Step

• Step 1

  When ready to cook, set your Traeger to 375°F (190°C), and preheat, lid closed (10-15 minutes).

• Step 2

  Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt.

  Ingredients

  • 2 Cup flour

  • 1/2 Cup sugar

  • 1 Teaspoon baking powder

  • 1 Teaspoon salt

• Step 3

  Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.

  Ingredients

  • 1 Small Vanilla Instand Pudding

  • 1/2 Cup Chilled Butter, Cut Into 1/2" Cubes

• Step 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.

  Ingredients

  • 1  egg

  • 1 Tablespoon vanilla

  • 1/2 Cup half-and-half

• Step 5

  Bring dough together with your hands, mixing until the dry ingredients are incorporated.

• Step 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.

  Ingredients

  • 1 Tablespoon half-and-half

• Step 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

• Step 8

  To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly.

  Ingredients

  • 2 Tablespoon butter, softened

  • 1 Cup powdered sugar

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon Heavy Cream, smoked

• Step 9

  Frost the scones with the glaze and serve. Enjoy!