My sister and I love scones, and I absolutely love the petite vanilla scones at Starbucks, so I created my own recipe. These easy vanilla scones are a great grab and go breakfast – whip up a batch and eat them throughout the week.
You can serve these Easy Vanilla Scones three ways. You can either add a vanilla glaze – just like Starbucks does, or you can leave them plain and eat them with clotted cream and jam. Or you can make my friend Lauren’s Lemon Ginger Curd.
I made these scones as part of my Royal Wedding Watch Party menu. You guys – and American is becoming a Princess. This is a big deal! It is also going to so much fun to watch live. The best way to celebrate is to grab some friends and serve up an Afternoon Tea inspired feast. And you can’t have Afternoon Tea without scones.
The great thing about scones is that you can make them in just 20 minutes! It is so easy. You probably have all of the ingredients you need in your fridge and pantry already.
You can either roll out the scone dough and then use a small round biscuit cutter to make round scones, or you can form the scone dough into a circle and then slice the dough into triangles. I made some triangular scones which I glazed with icing, and I made some circular scones which I left plain and served with clotted cream and jam – it was the best of both worlds.
To recap, here are links to all of my Royal Wedding Watch Party posts. First I shared a guide to hosting a Royal Wedding Watch Party, complete with Royal Wedding Bingo Cards. Next, I shared recipes for a Roasted Strawberry Crepe Cake, Tea Sandwiches, Crown Cookies, and a Sparkling Strawberry Pimm’s Cup Cocktail.
If you want to try another scone recipe, make these Dark Chocolate and Orange Scones.
How to make Vanilla Scones:
Easy Vanilla Scones
- 2 cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- a pinch of Sea Salt
- 4 tablespoons Cold Butter
- 3 tablespoons Granulated Sugar
- 1 Large Egg
- about ½ cup of Milk
- 2 teaspoons Vanilla
For the Vanilla Glaze:
- ½ cup Powdered Sugar
- 1/2 teaspoon Vanilla
- 2 1/2 teaspoons Milk
- Heat your oven to 425 degrees.
- In a mixing bowl, whisk the flour, baking powder, and salt together. I recommend using a whisk because it will remove any clumps.
- Crack the egg into a one cup liquid measuring cup. Add enough milk so that the mixture measure 200 ml (7 ounces). Whisk to combine.
- Next, take a cheese grater, and use the grater to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar.
- Use a fork and stir the vanilla and about ¾ of the milk mixture into the flour mixture. You want the dough to be soft and just slightly sticky. You will have some of the milk mixture leftover, and you will need it later.
- Place the dough on a floured surface and knead gently until the dough is evenly mixed. Use your hands to flatten the dough until it is ¾ of an inch thick. Use a biscuit cutter to form the scones, or use a knife to slice them into triangles.
- Arrange the scones on a parchment lined baking sheet, leaving 2 fingers space between each scone. Carefully brush the tops of the scones with the remaining milk mixture, making sure that none of the milk mixture runs down the sides of the scones.
- Bake the scones for 9-12 minutes, until golden brown.
- Mix up the vanilla glaze by combining the powdered sugar, vanilla, and milk. Let the scones cool for a few minutes, then brush them with the vanilla glaze.
You can either roll out the scone dough and then use a small round biscuit cutter to make round scones, or your can form the scone dough into a circle and then slice the dough into triangles. I made some triangular scones which I glazed with icing, and I made some circular scones which I left plain and served with clotted cream and jam - it was the best of both worlds.