I don’t ever buy these scones at Starbucks for myself, but sometimes, I’ll have a bite of Leah’s. Yesterday when she & her friend made a double batch of these, they not only looked great, but they tasted delicious. I enjoyed some again this morning with my cup of coffee & they’re as equally good today.
For the scones:
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 1/2 cup cold, unsalted butter, cut into small pieces
- 1/2 cup whipping cream
- 2 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- Seeds scraped from one vanilla bean
- 1 1/2 tbsp milk
Preheat the oven to 375 degrees, line a baking sheet with parchment paper; set aside.
Place the flour, sugar, baking powder, & salt in the bowl of a food processor, & whisk to combine. Add the butter & pulse until mixture looks like course meal. While the food processor is running on low, pour in the cream & vanilla extract.
When the dough has gathered into a ball, turn off the food processor, & divide the dough into 3 equal portions. Flatten each portion into a disc shape, about 1 1/2 inches thick. Cut each disc into 6 triangles with a knife. Place on baking sheet, about a 1/2 inch between.
Bake for 16-20 minutes, until set in the centers & slightly golden on the bottoms. Allow to cool.
In a small bowl, stir the powdered sugar, vanilla bean seeds, & milk together until smooth. Spread glaze onto top of each scone. Repeat as needed until glaze is gone.