Vanilla Scones are light, fluffy and melt in your mouth. Pure vanilla bean paste takes these vanilla scones to the next level. If you’re a scone lover like me, you have to make these! They are delicious!
I could eat breakfast treats every morning.
Are you a sweet or savory breakfast person? Or both?
I would say I’m both. As a kiddo I was definitely sweet, but I think most kids go for the sweet stuff like french toast (was my favorite!) instead of the veggie omelet (which is now my favorite!). Just my assumption.
As an adult, I now know that pancakes, donuts, muffins, scones and french toast just are not always the best way to start the day.
I sure wish it was though…
However? Every once in awhile it’s completely and totally fine with me. This is why I made Vanilla Scones this week! I was having a little coffee breakfast craving for something sweet and I wasn’t about to whip up pancakes before work. 36 weeks pregnant here – we need our sleep!
Scones don’t seem to be as popular as donuts or muffins for breakfast treats, but I actually like them so much more. I find them incredibly satisfying (for my sweet tooth), but at the same time, not overly sweet or filling. They are so awesome with coffee. It’s like the best thing ever. Scones and coffee? I die.
I know I say this all the time, but they’re not all that hard to make either. The ingredients are very straight forward and the best part about scones? They’re rustic looking so don’t worry about making them look a certain way – they’re not supposed to look perfect by any means. I also use my KitchenAid Mixer and find it to be way faster than using my hands or a pastry blender. Don’t get me wrong, totally fine – I’ve made them that way too. Do what you want!
I love the idea of making scones for neighbors/friends/families as a nice gesture. If someone just had a baby or needs a pick-me-up, meals are always great because they’re hard to pull together with a newborn, but scones are also a nice treat to bring as they serve as a “meal.” Now, it’s not a healthy meal, but they can wake up and enjoy a scone with coffee and fruit and be done. And…who really goes out all that often and buys scones for breakfast? It’s usually donuts or something. Surprise them with scones!
Are you a scone fan now?
I used Nielsen-Massey Vanilla Bean Paste for this recipe. Do you see the specks of vanilla?
You can purchase it by clicking on the image below.
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- 1 egg
- ½ cup milk
- 1 tablespoons pure vanilla extract (I used vanilla bean paste)
- ¾ cup cold unsalted butter, cubed
- 1½ cups confectioners sugar
- 2 tablespoons water (may need more)
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract (I used vanilla bean paste)
- Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
- In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms - careful not to over-mix.
- In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
- Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
- While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.