Optional Vanilla Glaze
- Milk – any kind, even a dairy-free milk. Add more milk to thin the glaze.
- Powdered sugar – Add more powdered sugar to thicken the glaze.
- Vanilla – Use real vanilla extract
Variations
We recommend adding 1 to 1 1/4 cups of add-ins. Adding too much fruit may cause your scones to fall apart. We recommend the following varieties, but get creative and add in your favorites!
- Blueberry Scones
- Chocolate Chip Scones – Use mini chocolate chips
- Raspberry and White Chocolate Chip Scones
- Blackberry Scones
- Cranberry Orange Scones
- Strawberry Scones
- Cinnamon Sugar Scones – sprinkle with 1 Tbsp sugar and 1/2 tsp cinnamon before baking.
- Savory Scones – Reduce your sugar to 2 Tbsp and omit vanilla. Add 1 cup of shredded cheese (cheddar or parmesan), herbs (rosemary, thyme, chives), and cooked, bite-sized pieces of meat such as bacon or ham.
How to Make the Perfect Scones
- Prep – Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Dry Ingredients – In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add cold unsalted butter and cut it into the flour mixture with a pastry blender until pea-sized crumbs form. Gently fold in flavor add-ins if using. Refrigerate while preparing wet ingredients.
- Wet Ingredients – In a small bowl, combine cream, eggs, and vanilla. Beat with a fork until well blended. Combine the cream mixture and flour mixture and fold with a spatula until moistened.
- Work the Dough – Transfer the dough onto a clean, lightly floured surface and work it into a ball of dough just until it comes together. Next, flatten into a 1-inch thick and 7-inch wide disk. Chop into 8 equal wedges.
- Chill – Arrange scones on a lined baking sheet 1 inch apart. Brush the tops with cream and generously sprinkle with coarse sugar. Refrigerate for 15 minutes before baking.
- Bake – Bake for 20-23 minutes. Remove from the oven and cool completely. Drizzle with glaze if desired.
Pro Tip:
The scones are done when the tops are golden and the edges golden brown. The internal temperature on an instant-read thermometer should register at 200°F when done.
