Vanilla Bean Scones With Cinnamon Sugar Filling

For the Filling

To make vanilla sugar – combine 1½ tbsp granulated sugar with ⅛ tsp to ¼ tsp of vanilla extract. Mix well.

In a small bowl, combine flour, brown sugar, vanilla sugar, cinnamon and salt. Using your fingertips, cut in cold butter until mixture resembles sand. Set aside.

For the Dough

To make vanilla sugar – combine 1½ tbsp granulated sugar with ⅛ tsp to ¼ tsp of vanilla extract. Mix well.

In a large bowl, whisk together flour, ¼ cup granulated sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.

Add 1 cup of heavy cream and vanilla extract, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a sheet of parchment paper. Divide dough in half and roll each half into a round. Cover with a second sheet of parchment paper and press each half into a 6-inch disk.

Remove top sheet of parchment paper and press filling into the center of one disk of dough, leaving a ¼ inch border on the sides.

In a small bowl, whisk together the egg and remaining 1 tsp. of heavy whipping cream. Brush the egg wash onto the ¼ inch border. Top with the remaining disk of the dough and press around the edges to seal. Cover and freeze for 30 minutes.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Using a sharp knife, cut dough into 6 wedges. Place at least one inch apart on baking sheet. Brush with egg wash and top with the 1½ tbsp vanilla sugar.

Bake until golden brown, about 20-25 minutes. Cover with foil halfway through to avoid over browning. Let cool on pan for 5 minutes and then move to a wire rack to cool completely.

For the Glaze

In a small bowl, whisk together the powdered sugar, cream and vanilla bean. Mix until combined and then drizzle over cooled scones.