Are you a chocolate person or a person with vanilla? I'm really a person vanilla. Do not make me, I like the chocolate as reprehensible, but my favorite is still vanilla especially if the vanilla patches included. ice cream, cake, pudding, unzip it I love it all! So you should not be too surprised that I absolutely adored these scones. They are so tender, flaky, butter and just perfectly sweet. The scone itself is not too sweet at all, and the great vanilla glaze adds a perfect amount of sugar it well. 
These scones Vanilla beans are perfect with a cup of coffee or a creamy chai latte (my favorite), you can of course add your own spin on them by adding chocolate or fruit chips can be dried, but for me the flavor of vanilla is over-the-top just what I want, (and they do not really need something more!) The texture is perfectly flakey and tender, indeed my perfect scone. :)
- 2 cups (8.5 ounces) of flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon of baking soda
- ½ teaspoon salt
- 1 unsalted butter stick, chilled and cut into pieces
- bean paste 1 tsp vanilla (or scraped seeds of a vanilla bean)
- extract 1 teaspoon vanilla
- 1 egg yolk
- ¾ cup buttermilk (6 oz)
- ½ sugar powder cup (more if necessary)
- 1 tablespoon bean paste coffee vanilla
- 1 teaspoon vanilla extract
- 1-2 teaspoons of milk
- Preheat oven to 375 F.
- Mix flour, sugar, baking powder, baking soda and salt in large bowl.
- Add the pieces of butter and use your hands or a pastry blender to work the pieces in flour. Keep breaking it down until the butter pieces are the size of peas.
- Make a well in center of mixture and add vanilla extract and pulp.
- Whisk buttermilk and egg yolk together and gradually add to the well in the flour mixture, mix with your hands or a spatula until the dough holds together but is not sticky. (You probably will not need all the buttermilk mixture- save the rest of brushing scones)
- Transfer dough to a lightly floured surface and knead until it comes together into a ball.
- Flatten the dough into a 7-inch drive and cut into quarters. Transfer wedges to a baking sheet lined with parchment paper and brush with remaining buttermilk mixture.
- Bake for 18-22 minutes or until lightly browned. Let cool on rack
- Mix sugar, vanilla powder and paste extract in small bowl. Add milk one teaspoon at a time and mix. Add more milk or sugar powder until the icing is your desired consistency. Pour over the cooled scones.