Satsuma Orange Scones with Vanilla Bean Drizzle
2 Cups of all-purpose flour + more for surface
1 Cup Family Tree Farms® Satsuma pieces
6 Tablespoons of granulated sugar
2 1/2 Teaspoons of baking powder
1/2 Teaspoon of salt
Zest of 2 satsumas
1/2 Cup of cold unsalted butter
1/2 Cup of heavy cream
1 Large egg
1 Teaspoon of vanilla extract
1 Cup of confectioners sugar
3 Tablespoons of Satsuma juice
1/2 Vanilla bean, scraped
Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the flour, sugar, baking powder, satsuma zest and salt. Grate unsalted butter with a cheese grater into the flour mixture. With your hands or a pastry cutter blend the butter into the flour. The mixture should look like crumbly pebbles.
In a separate medium size bowl, whisk together the egg, heavy cream, and vanilla extract. Pour liquid mixture into flour mixture and stir together until combined, about 30-60 seconds. Gently fold in the satsuma pieces into the dough and form into a ball. Sprinkle flour over the surface of the dough and pastry board or cutting board with flour. Roll the dough out until an 8″ disk has formed. Cut into 6 or 8 wedges and place on parchment lined baking sheet.
Bake for 20-25 minutes or until lightly golden and a fork comes out clean. Remove and cool on a baking rack. In a small bowl whisk together confectioners sugar, satsuma juice and vanilla beans. Drizzle the glaze on top of cooled scones.