11gvanilla bean paste1tbsp, I use Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
Glaze
50gconfectioner's sugar½ cup
5gvanilla extract1tsp
10gfresh2tsp, blackberry juice
Instructions
Preheat oven to 350ºF.
Line a baking sheet with a silpat mat, or parchment, if you do not own a mat.
Sift the flour, baking powder and baking soda into a medium bowl. Add the sugar and salt and use a hand whisk to combine.
Cut the butter into cubes while still cold and add to the flour mixture. Use a pastry blender to cut the further cut butter into the flour mixture until it reaches a coarse, crumb-like texture.
In a measuring cup or small bowl, lightly whisk together the egg, buttermilk and vanilla bean paste. Add to the flour mixture, leaving a little brush the scones before baking.
With your hands covered in food-safe gloves, work the dough only until it holds together.
Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
Brush wedges with remaining milk mixture and place on the silpat-lined cookie sheet.
Bake on the middle rack for 20 minutes. Baking times may differ depending on your oven.
Remove and allow to cool slightly on a wire rack before glazing.
For the glaze:
While the scones are baking, blend a handful of blackberries in a blender or small food processor. Pour through a sieve, using a spoon or spatula to press the juices through.
Place the confectioner's sugar in a small bowl and stir in the vanilla extract juice until fully combined.