Carbs to start the day is an age old food tradition.
Growing up it was mostly cereal, donuts, toast, the occasional biscuit (usually with a sausage sandwiched between) and cinnamon rolls. Don’t get me wrong, those things are all still very delicious, but there is just something special about a good scone.
I still remember the first scone I ever had.
I don’t mean that sad excuse for a scone you get at Starbucks but the first real bite of a real scone. I was lucky enough to take that bite in London but I’ve been making homemade ones since.
While I don’t take mine with afternoon tea or partake in the debate of which comes first, the clotted cream or the jam, that taste takes me back to a warm summer day in England.
The best part is even though they are part of what seems like a stuffy tradition they are actually very easy to make. This basic recipe is perfect for adding your own flavors to with additions such as currants, dried cherries or topping with a little glaze.Print
Basic vanilla scones perfect as they are or for adding your favorite flavors to.
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut up or grated
- 1 Tbsp vanilla bean paste
- 1/4 cup sugar
- 2/3 cup milk
- Preheat the oven to 425 degrees.
- In a large bowl, mix the flour, baking powder, and salt together.
- Add the cold butter to the dry ingredients. Cut in with a pastry blender, two forks, or your hands until the mixture resembles fine crumbs.
- Add the sugar and toss to mix.
- Stir in the milk and vanilla bean paste until a loose dough forms.
- Turn the dough out onto a lightly floured counter. Gently knead the dough until it forms a ball.
- Pat the dough into a circle 1 1/2 inches thick.
- Cut into 8 to 10 wedges.
- Place scones on a greased cookie sheet with space between them to get crisp sides.
- Bake 10-12 minutes or until the scones are golden brown.
- Let cool on a wire rack.
- Enjoy plain, with jam, butter, or clotted cream if you can get it.
If adding other flavors toss them in before adding the milk.
Vanilla extract can be substituted for vanilla bean paste in equal amounts. The vanilla bean paste gives it more natural and subtle vanilla flavor.