Brown Sugar-Vanilla Bean Scones
Adapted from Cookie Baker Lynn
Yields 20 mini scones
-4 cups all purpose flour
-1/2 cup packed brown sugar
-1 teaspoon orange zest
-1 vanilla bean
-1 tablespoon baking powder
-1/2 teaspoon salt
-10 tablespoons chilled unsalted butter, cut into small chunks
-1 cup heavy whipping cream
-1 teaspoon vanilla extract
-1 cup powdered sugar
-Heavy whipping cream, enough to reach desired thickness (approximately 2 tablespoons to 1/4 cup)
Preheat the oven to 400 degrees F. Place the racks in the upper and lower thirds of the oven.
Cut the vanilla bean into 2 pieces, approximately 2/3 and 1/3.
In a food processor combine the flour, sugar, zest, baking powder and salt. Scrape the seeds from the larger vanilla bean piece into the processor, reserving the empty bean for making vanilla sugar. Pulse until it’s all combined.
Add the butter to the food processor and pulse until the butter is in pea-sized and smaller pieces.
In a large bowl combine the cream, vanilla, and eggs. Beat to combine thoroughly. Dump the flour mixture into the bowl and stir, just until the flour is incorporated. Stirring too much will result in tough scones.
Divide dough in half. Pat each half into a 6-inch circle. Cut each circle into 10 equal pieces (triangles). Place the pieces on two ungreased baking sheets. (Alternatively, you could use a mini scone pan like this one, which I own, but you will need to bake in two batches.)
Bake for 15 – 18 minutes, rotating the racks midway through baking. The scones should be light brown on top.
Let the scones cool on the sheets for 30 minutes, then drizzle with glaze.
To make the glaze, combine the powdered sugar, whipping cream, and the seeds scraped out of the smaller piece of vanilla bean. You can adjust the consistency of the glaze to your liking. A watery glaze will give just a shimmer of sugar to the outside. If you like a more substantial glaze make it as thick as white glue.