Scones with Vanilla Bean Glaze

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set your Traeger to 375°F (190°C), and preheat, lid closed (10-15 minutes).

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• 2

  Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt.

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  Ingredients

  • 2 Cup flour

  • 1/2 Cup sugar

  • 1 Teaspoon baking powder

  • 1 Teaspoon salt

• 3

  Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.

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  Ingredients

  • 1 Small Vanilla Instand Pudding

  • 1/2 Cup Chilled Butter, Cut Into 1/2" Cubes

• 4

  Make a well in the center of the dry ingredients and add the vanilla extract, egg, and all but 1 Tbsp. of the half & half.

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  Ingredients

  • 1 egg

  • 1 Tablespoon vanilla

  • 1/2 Cup half-and-half

• 5

  Bring dough together with your hands, mixing until the dry ingredients are incorporated.

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• 6

  Place the dough onto a floured surface and form into small rounds, then cut into 8 triangles. Place the triangles on the parchment covered baking sheet, and brush them with the remaining 1 Tbsp. of half & half.

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  Ingredients

  • 1 Tablespoon half-and-half

• 7

  Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.

  

  Grill: 375 ˚F

  

  Probe: 8 ˚F

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• 8

  To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly.

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  Ingredients

  • 2 Tablespoon butter, softened

  • 1 Cup powdered sugar

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon smoked heavy cream

• 9

  Frost the scones with the glaze and serve. Enjoy!

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