You guys are probably tired of hearing me tell you that I’m leaving tomorrow BUT.. I’m leaving for Taipei and Vietnam tomorrow! I’m excited and nervous at the same time because I’m not really sure what to expect. I’m hoping we get to eat a lot of delicious foods and explore the night markets. We’re also going to be away for Mother’s Day which I’m very sad about but hope you get a chance to shower your mom, mom-in-law and mother figures in your life!
I’m baking the BEST scones for my mom right now and freezing them so she can have them freshly baked for Mother’s Day! I hope you all enjoy this recipe, especially MOM, it’s a super easy, one bowl recipe that you need to make this weekend. Seriously, the smell of these scones when you’re baking them is intoxicating. They are flakey and SO good with extra clotted cream and jam, which by the way, my favourite are still and forever will be Kitten and the Bear.
How to Make the BEST Scones
Flakey, buttery scones are totally my jam. Whip these up in 15 minutes. They are perfect for weekend brunch and Mother's Day!
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar or caster sugar
- 1 tsp salt
- 2 sticks butter chilled
- 300 ml whole milk
- 2 large eggs
- 1 tsp vanilla paste
- 1 egg
- 1 tbsp milk
Preheat oven to 375F. Line a cookie sheet with parchment paper
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into small chunks and rub the butter into the flour (or you can use a pastry cutter) until the mixture looks like fine crumbs.
In another bowl, whisk together the milk, eggs and vanilla.
Create a well in the middle of the flour mixture and pour in the wet ingredients. With a fork, gently mix the flour into the wet ingredients until the dough comes together.
Pour it out onto a lightly floured surface and pat the dough together until it's one cohesive ball.
I like to wrap it in plastic and let it chill in the fridge for about 10-15 minutes.
After you rest the dough, roll it out about 1 1/4 inch thick. Cut the dough into circles, squares or triangles, whatever your heart desires.
Brush with egg wash and bake in the oven for 15-20 minutes until the scones have risen and are beautifully golden brown on the outside.
Serve immediately! 🙂
These scones freeze really well if you want to make they well in advance. After cutting them up into desired shapes, place them on a baking sheet and pop them in the freezer for about 1 hours until they are frozen. Transfer to an airtight container until you crave a flakey pastry! They can go straight from the freezer to the oven, they may need a few minutes long to bake!
If you like this recipe, you make also love my Ricotta & Mascarpone Stuffed French Toast or this delicious Banana Carrot Bread with the most decadent Brown Butter Frosting! Tag me on Instagram if you try this recipe, I’d love to see your creations!
Recipe adapted from Cupcake Gemma.