Easy Vanilla Scones Easy to Make From Scratch Scone Recipe
Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too! Prep. 10 mins. Bake. 18 to 23 mins. Total. 58 mins. Yield. 12 scones. Save Recipe.
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Preheat oven to 400 degrese F and line a large baking sheet with parchment paper. Mix the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the cubed butter and cut it into the dry ingredients with a fork or pastry cutter. In another small bowl, mix together the buttermilk, egg, and vanilla.
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Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart. Bake scones in the preheated oven until golden, about 15 to 17 minutes.
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Scones. Pre-heat to 425° F. Line a baking sheet with parchment paper. Prepare a lightly floured work area. Coat your pastry cutter with flour as well. Using the paddle attachment, in a stand mixer, add the flour, salt, baking powder, and sugar to the mixing bowl.
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8 tablespoon unsalted butter. Add your cream, one egg and vanilla to a small bowl and whisk until incorporated. Place in the fridge. 2 eggs. One for the scone dough and the other for the egg wash, ½ cup heavy cream, 1 tablespoon vanilla extract. Make your egg wash by mixing one egg and 2 tablespoons of cream.
Easy Vanilla Scones Easy to Make From Scratch Scone Recipe
In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly. Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges.
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Scones. Heat oven to 375 degrees. Line a baking sheet with parchment. Set aside. To the bowl of a food processor, add flour, sugar, baking powder and salt. Pulse to blend. Add cold butter cubes to flour mixture and pulse until texture is that of coarse meal. Mix vanilla extract with half and half.
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These Vanilla Scones are tender and flavorful but with just the right sweetness and crisp, buttery edges, making them the perfect weekend baking treat. This recipe for vanilla scones makes 8 to 12 generous-sized scones. Plus, it is easy to make; mix everything until combined, cut into wedges, bake, and drizzle with vanilla glaze goodness.
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Preheat oven to 415 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, mix together flour, sugar, baking powder and salt. Add heavy cream, vanilla and almond extracts to dry ingredients. Stir gently until a dough forms. Turn dough out onto a lightly floured surface.
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To make the scones: Preheat oven to 400°F. Line a baking sheet with a silicone liner or parchment paper. Place the flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
Easy Vanilla Scones Easy to Make From Scratch Scone Recipe
Remove to a wire rack to cool. Whisk together the powdered sugar, vanilla, and milk. Dip the cooled scones in the glaze, allowing the excess to drip off, or drizzle the glaze over top of the scones. Allow the glaze to harden. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.
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Whisk to combine. Next, take a cheese grater, and use the grater to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar. Use a fork and stir the vanilla and about ¾ of the milk mixture into the flour mixture.
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If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together.
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.
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Sift your icing sugar into a bowl and add the seeds from another vanilla bean, using the same method you used to add the vanilla bean to the dry ingredients for the scones (using the back of your knife and a wire whisk). Slowly add the whipping cream, 1-2 tsp at a time, whisking constantly.
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Cut the vanilla bean in half and scrape the seeds from the half into the egg mixture. Whisk smooth. Add to the flour mixture stirring with a fork until the dough forms a ball. Place the dough on parchment or silpat lined baking sheet and pat down into a disk. Cut into wedges with a sharp knife but don't separate.