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Vanilla Scones Recipe

Vanilla Scones

iamwinfred
This vanilla scones recipe turns out buttery, tender wedges with a soft crumb and a golden, slightly crisp edge every single time. They come together with pantry staples you probably already have, no fancy equipment required. A simple vanilla glaze on top makes them taste like something from a bakery case, but they take under 40 minutes start to finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch
Cuisine British
Servings 8 scones
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Box grater
  • Whisk
  • Rubber spatula or wooden spoon
  • Baking sheet
  • Parchment paper
  • Sharp knife or bench scraper
  • Pastry brush

Ingredients
  

  • 2 cups all purpose flour 240g
  • 1/3 cup granulated sugar 65g
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, very cold, plus more for grating
  • 1/2 cup heavy cream 120ml, cold, plus extra for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Vanilla Glaze

  • 1 cup powdered sugar 120g, sifted
  • 2 to 3 tablespoons milk 30-45ml
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
  • Grate very cold butter directly into the flour mixture. Toss with fingertips until butter is coated and mixture looks sandy with visible small flakes.
  • In a small bowl, whisk together cold heavy cream, egg, and vanilla extract until fully combined.
  • Pour wet ingredients into the flour mixture and stir gently with a spatula just until a shaggy dough forms. Do not overmix.
  • Turn dough onto a lightly floured surface and gently pat into a 3/4-inch thick circle, about 8 inches across.
  • Using a sharp knife or bench scraper, cut the circle into 8 even wedges, pressing straight down without sawing.
  • Transfer wedges to the prepared baking sheet, spacing 2 inches apart. Freeze for 10-15 minutes before baking.
  • Brush tops with extra heavy cream and bake at 400°F for 16-18 minutes until lightly golden. Cool on pan for 5 minutes, then transfer to a wire rack.
  • While scones cool, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled scones and let set before serving.

Notes

  • Freeze the butter for 15 minutes before grating for the coldest possible shreds.
  • Do not overwork the dough—mix just until it comes together for tender scones.
  • Chill the shaped wedges before baking to prevent spreading and ensure tall scones.
  • Use a sharp blade for cutting so the edges stay clean and rise straight.
  • Check for doneness with a toothpick rather than relying on color alone.
  • Let the scones cool slightly before glazing so it does not slide right off.
  • Store unglazed scones in an airtight container at room temperature for up to 2 days.
  • Freeze unglazed, unbaked wedges on a tray, then transfer to a freezer bag for up to 3 months.
  • Reheat in a 300°F oven for 8-10 minutes to refresh the texture—avoid microwaving.
  • Add 1 cup of fresh blueberries, raspberries, white chocolate chips, or lemon zest to the dough for easy variations.

Nutrition

Serving: 1sconeCalories: 290kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 210mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 15mgIron: 8mg
Keyword easy scone recipe, flaky scones, homemade scones, scones with glaze, vanilla scones
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