Vanilla Bean Scones

i love vanilla. perhaps it makes me boring but one of my favorite ice cream flavors is vanilla. but not just any vanilla. it has to be vanilla bean. it has to have those tell tale vanilla bean specks. it's just so pure and simple and delicious. i also happen to love vanilla yogurt and vanilla cupcakes.

have you eve caved while in line at starbucks and ordered one of their delicious looking scones? i have. my favorite is their petite vanilla bean scones. surprise, surprise, right? i think to myself, at least they are smaller. turns out, even though they are small, they still have 240 calories in them!

so, when i happened upon the pioneer woman's version of the scone and at 10pm last night i had to have them. i checked my cabinets and fridge and was pleased to find i have all the ingredients. first thing this morning, i was covered in flour and vanilla. turns out, this version is just 175 calories a scone and they are tender and sweet and pack a vanilla bean punch. and guess what? they are even bigger than starbucks scones!

i recommend enjoying these with a hot cup of coffee or a cold glass of milk.

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Vanilla Bean Scones
makes 24
slightly adapted from the pioneer woman

2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup organic cane sugar
5 tsp baking powder
1/4 tsp salt
2 sticks cold unsalted butter, cut into cubes
1 large egg
1/2 cup heavy cream
1/4 cup 1% milk
1 whole vanilla bean
1 tbs vanilla bean paste

preheat oven to 350 degrees F.

mix together heavy cream and milk in a measuring cup. cut vanilla bean in half length wise and scrape out inside caviar. add to milk mixture and whisk to combine. set aside.

in the bowl of an electric mixer mix together flours, sugar, baking powder, and salt. add cold, cubed butter and blend on low until butter is the size of peas.

add egg to milk and vanilla mixture and whisk to combine. slowly add milk mixture to electric mixer on low. stir until just combined. dump onto floured surface and roll out into a square (about 1/2" thick). cut into 12 squares and then in half into 24 triangles.

place on parchment or silpat lined baking sheet and bake for 15-18 minutes. bottoms will be just starting to brown. let cool completely.

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Vanilla Bean Icing

1 cup powdered sugar
1 1/2 tbs milk
1 tsp vanilla bean paste

whisk together and drizzle over cooled scones. let sit until icing has hardened and store in airtight container.