Vanilla Cream Scones
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
These vanilla cream scones are my go to recipe whenever I want something special without spending hours in the kitchen. Ready in just 35 minutes from start to finish, they're perfect for lazy weekend mornings or unexpected guests. The heavy cream makes them incredibly tender and rich, while the vanilla and chocolate chips add that bakery quality taste. Best of all, the ingredients are probably already sitting in your pantry, so there's no expensive shopping trip needed. Eggs provide plenty of protein to keep you satisfied, and honestly, these scones taste so indulgent that no one will believe how simple they actually are to make.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 125 gunsalted butter(cold)
- 2 egglarge eggs
- 1 mLpure vanilla extract
- 100 mLheavy cream
- 100 gsemi-sweet chocolate chips(optional)
- 5 gbaking powder
- 5 gsalt
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is large enough to accommodate the scones.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a wire whisk or a stand mixer with a whisk attachment to ensure the dry ingredients are well combined.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough, as it can become tough.
- 4
In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream.
Tip: Make sure to scrape down the sides of the bowl to ensure all the ingredients are well combined.
- 5
Pour the wet ingredients into the dry ingredients and gently fold the mixture together until it forms a shaggy dough.
Tip: Be gentle when folding the dough to avoid overworking it.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Don't overknead the dough, as it can become tough.
- 7
Pat the dough into a circle that is about 2.5 cm (1 inch) thick.
Tip: Use a rolling pin to help shape the dough into a circle, if needed.
- 8
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
Tip: Make sure the scones are cut evenly so they bake evenly.
- 9
Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.
Tip: Make sure the scones are not touching each other.
- 10
Bake the scones for 18-20 minutes, or until they are golden brown.
Tip: Check the scones after 15 minutes and cover them with foil if they are getting too brown.
- 11
Remove the scones from the oven and let them cool on a wire rack for 5 minutes.
Tip: Let the scones cool completely before glazing.
- 12
To make the glaze, whisk together the confectioners' sugar and heavy cream until smooth.
Tip: Add a few drops of vanilla extract to the glaze for extra flavor.
- 13
Drizzle the glaze over the cooled scones.
Tip: You can also sprinkle the scones with confectioners' sugar before serving.
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