Inspired by Starbucks (& the fact that the nearest one is a 20 minute drive!)
3/4 c. whipping cream
1/2 Madagascar Vanilla Bean Pod, split
1/2 tsp. vanilla extract
2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)
Heat oven to 425.
In micro-proof measuring cup, scrape vanilla seeds from the pod into the whipping cream; blend well. Heat in microwave until just warm. (40 seconds in mine). Set aside & allow to cool. When cooled, add vanilla extract & stir to combine.
In large mixing bowl, combine flour & baking powder into large bowl; mix well using fork.
Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.
Form well in center of flour mixture. Add vanilla whipping cream and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads. Form dough into even "log" shape.
To make triangular scones, cut dough "log" into 6 even pieces. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.
Bake 9 minutes. Remove to wire rack immediately; cover loosely with clean dish towel or cloth napkin and cool completely.
3 c. powdered sugar
1 tsp. vanilla extract
4 TBS whipping cream (more if needed)
Mix all glaze ingredients until smooth. Set scones on wire rack over wax paper; spoon glaze over each, allowing to drip down sides to cover.
Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.