Plumcot Farro Salad
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Whisk together the flour, sugar, baking powder, satsuma zest, and salt. Using a grater, grate unsalted butter into the flour mixture. With your hands, blend the butter into the flour. The mixture should have a crumble consistency.
In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour liquid mixture into flour mixture and stir together until combined.
Fold in the satsuma pieces into the dough and form into a ball. Sprinkle flour over the surface of the dough and cutting board. Roll the dough out until an 8″ disk has formed. Cut in to 6 or 8 wedges and place on parchment lined baking sheet.
Bake for 20 to 25 minutes or until lightly golden.
For Topping: In a small bowl whish together confectioners sugar, satsuma juice, and vanilla beans. Drizzle the glaze on top of the cooled scones.