• Line / prepare a baking sheet with parchment paper like you would usually do and set aside. 

  NOTE: For this recipe, I used my bonMat from bonCOOK placed on top of a medium perforated baking sheet.

VANILLA BEAN SCONES PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with granulated sugar, baking powder, baking soda, and sea salt. Add the cubbed butter and using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator while preparing the rest of the recipe.
  8.82 oz all-purpose flour, 2.30 oz granulated sugar, 2 tsp baking powder, 1/4 tsp sea salt, 1/2 tsp baking soda
  
• In a small bowl, whisk the buttermilk together with the egg and vanilla bean paste. Drizzle over the flour mixture. Gently mix, bringing the dough together in a cohesive mass.

  NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until just combined.
  6.35 oz buttermilk, 1 egg, 1 tsp vanilla bean paste
  
• Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface.

  Use lightly floured hands to gently shape the dough, using the heel of your palms to work the dough just until you’ve got a fully incorporated mass.

  NOTE: Do not overwork the dough.

  Pat the dough out about an inch | 3 cm thick and cut into 8 wedges using a bench scraper or a sharp knife.
  

REFRIGERATE

• Place the scones onto your prepared baking sheet arranging them about 2-inch | 5 cm apart so the biscuits have room to puff up and rise.

  Refrigerate for at least 15 minutes while the oven is preheating.

  VERY IMPORTANT: Do not skip the refrigeration step because after working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher the scones will rise!
  

BAKE!

• Preheat oven to 400℉/200℃. 

  Take scones out of the refrigerator. Brush the top of each scone with milk or heavy cream and for extra crunch, sprinkle with cane sugar. 
  1 Tbsp cane sugar
• Bake for 20 minutes at 400℉/200℃. (Every oven heats differently, monitor your scones from 18 minutes). It is ready when the scones have risen and are golden brown around the edges, the top being lightly brown.

  Once your Vanilla Bean Scones are out of the oven, let them cool down on the baking sheet while preparing the vanilla bean glaze.
  

VANILLA BEAN GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the vanilla bean paste and milk. Drizzle over the warm scones. Enjoy & Bon Appétit!

  NOTE: The Vanilla Bean Scones are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Like every type of bread these are best enjoyed the same day.
  4.24 oz powdered sugar, 1 Tbsp milk, 1 tsp vanilla bean paste