It’s “Yum-Yum Friday” again on The Midnight Goose…and since last week I went a little extra for St. Paddy’s, this Friday we’re going with just one, simpler (yet still delicious) recipe.  Scones are a tasty lil’ treat, and a simple flavored one, such as these Vanilla Scones, go with any coffee or tea or hot chocolate or alcoholic beverage (I don’t judge) that you may be drinking.

Scones are always a great treat for a coffee drinker–they’re great for dunking, they can be made a million different ways–and they’re portable.  If you’re the type to grab a bite as you’re heading out the door to work, scones are great.  Additionally, they make a great snack for watching T.V. or just enjoying a lazy afternoon with a book.  And they’re full of carbs, so they’re just a good ole comfort food.  Diabetes be damned–they’re delicious!

So, let’s get started!


For scones:

3 cups all-purpose flour

2/3 cups white granulated sugar

3 tsp baking powder

1/2 tsp cinnamon

1/8 tsp salt

1 stick butter (fresh out of the ‘fridge)

1 egg

3 tsp vanilla

1/2 – 1 cup milk

For glaze:

2 cups powdered sugar

1 tsp vanilla

dash of cinnamon

1 tbsp water


Okay.  So let’s review that visually:


Flour, sugar, vanilla, milk, baking powder, egg, butter, cinnamon salt. Not pictured: water.  Who photographs a tablespoon of water??

The first step is to place a sieve over a large bowl and add all of your dry ingredients.  Sifting is best in this recipe.


Beautiful.  Like a volcano preparing to erupt…

After sifting, add your stick of cold butter to the dry mixture mountain and cut the butter in with a pastry cutter or a fork.  I’m “hood”, so you know I don’t have a pastry cutter.  Instead, I have to put the wrist muscles to work and use a fork.  Just a precaution–don’t use a fork you care about.  It will get bent. And do invest in a pastry cutter if you want–cutting in butter with a fork or a couple of knives can be very time consuming.

Mmmmm.  Butter.

Cut the butter into the flour mixture until it resembles large crumbs.  Don’t use your fingers to work the butter into the flour mixture as your body heat will cause it to melt.  We want cold, unmelted butter in the scones.

Your consistency won’t be great.  There will be smaller crumbs, larger crumbs, etc.  If you want more consistency, use a large food processor for this part.

Next, add your egg and vanilla and stir.

Even “crumbier”, huh?

Then add your milk.  Generally, this will take 1/2 cup to 1 cup of milk.  However, a lot of factors come into play here–humidity, how well you measured your dry ingredients, etc.  My rule of thumb is to add a 1/2 cup of milk and stir to combine.  You want your dough to just come together with a few crumbs left in the bowl.  Dry enough to handle, but still a little tacky.  If 1/2 cup doesn’t do it, add a tablespoon at a time, stirring and testing until you find the right consistency.

Mine took a little over 1/2 cup

Turn the dough out onto a floured countertop and knead it gently and as little as possible, forming it into an 8″ circle, about a 1/2″ thick.

All “circles” are beautiful – even imperfect ones! Notice all the butter “chunks”?  Those will melt as the scones are baking and…oh, mylanta–so tasty.

Again, use your hands as little as possible, being gentle with the dough.  You don’t want to cause the cold butter to melt too much.

Now–there’s two ways to handle baking scones.  At this point, you can cut the disk of scone dough into 6 or 8 triangles (like a pizza–in fact, a pizza cutter is GREAT for this job, just dunk it in flour first), or you can leave it whole to bake and cut it after.  Here’s what will happen, depending upon what you choose.

Cut Before Baking – all edges of your scones will be crunchier and the inside of the scone will be firmer and more “scone-like”.

Cut After Baking – only the outer, “round” edge of your scone will be crunchy, and the other edges and inside will be “cakier”.

Jodi and I are the “cakier” people, so I cut my scone disk after baking.  Either way you go, place your scones, or scone disk, onto a parchment lined cookie sheet and place in the oven.  Bake for 20-25 minutes until edges are getting browned and the scones/scone disk is baked through.

In the meantime, make your glaze…

Mix your powdered sugar, vanilla, cinnamon, and water in a bowl with a whisk.  Make sure to whisk vigorously to get out all of the clumps.  Additionally, sifting your powdered sugar will make this task easier.


Start with one tablespoon of water in your powdered sugar, adding a tsp at a time to reach a consistency you like.  You want to get to a consistency that coats your utensil, but is still thin enough to pour over your scones.  Ain’t nobody got time to slowly ice 6-8 different scones.  Besides, this is a glaze we’re making here.

Once your scones or your scone disk is done baking, bring it out of the oven and allow them to cool on the cookie sheet until they are room temperature.

Look at that chunkster on the end there.  You know I did that on purpose–and you know I ate that one, too!

You don’t want to glaze your scones until they are room temperature, otherwise the heat will cause most of the glaze to absorb into the scone, or run off and not adhere.  Again, we want to glaze these bad boys, not saturate them.

Jodi wanted a scone fresh out of the oven, so I went ahead and tossed a hot one on a plate and drizzled glaze on it.  She didn’t care that it wasn’t done properly.

Once the scones are room temperature–either on the cookie sheet, or on top of wax paper or parchment paper on your countertop, drizzle the glaze over the scones.  Once the glaze solidifies, go ahead and drizzle a second coat–you’ll thank me later.

The first “coat” of glaze drizzle. I made a damn mess out of this step.  Sigh.
Yum-Yum! (only 4 are on the plate ’cause we had to “sample”)

Behold–the final (DELICIOUS) product!  They look like glazed old-fashioned donuts, don’t they???  These can be placed in a large Tupperware container and stored on the counter for up to 3 days.

Enjoy!  And be sure to share your thoughts and experiences when you inevitably make these tasty lil’ treats!

Until next time…