Best Vanilla Sugar Scones Recipes

CINNAMON-SUGAR SCONES

Steps:

• In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
• In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
• Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
• Divide the dough in half and roll each into a 6.5-inch round circle.
• Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
• Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
• Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
• Meanwhile, preheat oven to 400°F.
• Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
• Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
• Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
• Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
• Drizzle over cooled scones and let set for a few minutes before serving.
• Scones are best served the day they are baked.

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.

VANILLA CREAM SCONES

Steps:

• Preheat oven to 400 degrees.
• Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
• Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
• divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
• On a floured surface gently roll one portion at a time into a ball.
• Flatten the ball until your disk is approximately 3/4″ in height.
• Press down the outside of the dough circle so the center is slightly taller.
• Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
• Cut each circle in quarters.
• Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
• Serve with butter and jam. Enjoy!