Ingredients
Scale
- 2 cups all purpose flour
- ⅓ cup sugar (omit for savory variations-see below)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, butter into pieces
- I vanilla Bean, split and seeds scraped out OR 1 Tablespoon vanilla bean paste
- ¾ buttermilk or whipping cream
- extra cream or egg wash (1 egg mixed with 1 TB milk) for brushing the tops
Glaze
- 1 cup powdered sugar
- seeds scraped from 1 vanilla bean OR 1 Tablespoon vanilla Bean Paste
- 1 1/2 tablespoons cream or milk
Instructions
- Preheat oven to 425.
- Stir together first four ingredients in a large bowl or food processor.
- Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas.
- Place mixture in freezer for 5 minutes is it seems warm ( I usually don’t need to do this because I start with very cold butter and work quickly).
- Add vanilla bean paste, vanilla beans or vanilla to buttermilk and add to dry mixture, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cut round into 8 wedges (or 12 if desired–just cut down bake time a little) Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with whipping cream or egg wash. Bake at 425 for 13-15 minutes until golden brown.