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SCONES - Vanilla Bean Scones

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    3 cups  flour
    2/3 cups  Sugar
    5 tsp.  baking pwder
    dash  salt
    2 sticks  butter, chilled
    1 large  egg
    3/4 c.  heavy cream
    1  vanilla bean
Cream Cheese Filling:
    8 oz.  cream cheese, softened
    1  vanilla bean
Vanilla Glaze:
    3 cups  powdered sugar
    1/2 cup  whole milk
    1  vanilla bean

Split one vanilla bean down the center and scrape out the insides. Stir the black vanilla insides into the heavy cream and let sit for 15-30 minutes.

For filling, scrape the second vanilla bean and mix with softened cream cheese. Set aside.

Stir together flour, sugar, baking powder and salt. Cut cold butter into slices and use a pastry cutter to cut it into the flour mixture. Keep going until it resembles coarse crumbs.

Mix vanilla cream with the egg. Combine with flour mixture and gently stir with a fork until just combined.

Take half your dough onto a floured surface and gently press it into a rectangle. You can use a floured rolling pin if you want to. It should be about 1/2" thick or maybe a little less. Gently lift up and transfer to cookie sheet that's lined with baking mat or parchment paper.

Take the vanilla cream cheese mixture and carefully spread over rectangle.

Pat the remainder of the dough into a rectangle of the same size and place on top of cream cheese.

Score the pastry into triangles. I was able to get 24 triangles out of my pastry.

Bake at 350 degrees for about 20 minutes or until it starts to turn golden. Cool on pan for 15 minutes and then transfer to cooling rack to cool completely.

For glaze, mix all ingredients until you get the consistency you want (I added a bit more powdered sugar so it wasn't quite so runny).

After the scones have cooled, dunk in the glaze and then put back on cooling rack so the glaze can set.

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