Vanilla Cream Scones
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
Flaky, buttery scones infused with the sweetness of vanilla and topped with a creamy glaze.
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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