2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract
1/2 cup + 1 Tablespoon heavy whipping cream
1 egg, beaten
2 tablespoons coarse sugar
Preheat oven to 375°F.
In the base of a food processor, add flour, 6 tablespoons of sugar, baking powder and salt. Pulse just until it’s mixed together. Add the cold, cubed butter and pulse about 10 times until the flour mixture resembles a coarse meal; set aside.
In a large bowl, whisk 1 egg, cream, seeds from the vanilla bean and vanilla extract together until blended.
Transfer the flour mixture from the food processor into the bowl with the wet ingredients and stir just until combined. I think a wooden spoon works best for this.
Turn the dough out onto a floured work surface, divide the dough in half and form two rounds of dough that are about 6-7 inches in diameter and roughly 3/4″ thick.
Cut each disk of dough into eighths (pie slices). Place the scones on a parchment-lined baking sheet about an inch apart.
Brush the tops of the scones with the beaten egg and sprinkle the coarse sugar on top.
Bake for 17 minutes or until golden.
Remove from oven and cool on a cooling rack.
To make these at sea level, increase the baking powder to 1 tablespoon and decrease the cream to 1/2 cup.