Copycat Starbucks Vanilla Bean Scones

For the Scones:

• 2 cups cake flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/2 cup instant vanilla pudding mix
• 1 tbsp vanilla extract
• 1 large egg
• 3/4 cup heavy whipping cream, plus approx. 1 tbsp for top of scones

For the Glaze:

• 1 cup icing sugar
• 1 vanilla bean, scraped
• 3–4 tbsp heavy whipping cream

For the Scones:

1. Preheat oven to 425F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until it is approximately the size of peas. Whisk in the vanilla pudding mix and make a well in the middle of the ingredients.
2. Add the egg, vanilla, and cream to the middle of the well. Gently whisk the egg and milk with a fork until combined. Gently mix the flour into the liquid ingredients with a spatula, making sure not to over mix.
3. Once the flour has been mixed into the liquid ingredients, place the dough on a floured surface. Take half of the dough and make it into a ball. Flatten the ball out and cut into 8 wedges. Repeat with the other half of the dough. Place the wedges onto a parchment lined baking sheet. Using a pastry brush, top the scones with the extra 1 tbsp of cream. Chill in the fridge for approximately 15 minutes. Bake for 8 to 10 minutes, until the bottoms of the scones start to turn golden, turning the baking sheet half way through baking. Let the scones cool for approximately 5 minutes on the baking sheet before transferring to a cooling rack.

For the Glaze:

1. In a small mixing bowl, whisk together the icing sugar and vanilla bean scrapings. Slowly add the cream and whisk it into the icing sugar, until you have reached the consistency of syrup.  Spread the glaze over every scone and let it harden, approximately 10 to 15 minutes. Enjoy!