You know when you go to Starbucks and there are those adorable yummy Vanilla Scones staring back at you through the glass? I want those scones. I can have them, but Taylor can’t. Until now! We are going to need food and munchies for our big LA trip this weekend. I figure we can take these along with us.

3 cups (12 oz or 340g) Better Batter Gluten Free Flour
⅔ cup Sugar
5 teaspoons Baking Powder
¼ teaspoons Salt
2 sticks unsalted Butter, Chilled
1 large egg
1 cup Heavy Cream
2 whole Vanilla Beans
3 cups Powdered Sugar, Sifted
½ cups Whole Milk
1 whole Vanilla Bean
Dash Of Salt

1.Preheat oven to 350 degrees.

2.Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside.

Stir into cream. Set aside for 15 minutes.

3.Sift together Better Batter flour, 2/3 cup sugar, baking powder, and salt.

Cut cold butter into pats, then put in the kitchenaid and use paddle attachment to cut the butter into the flour. Keep going until mixture resembles sand.

4.Mix vanilla cream with egg, then combine with flour mixture; stir with paddle on low until it comes together.

5.Turn dough onto a non-stick surface and cover with saran wrap. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

6.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.

7.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 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

8.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 the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

9.One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

To view step by step photo directions go to: