Scones often get a bad reputation for being dry, but that’s because they’re rarely eaten the way they were meant to be. Like a hearty slice of sourdough needs butter, scones need to be paired with the right companions. You can top these scones with butter and strawberry jam, layer them
with clotted cream and lemon curd, or simply serve them alongside a hot cup of tea. These scones are a simple canvas for flavor.
This particular version is gently sweetened and delicately flavored with vanilla thanks to the use of vanilla brown sugar and an optional touch of vanilla paste. The result is a scone with a tender crumb and crisp edges that’s flavorful enough to eat on its own, but still welcoming to any accompaniment you love—honey butter, peach preserves, or even a soft smear of mascarpone. They're at their best warm from the oven, shared over slow breakfasts or thoughtful afternoon breaks.
Yield: 8 scones Ingredien:
2 cups (250g) all-purpose flour
⅓ cup (67g) Andrea’s Bakehouse vanilla brown sugar 1 tablespoon baking powder
½ teaspoon salt
½ cup (113g) cold butter, cut into cubes
⅔ cup (160ml) heavy cream or full-fat milk, plus more for brushing 1 large egg
Optional: 1 teaspoon vanilla bean paste or seeds from ½ vanilla bean Extra vanilla brown sugar, for sprinkling
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, vanilla brown sugar, baking powder, and salt.
3. Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a small bowl, whisk together the cream, egg, vanilla extract, and vanilla bean paste (if using).
5. Pour the wet mixture into the dry ingredients and stir gently with a fork or spatula until a shaggy dough forms. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together (5–6 folds). Pat into a 1-inch thick round.
7. Cut into 8 wedges and place them on the prepared baking sheet, spaced slightly apart.
8. Brush the tops with cream and sprinkle generously with extra vanilla brown sugar.
9. Bake for 15–18 minutes, or until the scones are golden brown and cooked through.
10. Cool slightly before serving. Best enjoyed the day they’re made, but they reheat