There's something magical about pulling a tray of golden scones from the oven on a lazy weekend morning. These vanilla scones deliver that perfect bakery texture: flaky on the outside, tender inside, without any fussy techniques.
The secret? Grated frozen butter. It sounds simple, but this one trick creates those delicate, buttery layers that make homemade scones worth the effort. Finished with a sweet vanilla glaze, they're perfect with your morning coffee or as the star of afternoon tea.
Tips & Variations
Jam Swirl Scones: Add 3 tablespoons of your favorite jam to the dough before shaping. Gently swirl with a knife for beautiful marbled scones.
Flavor Variations:
- Lemon Poppy Seed: Add 2 tablespoons lemon zest and 1 tablespoon poppy seeds
- Chocolate Chip: Fold in ½ cup mini chocolate chips
- Dried Fruit: Add ½ cup dried cranberries, cherries, or blueberries
Serving Suggestions
These scones pair beautifully with:
- Hot coffee or tea for breakfast
- Clotted cream and jam for afternoon tea
- Fresh berries and whipped cream for brunch
Storage & Make-Ahead
Storage: Keep in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
Make-Ahead: Shape the dough, cut into squares, and freeze unbaked. Bake from frozen, adding 2-3 minutes to the baking time.
Vanilla Scones
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, and sugar.
Grate cold butter directly into the flour mixture, stirring to coat the shreds. Mixture should resemble pea-sized bits.
In a separate bowl, whisk together egg, milk, and vanilla. Add to the dry ingredients and stir until combined. The dough will look dry; keep mixing or use hands until it comes together.
Shape the dough into a 12-inch square about 2 inches thick. Cut into smaller squares with a bench scraper or sharp knife.
Arrange scones on the prepared baking sheet and lightly flatten. Bake 10–12 minutes until edges are lightly golden. Transfer to a cooling rack.
For the glaze, whisk powdered sugar, milk, melted butter, and vanilla. Drizzle over cooled scones.
Chef's Notes
• Swirl 3 tablespoons of jam into the dough before baking for fruity scones. • Add 1 tablespoon of jam to the glaze for a colorful drizzle. • Mix in ½ cup dried fruit or chocolate chips for a classic twist.
Frequently Asked Questions
Absolutely! Frozen butter is actually ideal. Grate it directly into the flour using a box grater for perfectly sized butter bits.
