Vanilla Scones Recipe 

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These Brown Butter Coconut Pecan Muffins taste great without being too sweet. Plus they're quick and easy to make!

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Health benefits

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Ingredient

FOR THE SCONES: – 2 & 1/4 cups (270g) all-purpose flour – 2 tablespoons granulated sugar – 2 teaspoons baking powder – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cube – 3/4 cup (177ml) milk – 1 tablespoon vanilla bean paste* FOR THE GLAZE: – 3/4 cup (83g) confectioners’ sugar, sifted – 1 to 2 tablespoons milk – 1/2 teaspoon vanilla bean paste

Vanilla Scones Recipe

TO MAKE SCONES: Preheat oven to 400°F. Line a baking sheet with silicone or parchment. Combine flour, sugar, baking powder, and salt in a large bowl. 

Step 1

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Combine with whisk. Mix the butter with a pastry blender or fork until the largest bits are the size of tiny peas.

Step 2

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Stir add milk and vanilla bean paste until blended. Make a dough ball and place on a lightly floured surface. Somewhat sticky dough.

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 If the dough is too sticky, add a little flour over it and knead until mixed. Gently pat the dough into a 7-inch disk using lightly greased hands. Cut 6 wedges.

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Leave an inch between wedges while transferring them to the pan. Bake till golden brown, 15–20 minutes. Pan-cool on wire rack.

Step 5

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MAKE GLAZE: Blend confectioners' sugar, 1 tablespoon milk, and vanilla bean paste. Stir smooth.

Step 6

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Add milk slowly until the glaze is thick yet pourable. Apply glaze to cooled scones.

Step 7

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Brown Butter Coconut Pecan Muffins Recipe 

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