Yeah, baby. Forget Starbucks or your local bakery, this scone recipe is all you will ever need to fix your craving during this insane quarantine-like thing we’re all caught up in. Coronavirus. Crazy times, guys. In the words of Forrest Gump, that’s all I have to say about that.
When it comes to scones, I have a lot to talk about. Because we are all trying to make our food stretch a little further, I figured this recipe would be a great option to share because of how popular it is with the kiddos. I’ve been making these puppies for years, using a mash-up of recipes that my buddy, Klanese, and I put together when we were desperate to get our toddlers to eat more than one bite of their breakfasts. It’s been a food-prep staple for us since.
These won’t go to waste, guys. You can freeze them and your babes can pull them out of the freezer and munch on them that way. Is that weird? My kids do that. In fact, they prefer it that way. Any way, you can leave them in the fridge for over a week and if they last that long they will certainly do fine.
You can add chocolate chips inside, add them outside (like I did), put a glaze over, don’t put a glaze over, add fruit, change the glaze, change your clothes, dance, whatever. It’s an easy base recipe that can be modified to your families taste. Okay, I could boast about scones all day.
Let’s Get Cookin’
Here’s your ride-or-dies, right here: Flour, sugar, baking powder, salt, egg, heavy cream, vanilla, and butter.
Sift the dry ingredients, then throw in your chopped butter and get to cuttin’. Switch arms so you don’t get all fatigued and such. You need to save your energy for pouring a hefty amount of glaze over these suckers.
When a recipe says cut until mixture resembles coarse crumbs, this is what they’re talking about. Add your liquid mixture and mix with a fork until just combined. Now is the time to add your mix-ins if you’re getting fancy.
It won’t be a cohesive ball of dough when all is said and done. It will be very crumbly, but worry not. When you turn it out onto a flat surface, you have the chance for your five-year-old to do all the dirty work and press it into a 1/2-inch-thick rectangle. Everything will come together once you do all the pressing and forming.
Once your rectangle is formed, take a knife or a pizza cutter or a pastry cutter and form your scone triangles. I tried to do mini scones but they turned out to be regular size. Geometry was not my strongest subject, guys.
Line your triangles on a parchment-lined baking tray and bake them until just kissed with a touch of gold, around 18 minutes. Now for the fun part!
Milk, powdered sugar, vanilla, oh my!
Can you imagine how beautiful these would be if I added vanilla bean instead of extract? I’m not going to do it, but can you imagine?
They’re beautiful, tasty, and last a while in the fridge or freezer. It’s the perfect breakfast or snack for your family during a time when treats like these are hard to come by.
Share with me your ideas on how you make your food stretch during this time!
Recipe
Scones
- 3 cups all-purpose flour
- 2/3 cup sugar
- 5 tsp baking powder
- 1/4 tsp salt
- 2 sticks chilled butter, cubed
- 1 egg
- 3/4 cup heavy cream
- 2 tsp vanilla
Glaze
- 5 cups powdered sugar
- 1/2 cup milk
- 1 tsp vanilla
- pinch salt
For the scones
Preheat oven to 350 degrees F. Sift dry ingredients together and set aside. Cut butter into the dry ingredients until mixture resembles course crumbs (refer to picture). Crack your egg into the heavy cream, add the vanilla and mix. Pour the wet ingredients into the dry and combine with a fork until just combined. Turn the crumbly mixture out onto a lightly floured surface and shape into a rectangle that is roughly 1/2-inch thick. Cut your scones into fourths, then thirds, and so on, until you have your desired size of triangles (refer to the picture). Place triangles on a parchment-lined baking tray and brush tops of scones with heavy cream (optional). Bake for 18 minutes, or until just starting to turn color.
For the glaze
Combine vanilla, milk, powdered sugar and salt until a thick glaze forms. If it is not pourable, add more milk; if it is too thin, add more powdered sugar.
Rachel Crosse
Oh my goodness, I love scones and I love reading this! Forest Gump! Ha! This is so fun! Thank you for posting!
admin
Awe thanks girl! 🙂