list

For the Scones:

• 1 cup all purpose flour (or use 1-1 gluten free baking flour)
• 1/2 tablespoon baking powder 
• Pinch of salt
• 1/4 cup granulated sugar or Truvia Sweet Complete Granulated Sweetener
• 4 tablespoons cold butter cubed 
• 1 egg
• 1/4 cup heavy whipping cream
• 1/2 tablespoon vanilla
• 1 vanilla bean or 1 teaspoon vanilla bean paste 

Vanilla Bean Glaze:

• 1/2 cup powdered sugar or 1/2 cup Truvia Sweet Complete Confectioners Sweetener
• 1 teaspoon vanilla 
• 1 vanilla bean or 1 teaspoon vanilla bean paste
• 2-3 tablespoons heavy whipping cream

How to Make Vanilla Bean Scones

• Preheat the oven to 375℉, and line a baking sheet with parchment paper.
• Place the flour, sugar, baking powder, and salt in the bowl of a food processor or large mixing bowl. and whisk to combine.
• Add the butter to the food processor, and pulse the food processor (or cut in with pastry cutter) until the mixture looks like coarse meal. With the food processor running on low speed, pour in the heavy whipping cream and the vanilla and vanilla bean paste.
• When the dough has formed into a ball, turn off the food processor and turn dough out onto a lightly floured surface. Flatten dough into a disc shape, about 1½ inches thick. Cut 8 uniform triangles with a knife or a bench scraper.
• Put scones on a parchment lined baking sheet about 1½-2 inches apart.
• Bake the scones for 16 to 20 minutes or until slightly golden on the bottoms.
• Allow scones to cool for 5 minutes on baking sheet and transfer to a wire rack to cool completely.
• MIX THE GLAZE:
• In a small bowl, stir the powdered sugar, vanilla, vanilla bean paste, and heavy whipping cream together until smooth. Spread a small amount of glaze on top of each scone using a pastry brush.

Storing Vanilla Bean Scones:

Store vanilla bean scones in an airtight container for 3-5 days to keep them fresh. For longer storage, freeze baked scones for up to 1 month in an airtight freezer container or zip top bag with parchment paper in between the scones.