Mini Vanilla Bean Scones

Ingredients & Measurements:
Scones
1 vanilla bean split and seeds removed*
½ cup (119g) heavy cream chilled
1 egg chilled
2 cups (305g) all purpose flour
3 tsp. (15g) baking powder
½ tsp. (3g) salt
½ cup (105g) granulated sugar
1 stick (114g) unsalted butter chilled

Glaze:
3 cups 372g powdered sugar
1 tsp. (5g)  vanilla extract
1 tsp. (7g) vanilla bean paste
¼ (1g) tsp. salt
⅓ cup milk

Instructions
Step 1:
Split the vanilla bean in half, using a small knife to scrape the beans out from the inside of the pod. Add the vanilla beans to the heavy cream along with the egg and mix together with a fork. Set aside. 

Step 2:
To the bowl of a food processor, add the flour, sugar, baking powder, and salt. Pulse 8-10 times to combine. Cut the cold butter into cubes and add to the food processor, pulse 10-12 times until the butter is pea sized. With the food processor on, slowly drizzle the heavy cream mixture until a rough ball of dough forms.

Step 3:
Lightly flour your work surface and pour dough out onto flour. Gently bring the dough together into a ball, and flatten out and roll out into a rectangle with a rolling pin. Roll the dough out to about ¾ of an inch thick. Clean the edges of the rectangle to have even shaped scones. Cut the rectangle in half, then cut each half in half. Cut the strip into 4 squares, then cut each square in half to give you 8 mini scones. Roll up the scraps into a ball, roll out and cut into shapes. Place scones on a cooking sheet about 1n inch apart, place cookie sheet with scones into the freezer for about 10 minutes, this will help the scones keep their shape as they bake.

Step 4:
Place semi-frozen scones into a 350 degree F. oven and bake for 12-15 minutes. Just until golden brown. Remove the cookie sheet from the oven and allow the scones to cool to room temperature. 

Step 5:
While the scones cool, make the glaze. In a large bowl combine the powdered sugar, salt, vanilla bean paste, and extract. Add the milk a little at a time until you reach a drizzle consistency. Gently drop the scones top side down into the glaze, and lift with your fingers and shake gently to remove excess glaze. Place glazed scones on a cooling rack to set. Allow to set for 2-3 hours. Store scones in an airtight container for 5 days in the refrigerator.

*You can use 2 tsp. vanilla extract, or 1 tsp. vanilla bean paste