vegan vanilla bean scones

These are my veganized version of the Starbucks vanilla bean scones that I'm sure you've seen plenty of times in the pastry case. I always thought they sounded delicious and was inspired to make a vegan version that has fresh vanilla "caviar" in the batter with a delicious vanilla glaze on top. I made these as petite bites but you can cut them larger to make standard sized scones.

Ingredients

2 whole vanilla beans

3/4 cup canned coconut cream

3 cups organic all-purpose flour

2/3 cups organic cane sugar

5 teaspoons baking powder

1/4 teaspoons pink salt

2 sticks Earth Balance vegan butter

1 flax egg (1 tablespoon flax meal + 2 1/2 tablespoons water)

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk 

5 cups sifted powdered sugar

Instructions

Make flax egg, set aside to thicken.

Split vanilla beans and scrape out the "caviar" then add to cream, stir to combine then set aside.

Sift together flour, sugar, baking powder and salt.

Slice cold butter into squares and cut into flour mixture until the mix looks like crumbles.  

Add flax egg to vanilla cream then stir into flour and butter mixture.

Onto a floured surface, add dough and work into a rectangle with a thickness of about 1/2 an inch.

Slice into strips then triangles and place on a silicone or parchment paper lined cookie sheet.

Into a 350 degree preheated oven, bake for 18-20 minutes until they just start to turn golden. 

Allow to completely cool before glazing.

For the glaze, sift powdered sugar then add milk and vanilla extract. Whisk together until smooth. 

Once scones are cooled, drizzle the glaze and allow to harden. 

Store at room temperature in a covered container.