Happy Tuesday, friends! As promised, I am sharing my Vanilla Sugar Scone recipe I showed a sneak peak photo of on Instagram last week.
Sundays have always been family breakfast day. It’s always a slow morning, followed by a day of rest (99% of the time). I use this day as a great time to refresh and reset before a new week begins and my whole family really enjoys that special time together. I love creating recipes that are perfect on the go, and for little hands to hold easily!
One of the gifts I received from my parents for Christmas was this cute little scone baking dish and it gives me all the heart eyes! I love how easy it makes baking scones because they always come out perfectly and sweet little wedges that my kids love to refer to as their “sweet pizza bread.” Also, it’s dishwasher safe which is a huge bonus for me!
Without further adieu, I introduce to you our new family favorite – Vanilla Sugar Scones!
Look at that golden, fluffy, deliciousness! I may need to bake up a few batches now…
My personal favorite way to enjoy these is with a small pat of butter, and homemade blackberry preserves. Just makes my mouth water looking at this! I will tell you that the dough base is originally from King Arthur Flour that I then made some minor changes to, to fit the needs of my family and our preferences.
Vanilla Sugar Scones
Ingredients
Dough
- 2 3/4 Cups Unbleached All-Purpose Flour
- 1/3 Cup Granulated Sugar
- 3/4 TSP Salt
- 1 TBSP Baking Powder
- 1/2 Cup Cold Butter
- 2 Large Eggs
- 2 TSP Vanilla Extract
- 1/2-3/4 Cup Milk I used Lactose free for the sensitive tummies in my family
Glaze
- 2 TSP Milk I used Lactose free for the sensitive tummies in my family
- 2 TBSP Sugar in the Raw You can substitute with any sugar, but, this makes for a pretty presentation.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- If you do not have a scone baking dish, line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The scones should be about 3/4" thick.
- Brush each scone with milk, and sprinkle with Sugar in the Raw.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. At this point you can place each wedge into the baking dish if you have one.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like.
**this post is not sponsored in any way by World Market, or, King Arthur Flour…although that would be awesome!**
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