Vanilla Bean Scones

From Cooking with Paula Deen, May/June 2013

Vanilla Bean Scones
  1. 2 1/4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1 vanilla bean, split lengthwise
  6. 5 tablespoons butter, cut into 1/2-inch pieces
  7. 1 (3-ounce) package cream cheese
  8. 1 large egg, lightly beaten
  9. 2⁄3 cup plus 1 tablespoon heavy whipping cream, divided
  10. 2 tablespoons turbinado sugar
  11. Orange Butter
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour and next 3 ingredients until combined. Scrape seeds from vanilla bean into flour mixture; discard bean. Using a pastry blender, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in egg until combined. Gradually add ²⁄3 cup heavy cream, stirring until mixture is moistened and a dough forms. Turn dough out onto a lightly floured surface, and pat into a 6 1/2-inch circle. Cut circle into 6 wedges.
  3. 3. Carefully transfer wedges to prepared baking sheet. Brush with remaining 1 tablespoon heavy cream, and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until light brown. Let cool briefly on a wire rack. Serve warm or at room temperature with Orange Butter.
Makes 6 servings