Vanilla Bean Oatmeal Scones

For the scones:
Preheat the oven to 350 F. Line a baking sheet with parchment paper or a Silpat mat and set aside.

In the bowl of a food processor, combine the flour, sugar, baking powder and baking soda. Pulse a couple of times to blend it. Add the butter and pulse 15-20 times or until it looks like really coarse sand (or you can use a pastry cutter to blend the butter and flour).

Add the buttermilk, oats and vanilla bean paste and pulse just until moistened (or you can mix it all in a bowl by hand).

Scoop the dough out of the bowl and bring the dough together with your hands (do this quickly so the warmth of your hands doesn’t melt the butter in the dough).

Gently pat the dough into 1 large rectangle (1-inch thick). Cut the rectangle into 6 squares (I used a pizza cutter, but a large knife will do also) and transfer to the prepared baking sheet with a little room between each scone.

Bake for 15 minutes or until the bottoms are golden (a dark golden, not light golden). Remove from the oven and allow to cool before adding the glaze.

For the glaze:

Mix together all of the glaze ingredients in a bowl. Drizzle a thin layer over each scone. Allow it to dry for a few minutes then drizzle another layer, and repeat this process until all of the glaze is gone. Allowing the glaze to dry in between layers lets you add layers and layers of delicious glaze without it just sliding off the sides.