Petite Vanilla Scones (Starbucks copy)

For the scone:
2 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, diced
1 small box (3.4 oz) instant vanilla pudding mix
1 vanilla bean, scraped (or 1 Tbsp vanilla extract)
1 large egg
1/2 cup plus 1 Tbsp heavy cream

For frosting:
2 Tbsp butter, softened
1 cup powdered sugar
1 Tbsp vanilla extract
2-3 Tbsp heavy cream

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix, Make a well in the center of the mixture and add vanilla, egg, and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto lightly floured surface.  Form into two small rounds. Cut each round into 8 triangles and place on prepared baking sheet. Brush each triangle with a little of the remaining 1 Tbsp cream. Bake for 8 - 10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 Tbsp cream.  Add more cream as needed for desired consistency. Frost cooled scones with a knife.  Let frosting harden, then serve.