New Year's Day perhaps?
Scones:3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
1 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, 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 pitcher, 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 any 2" round cutter - Lid, Glass, or hand form.
- 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 and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness. I like my drizzle pretty thick, so I use a bowl, or glass and put my sugar in it, then very lightly add a bit of water/milk and stir to get the thickness I want.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed. (Put in refrigerator to speed setting.) I am a drizzler, and prefer to drizzle my scones.
- Scones can be frozen either, baked or unbaked. When ready just pop in oven to cook, or set out in refrigerator to defrost and eat.