Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 1 small box (3.4 ounces) instant vanilla pudding mix (optional)
• 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
• 1 large egg
• ½ cup plus 1 tablespoon heavy cream

Frosting

• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1 tablespoon vanilla bean paste or extract
• 2-3 tablespoons cream

Directions: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick baking mat. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg, and ½ cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. Bake for 8-10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. (If you make it thinner, you can dip the scones in it.) Frost cooled scones with a knife or dip them upside down in the frosting. Let harden, then serve.