Sweet Vanilla Scones

I have a bad habit when it comes to breakfasts of finding one thing I like, and making it every single day until I’m so sick of it I can’t even stand to think about it. I know, shame on me. But I have such a hard time finding things I like for breakfast (and lunch for that matter) because I’ve never been a big fan of cold meals. I don’t particularly like cereal, and things like omelets take too much time and thought when I’m getting up early. I’m one of those people that gets up early just so I have at least 10 minutes to sit listlessly on the couch and doing nothing. Hence, why I’m such a fan of pastries that just need a little baking in the morning, or something that can be made the night before and reheated. My new favorite has become this delicious sweet vanilla scone with a simple powdered sugar glaze!

Sweet Vanilla Scone
Yields 8 scones

Ingredients:

For the scones:
2 1/4 cups all purpose flour
1/4 cup packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
7 tbsp. cold butter (100 grams)
1 egg
3/4 cup heavy whipping cream

For the glaze:
1/4 cup heavy whipping cream
2/3 cup powdered sugar

Preheat your oven to 375* Fahrenheit (190* Celsius). Start by creaming your butter with an electric mixer in a large bowl. Add the brown sugar and mix thoroughly. Brown sugar has a tendency (particularly the older it is) to clump together, so make sure you beat out all the lumps before continuing. Add the flour, baking soda, and baking powder. Mix until the dough resembles very fine crumbs (it should not be sticking together and forming a ball yet). Whisk your egg in a separate bowl, and add to the dough mixture along with the heavy cream. If you’re using a hand held mixer, you’ll have to do some hand kneading towards the end of this final mix as the dough has a tendency to wrap itself completely around the mixer (if you have one of those fancy KitchenAids, this shouldn’t be a problem). Take your dough and place it on a lightly floured surface and give it a few good kneads. If your dough is feeling sticky, add flour and continue kneading until it no long sticks to your hands. Once the dough is the right consistency, take a rolling pin and roll it into a roughly 10 inch circle.

Just about ready for the oven!

You can cut your scones just about any way you like, but I chose to cut mine like a pizza into 8 triangular pieces. This was just about the perfect size for a single serving. Line two baking sheets with parchment paper, and set four scones on each. Bake the sheets of scones separately, each for 15-18 minutes, or until golden brown. While the scones bake, you can put together you glaze by pouring the heavy cream and powdered sugar into a bowl and mixing with a spoon until there are no more lumps. Let the scones cool for about 5 minutes before adding the glaze.

Finished and ready to eat!

Happy baking!

Sources:
Scone recipe adapted from Joy of Baking

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