Scones with Vanilla Bean Glaze
By Traeger Kitchen
Hot off the Traeger, reach for a fluffy, buttery, baked scone. It’s grilled right in your backyard on your Traeger and the perfect treat to complement your morning cup of coffee.
Prep Time
30 Minutes
Cook Time
8 Minutes
Pellets
Maple
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Cup | flour |
| 1/2 Cup | sugar |
| 1 Teaspoon | baking powder |
| 1 Teaspoon | salt |
| 1 Small | Vanilla Instand Pudding |
| 1/2 Cup | Chilled Butter, Cut Into 1/2" Cubes |
| 1 | egg |
| 1 Tablespoon | vanilla |
| 5/8 Cup | half-and-half |
| 2 Tablespoon | butter, softened |
| 1 Cup | powdered sugar |
| 1 Tablespoon | vanilla extract |
| 1 Tablespoon | Heavy Cream, smoked |
Step
1
When ready to cook, set your Traeger to 375°F (190°C), and preheat, lid closed (10-15 minutes).
2
Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt.
3
Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.
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.
5
Bring dough together with your hands, mixing until the dry ingredients are incorporated.
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.
7
Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.
375 ˚F / 191 ˚C
8 ˚F / -13 ˚C
8
To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly.
9
Frost the scones with the glaze and serve. Enjoy!
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