Vanilla Drop Scones
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
Moist and fluffy vanilla scones, perfect for a morning treat or snack.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 120 gunsalted butter(cold and cubed)
- 5 mlvanilla extract
- 3 egglarge eggs
- 60 mlheavy cream(chilled)
- 20 gconfectioners' sugar
- 60 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Use a silicone spatula for easy scone removal.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to get rid of any lumps.
- 3
Add the cubed butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together the vanilla extract and eggs until well combined.
Tip: Make sure to break up any eggshell fragments.
- 5
Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
Tip: Don't overmix at this stage.
- 6
Gradually add the melted butter and heavy cream, stirring until the dough forms a cohesive ball.
Tip: The mixture should be slightly sticky, but not too wet.
- 7
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Be gentle to avoid developing the gluten.
- 8
Pat the dough into a circle that's about 3 cm (1.2 inches) thick.
Tip: Use a pastry cutter or a knife to cut the scones into desired shapes.
- 9
Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.
Tip: Make sure they're not touching each other.
- 10
Bake the scones for 18-20 minutes, or until they're golden brown.
Tip: Use a toothpick to check for doneness.
- 11
Allow the scones to cool on a wire rack for 5-10 minutes before dusting with confectioners' sugar.
Tip: Serve warm and enjoy!
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