Vanilla Sugar Scones Recipes

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. 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. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

THE BEST SCONE RECIPE

Steps:

• Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
• Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
• Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
• Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
• Pulse until dough begins to clump together.
• Transfer dough to a lightly floured surface and (handling lightly, as you don't want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
• Form the dough into a smooth disk about 1" thick by 6" round.
• Cut the disk into 8 wedges, pressing the knife straight down with each cut.
• Transfer wedges to prepared baking sheet and place about 2" apart. Brush lightly with heavy cream and sprinkle with sugar.
• Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don't over-bake your scones or they will be dry and tough.
• Allow scones to cool on baking sheet before serving and enjoying.

VANILLA SUGAR SCONES

Steps:

• Put the oven rack on the upper third of the oven. Heat the oven to 400 degrees F. Stack two baking sheets together and line the top sheet with parchment paper.
• In a food processor, combine the flour, baking powder, sugar and salt.
• Process about 10 seconds to blend dry ingredients.
• Add in the butter chunks and process with three pulses for 6-8 seconds per shift. Mixture should be fine and grainy with no big chunks of butter.
• Transfer the mixture to a large mixing bowl. Make a well in the center and add the egg, vanilla and 3/4 cup of the cream as well as the scrapings of the vanilla bean. Stir with a fork. Stir the mixture briskly but firmly about 10-14 times to bring it together somewhat, bringing the dough into the center of the bowl and turning the bowl as you do so. Then knead briefly with hands to pull mixture together a bit more, about 5-6 times, until you have a rough dough that holds together but is a touch ragged looking. This is when to add the additional 1/4 cup more cream, if necessary.
• Sprinkle about 1/2 cup of sugar on a work surface.
• Then, using your hands to continue mixing, turn out the dough onto the sugared work surface. Blend with your fingertips, kneading or squeezing dough gently but firmly to get a soft dough that holds together, pressing it gently in the sugar on the board in order to help knead the dough but have the sugar adhere at the same time. Once you have a mass, firmly knead the dough 6-8 times.
• Let the dough rest 3-5 minutes.
• Divide the dough in two and pat it into two discs, each about 1-inch thick and 6-8 inches in diameter. Cut the discs into four wedges.
• Set the scones on the lined baking sheet, spacing them evenly. Brush them with melted butter.
• Bake until the scones are nicely browned on top, 17 to 20 minutes.