Step 1

For the Scones Set a rack in the center of the oven and preheat to 425F.

Step 2

Whisk the flour, baking powder and salt together in a medium bowl. Add the cream cheese and work it in with your fingertips really well until there are no little “pebbles” of cream cheese visible. The flour should seem very slightly mealy but not gummy. Whisk together the heavy cream and vanilla. Make a well in the center of the flour mixture and pour in the cream. Stir gently to combine (I use a knife to avoid getting too crazy with mixing).

Step 3

When the dough has mostly come together (there may be a bit of loose flour in the bowl), scrape the dough out onto a floured surface and knead 2-3 times until the dough is fairly smooth. Form the dough into a rectangle 6” x 5” and about ¾” high. I use a bench knife to help me get a nice, rectangular shape.

Step 4

Cut the dough in half the long way and then cross-ways into thirds for a total of six small rectangles. Cut each rectangle into 2 small triangles and arrange on a parchment-lined baking sheet so they aren’t touching. Bake for 13-15 minutes or until lightly golden brown. Remove to a wire rack to cool completely. Glaze. Let the glaze set up for a couple of hours before serving. Reheat to just warm in the toaster oven or for a few seconds in the microwave.

Step 5

Whisk together the powdered sugar, salt, milk and vanilla until you have a thick but pourable glaze. Place the scones on a cooling rack set over a cookie sheet or parchment to catch drips. Spoon a generous amount of glaze over each scone to completely cover the tops. Allow the glaze to set up for 15 minutes. Then, rewhisk the remaining glaze and repeat the glazing process. Let the glaze set up for at least two hours.