2½ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
⅓ cup granulated sugar
½ cup milk
1 tablespoons pure vanilla extract (or vanilla bean paste)
¾ cup cold unsalted butter, cubed
1½ cups confectioners sugar
2 tablespoons water (may need more)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract (or vanilla bean paste)
Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms – careful not to over-mix.
In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
While scones are cooling, add all the glaze ingredients into a bowl and whisk – glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.