4 cups all-purpose flour
1/2 cup vanilla sugar (add 2 beans per cup of granulated sugar; store for 2-3 weeks before use)
1 tsp lemon zest (zest from one large lemon will do)
1 vanilla bean (we recommend Madagascan) divided 1/3 and 2/3
1/2 tsp salt
10 tbsp unsalted butter, cut into chunks
1 cup whipping cream
1 tsp vanilla extract
Preheat oven to 400 degrees, place racks in upper and lower 1/3 of oven.
Cut vanilla bean in 2 pieces, 1/3 and 2/3.
Add into food processor flour, sugar, zest, baking powder, salt, and seeds and pulp from larger vanilla piece. Pulse until combined.
Add butter and pulse until butter is pea-sized.
Add flour mixture to bowl. Stir until incorporated. Do no tovermix.
Divide dough in half. Pat one ball of dough into a 6 inch circle of about 3/4 inch thick. Cut into 1/8s or use circle cutter.
Place scones on ungreased baking sheet. Use parchment paper for easier cleanup.
Bake 15-18 minutes. If scones are small, check after 12 minutes.
Unbaked scones can be frozen; add to cooking time when baked.
1 cup of confectioner's (10x) sugar
2-4 tbsp of milk (start wtih 2 tbsp)
Seeds and pulp from smaller piece of vanilla bean
Mix and drizzle on cooled scones.