Vanilla Scones

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 2/3 tbsp Vanilla, pure

• Dairy

  • 7/8 cup Butter, unsalted
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Water

Found on stuckonsweet.com

Description

Ingredients

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 tablespoons pure vanilla extract (I used vanilla bean paste)
• ¾ cup unsalted butter, cold and cubed
• 1½ cups confectioners sugar
• 2 tablespoons water (may need more)
• 2 tablespoons melted unsalted butter
• 2 teaspoons pure vanilla extract (I used vanilla bean paste)
• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 tablespoons pure vanilla extract (I used vanilla bean paste)
• ¾ cup cold unsalted butter, cubed
• 1½ cups confectioners sugar
• 2 tablespoons water (may need more)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract (I used vanilla bean paste)

Directions

• Preheat oven to 425 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
• In a stand-alone mixer fitted with a paddle attachment (you could also use a bowl and pastry blender), mix together the flour, salt, baking powder and granulated sugar. With mixer on low-speed add cold cubed butter and mix until pea-size crumbs form. Mixture will look dry. (If using a pastry blender, blend mixture until crumbs forms).
• In a small bowl, whisk together the egg, milk and vanilla extract. With mixer on low-speed (if youre not using a mixer, use a wooden spoon), add the wet ingredients and mix just until dough comes together - it will be crumbly.
• Flour a clean service to kneed the dough. Gently kneed it until it forms a round clump. Using a rolling pin, roll out dough about an inch thick into a round circle. Use a knife or pizza cutter, cut 8 scone slices. Place on prepared baking sheet and sprinkle the tops with granulated sugar. Bake for 10-14 minutes until edges are slightly starting to brown. Remove and let cool on a cooling rack.
• While scones are cooling, make the glaze by whisking all ingredients in a bowl. Use a spoon to spread the glaze on top of the cooled scones. Let sit until glaze hardens.
• Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
• In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms - careful not to over-mix.
• In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
• Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
• While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.