Classic Vanilla Scones

Hey everyone!

We’re all having a super pleasant Wednesday today, right? Let’s make it even better.

Today I’m sharing another simple, classic recipe with you guys- this time we’re on scones. This is a really easy base recipe for scones, and I’m throwing in vanilla for flavor.

As per usual, you can do a lot with this recipe. I’ve made it in several variations, and you can find some of those recipes here! You can flavor it with anything you’d like- one version I’ve yet to try is espresso with a maple glaze, I mean can you imagine?

So, we’re starting with your dry ingredients for this one- the process is really similar to biscuit making. You stir up flour, baking powder, baking soda, sugar, and salt in a large bowl, and then you cut in some very cold butter until the mixture is crumbly. Then, you’re adding in your wet ingredients- in this case it’s sour cream, cream, a dash of vinegar, an egg, and vanilla extract. Here’s about what it will look like:

Then, turn it out onto a floured surface, and knead in a little more flour as needed to make things less sticky, but don’t over-work it! Pat it into a circle that is about 1/2 inch-3/4 inch thick, and slice it up!

I like to brush the tops with a little extra cream and then sprinkle coarse sugar over the top for that perfect little crunch in the end. The sour cream makes these moist and tender, and really the perfect pastry to go with your morning coffee.

The best part? You don’t need any special tools, and you can make the whole batch in just a few minutes. In fact, I suggest you DO make it in just a couple minutes so you can keep things cold before they hit the oven.

Seriously though, basic scones are a delight. Now, I’ve never been to the UK, and I hear that their scones are incredible compared to those here in America, but these are pretty good if you ask me. Hope you enjoy and experiment with these!

5 from 1 vote

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Classic Vanilla Scones

Servings 8 scones

Ingredients

• 2 1/4 cups flour (plus more as needed for shaping)
• 1 tbs. baking powder
• 1/8 tsp. baking soda
• 1/3 cup sugar
• 1/2 tsp. salt
• 6 tbs. cold butter
• 3 tbs. sour cream
• 2/3 cup heavy cream (plus more to brush the tops)
• 2 tsp. white vinegar
• 1 egg, cold
• 1 tbs. vanilla extract
• 1 tbs. coarse sugar

Instructions

1. Preheat your oven to 425 degrees, and line a baking sheet with parchment paper. Set aside. 

2. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or clean hands, cut the cold butter into your flour mixture until it has coarse crumbs of butter running throughout. 

3. In a small bowl, whisk together the sour cream, heavy cream, vinegar, egg, and vanilla extract until combined. Pour the wet ingredients into the dry, and use a spatula to mix until a dough comes together. Turn your dough out onto a floured surface, and gently knead it until it just comes together, adding more flour if needed until the dough is not sticky, but still holds together. Pat the dough into a disc about 1/2-3/4 inch thick. Use a sharp knife to cut it like a pizza into 8 even scones. 

4. Place your scones onto your prepared baking sheet spaced evenly. Brush the tops generously with cream, and sprinkle with the coarse sugar. Bake for 10-12 minutes, or until the scones are golden on top. Cool and enjoy! 

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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