For the scones:
- 2 Cups all-purpose flour
- 1/3 Cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 6 Tablespoons cold Anchor butter cubed into pieces
- 1/2 Cup Anchor heavy whipping cream plus more for brushing the tops
- 1 Large egg
- 1 Teaspoon pure vanilla extract
For the vanilla glaze:
- 1 Cup powdered sugar
- 1-2 Tablespoons milk
- 1/2 Teaspoon pure vanilla extract
To make the scones:
- Preheat oven too 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold cubed butter and use a fork to cut it into the dry ingredients until you have small pea-sized crumbs.
- In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!
- Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle.
- Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
- Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.
- Brush the tops of each scone with a little heavy whipping cream. If you’re not adding a glaze, you can top them with coarse sugar if desired.
- Bake at 400°F for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.
- Remove from the oven and allow to cool completely.
To make the vanilla glaze:
- In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.
- Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.
- Cranberry Orange: Add 2 teaspoons of fresh orange zest plus 2/3 cup (105 grams) of sweetened dried cranberries (or 1 cup of chopped fresh cranberries)
- Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon plus 2/3 cup (105 grams) of raisins
Glaze Variations: You can replace the milk in this recipe to create different glazes too.
- Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk
- Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk
- Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon
Recipe inspired by Live Well Bake Often