Mini Scones are your go to!
3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, chilled
3/4 cup heavy cream or half and half
1/2 teaspoon vanilla extract
1 large egg
Glaze:1/4 cup milk,(or water) plus more if needed for thinning
1/4 teaspoon vanilla extract
3 cups confectioners' sugar, sifted, plus more if needed
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs.
- Add the cream to a glass or bowl, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.
- You can also make round scones, use a jar lid, or glass or any 2" round cutter.
- Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture slowly and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness. **** Truth -- I like mind kind of thick -- so I put my confectioners' sugar in a glass or bowl, then add drops of water or milk, and stir adding liquid a tiny bit at a time, until I get the consistency I want.
- One at a time, carefully drizzle each cooled scone with the glaze. Allow the glaze to set completely, about 1 hour ( put in refrigerator to speed setting). The scones will keep several days if glazed.
- Scones can be frozen either before cooking or after. If you freeze before cooking, no need to do anything, except pop in an oven and they cook beautifully, follow cooking instructions above.