Get the Recipe:
Vanilla Scones
Add these scones to your next brunch menu or whip up a batch for an easy anytime treat!
Ingredients
For the scones:
- 2 ¼ cups (270 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- ¾ cup (180 ml) milk
- 1 tablespoon (15 ml) vanilla bean paste*
For the glaze:
- ¾ cup (83 g) confectioners’ sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk
- ½ teaspoon vanilla bean paste**
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Instructions
To make the scones:
- Preheat oven to 400°F (200°C). Line a baking sheet with a silicone liner or parchment paper.
- Place the flour, sugar, baking powder, and salt in a large bowl. Whisk to combine.
- Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
- Add the milk and vanilla bean paste, and stir just until combined.
- Gather the dough into a ball and transfer to a lightly floured surface. (The dough will be slightly sticky. If the dough is too sticky to handle, sprinkle a small amount of flour over the dough and mix just until combined.) Using lightly floured hands, gently pat the dough into a disk about 7 inches in diameter. Cut into 6 wedges.
- Carefully transfer the wedges to the prepared pan, leaving about an inch of space between wedges.
- Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
To make the glaze:
- Combine the confectioners' sugar, 1 tablespoon milk, and vanilla bean paste. Stir until smooth.
- Add more milk, a small amount at a time, until the glaze is thick but pourable.
- Drizzle the glaze over the cooled scones.
Notes
- *May substitute an equal amount of vanilla extract or the seeds of 1 vanilla bean.
- **May substitute an equal amount of vanilla extract or a few seeds from a vanilla bean.
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