Vanilla Bean Scones

Heat oven to 425 degrees.

In a food processor, pulse the flour, sugar, baking powder, and salt. Drop in the shredded butter, and pulse, just until the butter is incorporated - it will look like tiny butter peas.

Mix the unsweetened almond milk and egg together. Add that to the flour mixture and PULSE just until combined. Yes, I am shouting that you need to slowly pulse this dough because it is really soft and you don't want to let it run because it will whip the butter, and you'll end up having to add more flour to roll it out.

Divide the dough on your counter into two circles - about 6 inches across. Refrigerate on separate plates for 15 minutes. Cut each circle into 8 pieces - I bake these in two batches because they do puff up - so keep the second disc refrigerated while the first batch cooks.

While the scones bake, mix the powdered sugar, almond milk and vanilla bean paste together. Once the scones are cooled, dip the tops of the scone into the glaze, letting it drip back into the bowl - and put on a wire rack. The glaze will harden in about 15 minutes.

Bake 9 minutes for a soft scone - or 11 minutes of you want a bit more crunch. Either way, they are both delicious.