Here is a link to the recipe on Pioneer Woman,
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
Or see the recipe below:
Ingredients:
3 cups all-purpose flour
2/3 cups sugar
5 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, chilled
1 whole large egg
3/2 cups heavy cream
2 whole vanilla beans
GLAZE:
3 cups powdered sugar, sifted
1/2 cups whole milk
1 whole vanilla bean
dash of salt
Preparation
preheat oven to 350 degrees.
Split the vanilla bean down the middle lengthwise and scrape out all the vanilla "caviar" inside. Stir caviar into cream. Set aside for 15 min.
Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter two two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.
Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle (mixture will be pretty crumbly). Use rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with forming if necessary.
Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles/ Next, cut each square/rectangle in half diagonally, to form two triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 min on the cookie sheet, then transfer to a cooling rack to cool completely.
Vanilla Glaze:
To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with vanilla milk, adding more powdered sugar or milk if necessary to get the consistency to the right thickness. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning over. Transfer to a parchment paper or cooling rack. Allow the glaze to set completely, about an hour, scones will keep for several days if glazed.
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