These Homemade Vanilla Baked Scones are fabulous for breakfast, with a cup of coffee or tea.Baking your own scones can be cheaper than bakery bought, and much easier to make that you might think. I can have scones in the oven in 15 minutes, and enjoy them in under 40 minutes. I even freeze scones, individually, in plastic wrap. Frozen scones can be baked and turned out just as well as freshly made.
I taught myself how to make my own homemade jam a few years ago, and I was relieved to learn that canning isn’t hard to do. The days of using wax seals are in our grandparent’s past. Today, the jar lids are self-sealing. The bonus of making my own jam (besides it being fun) is I know what’s in the jar (like no high fructose corn syrup). I also find homemade jam to be cost-effective and they make great gifts! Who doesn’t love receiving a jar of homemade jam? My advice to anyone who has always wanted to learn how to can is to go to the Ball Canning Website. There is so much information for all levels of “canners”– from beginners to the experienced.
Instead of using a rolling pin, I simply dump the dough onto a lightly floured surface and gently pat the dough into a circle. Then I cut the circle into eight wedges.
…then sprinkle the scones with some Course Sparkling Sugar (for a texture and crunch).
I baked four of the scones for about 17 minutes, until light golden brown. The remaining four scones were individually wrapped with plastic wrap and placed into my freezer. The advantage of this is that we are not tempted to eat all eight of them– and baked frozen scones turned out perfectly!
Warm scones, homemade jam and a fresh cup of coffee– what a great way to start the morning!
TASTING NOTES: The scones were really tender and crumbly. I love the crunch of the coarse sugar. The beauty of scone baking is that you can add anything you want– raisins, currants, chopped dried fruit, nuts, no nuts, chocolate chips– the sky is the limit! I love scones with clotted cream and homemade jam. (One of these days, I’m going to learn how to make my own Devonshire Cream.) Yum! I’m having fun using self-rising flour, so I don’t have to worry about measuring baking powder or salt. You can easily adapt this to use regular flour, if you want.
Vanilla Bean Scones
Ingredients
- 4 cups King Arthur Unbleached Self-Rising Flour
- 1/2 cup granulated sugar
- 1/2 cup cold butter*
- 3/4 cup milk or light cream
- 2 large eggs
- 1 tablespoons vanilla bean paste or 2 teaspoons pure vanilla
- Coarse granulate or turbinado sugar optional
- 2 tablespoons heavy cream or light cream optional
Instructions
- Preheat the oven to 400°F.
- Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor.
- In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients.
- Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don’t worry if you see bits of dried flour.
- Pat the dough into a circle, about 3/4 inch thick– or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares.
- Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet.
- Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch.
- Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown.
- Allow to cool to warm and serve with butter and jam, or clotted cream.
AdriBarr says
I love scones! I'm with you about that crunch of sugar on top. I love it. I'll have to try your recipe – they look beautiful.
Carole says
I make cranberry scones with an orange glaze. I love scones.
Velva says
I have discovered canning these last couple of years and I have been really enjoying it.
Now scones are some of my favorite but I have not tackled making scones on my own. Yours are delightful with jam and a good cup of coffee.
Velva
Danielle Imstuffed says
I can't believe I won!! Thank you Debby!!!! And your scones…beautiful! Love the flavor combos. I haven't made scones in ages.
Sam @ My Carolina Kitchen says
What gorgeous scones. My husband would go ga-ga.
Sam
Joanne says
I love that these cones are just simple vanilla flavored…you just can't ever go wrong there!
Cathy at Wives with Knives says
Congrats to your lucky winners, Debby. Oh goodness, your scones look delicious and so tender. I recently discovered Singing Dog Vanilla's Vanilla Bean Paste and love it in recipes like this. I can almost taste your wonderful strawberry-rhubarb jam on one of the scones.
Karen (Back Road Journal) says
Thanks for the tips on scone making…they must lead to extra tender scones.
Karen says
It's been too long since I made scones… Winter will be here soon and I'll have the oven going nearly every day 🙂
Ciao Chow Linda says
I made scones only once this summer and they weren't vanilla bean scones. You are tempting me now to tackle this recipe next. Homemade jam – that's already done. Your strawberry jam looks perfect.
Cathleen says
Ooh, this looks fantastic! I have just discovered how great vanilla bean is recently.