Starbucks-Style Gluten Free Petite Vanilla Bean Scones

INGREDIENTS

SCONES 1 1/2 cups + 2 tablespoons (227 g) all-purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

5 tbsp

nonfat dry milk, ground to a fine powder (in a blender or food processor)

3 tbsp

cornstarch

1 1/2 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

kosher salt

1/4 cup

granulated sugar

5 tbsp

unsalted butter, chopped into large chunks and chilled

egg (60 g, out of shell), beaten and chilled

Seeds from half of a vanilla bean

2 tbsp

Lyle’s Golden Syrup (or honey)

1 tbsp

pure vanilla extract

2/3 cup

heavy whipping cream, chilled (can use milk instead—just not nonfat)

VANILLA BEAN GLAZE Seeds from (other) half of a vanilla bean

1 1/2 cups

confectioners’ sugar

2 tbsp

milk (any kind), plus more by the 1/4 teaspoonful, if necessary