Vanilla Scones Recipe 

Green Cutlery
White Scribbled Underline

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


Health benefits

Scribbled Arrow


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

Scribbled Underline

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

Step 2

Scribbled Underline

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

Step 3

Scribbled Underline

 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.

Step 4

Scribbled Underline

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

Scribbled Underline

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

Step 6

Scribbled Underline

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

Step 7

Scribbled Underline

More Stories

Brown Butter Coconut Pecan Muffins Recipe 

Scribbled Underline 2