These easy vanilla scones are a great grab and go breakfast – whip up a batch and eat them throughout the week. This easy scone recipe is my go-to, and you can even add blueberries if you want.
My sister and I love scones, and I absolutely love the petite vanilla scones at Starbucks, so I created my own easy scone recipe.
You can serve these Easy Vanilla Scones three ways. You can either add a vanilla glaze – just like Starbucks does, or you can leave them plain and eat them with clotted cream and jam. Or you can make my friend Lauren’s Lemon Ginger Curd.
I made these scones as part of my Royal Wedding Watch Party menu. You guys – and American is becoming a Princess. This is a big deal! It is also going to so much fun to watch live. The best way to celebrate is to grab some friends and serve up an Afternoon Tea inspired feast. And you can’t have Afternoon Tea without scones.
The great thing about these easy vanilla scones is that you can make them in just 20 minutes! It is so easy. You probably have all of the ingredients you need in your fridge and pantry already.
You can either roll out the scone dough and then use a small round biscuit cutter to make round scones, or you can form the scone dough into a circle and then slice the dough into triangles.
I made some triangular scones which I glazed with icing, and I made some circular scones which I left plain and served with clotted cream and jam – it was the best of both worlds.
To recap, here are links to all of my Royal Wedding Watch Party posts.First I shared a guide to hosting a Royal Wedding Watch Party, complete with Royal Wedding Bingo Cards.
Next, I shared a recipe for a Roasted Strawberry Crepe Cake, a show stopping dessert made with layers of crepes and raspberry custard. There is an easy shortcut to making this recipe, just use store-bought crepes!
Tea Sandwiches, sandwiches are a key part of afternoon tea, so I shared recipes for my three favorite tea sandwiches.
Charles came up with the idea for Crown Cookiessugar cookie sandwiches with jam in the middle.
And a Sparkling Strawberry Pimm’s Cup co*cktail – a festive British co*cktail to sip while toasting the newly married couple!
You can use these recipes to easily host a traditional afternoon tea. These recipes lend themselves well to a bridal shower, baby shower, or girls get together.
If you want to try another easy scone recipe, make these Dark Chocolate and Orange Scones.
Easy Vanilla Scones
My sister and I love scones, and I absolutely love the petite vanilla scones at Starbucks, so I created my own recipe. These easy vanilla scones are a great grab and go breakfast - whip up a batch and eat them throughout the week. You can serve these Easy Vanilla Scones two ways. You can either add a vanilla glaze - just like Starbucks does, or you can leave them plain and eat them with clotted cream and jam.
CourseBreakfast
CuisineBritish
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Ingredients
- 2cupsAll Purpose Flour
- 2 ½teaspoonsBaking Powder
- a pinch of Sea Salt
- 4tablespoonsCold Butter
- 3tablespoonsGranulated Sugar
- 1Large Egg
- about ½ cup of Milk
- 2teaspoonsVanilla
For the Vanilla Glaze:
- ½cupPowdered Sugar
- 1/2teaspoonVanilla
- 2 1/2teaspoonsMilk
Instructions
Heat your oven to 425 degrees.
In a mixing bowl, whisk the flour, baking powder, and salt together. I recommend using a whisk because it will remove any clumps.
Crack the egg into a one cup liquid measuring cup. Add enough milk so that the mixture measure 200 ml (7 ounces). Whisk to combine.
Next, take a cheese grater, and use the grater to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar.
Use a fork and stir the vanilla and about ¾ of the milk mixture into the flour mixture. You want the dough to be soft and just slightly sticky. You will have some of the milk mixture leftover, and you will need it later.
Place the dough on a floured surface and knead gently until the dough is evenly mixed. Use your hands to flatten the dough until it is ¾ of an inch thick. Use a biscuit cutter to form the scones, or use a knife to slice them into triangles.
Arrange the scones on a parchment lined baking sheet, leaving 2 fingers space between each scone. Carefully brush the tops of the scones with the remaining milk mixture, making sure that none of the milk mixture runs down the sides of the scones.
Bake the scones for 9-12 minutes, until golden brown.
Mix up the vanilla glaze by combining the powdered sugar, vanilla, and milk. Let the scones cool for a few minutes, then brush them with the vanilla glaze.
Recipe Notes
You can either roll out the scone dough and then use a small round biscuit cutter to make round scones, or your can form the scone dough into a circle and then slice the dough into triangles. I made some triangular scones which I glazed with icing, and I made some circular scones which I left plain and served with clotted cream and jam - it was the best of both worlds.
Want to save this easy vanilla scone recipe for later? Here is an image for you to pin:
FAQs
Baking tips for making the perfect scones
The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.
What is the best flour for scones? ›
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.
Should you chill scone dough before baking? ›
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
How long should you rest scones before baking? ›
Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
What makes scones rise best? ›
To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.
How thick should scone dough be? ›
It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).
Why are scones bad for you? ›
Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
Is heavy cream or buttermilk better for scones? ›
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.
Should scones touch when baking? ›
Arrange scones side by side on the baking tray, so that they are just touching each other. This will help keep the sides straight and even as the scones cook.
Is it better to sift flour for scones? ›
Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.
Should you sift flour for scones? ›
The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.
Why do you rub butter into flour for scones? ›
Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.
Why are my scones not light and fluffy? ›
Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.
How do you make scones rise and not spread? ›
Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.
What is the best raising agent for a scone? ›
The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.
