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Vanilla Scones

Mena Borges-Gillette

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Vanilla Scones 2 Ways plus Flavor Variations

Searching for “scones” on the internet results in various definitions of what these baked good are. Some are round-ish, while others are triangular. Some are flakey while others are moist or crispy. Most all recipes call for flour, egg, and milk. Some are sweet with or without a glaze and others are not sweet because they are intended to be eaten with a sweet condiment, while others are savory. Whether you are a person who is looking for a sweet or a savory variety, you are sure to find something that pleases you.

I have been making scones that are paleo and vegan for years that are sweetened only by dates. If you would like that recipe, you can find it in my cookbook Pizza, Noodles, Sweets. Oh My! The Vanilla Scones you will find here are a result of my partnership with Singing Dog Vanilla. The Petite Vanilla Scones are made with nuts while the second recipe, the Vanilla Cassava Flour Scones are made without nuts. I have also added some flavor variation ideas and a recipe for Vanilla Glaze.

Petit Vanilla Scones (contains nut)

Vegan, Paleo, CF, DF, GF, SF

Yield: 12 – 16 petit scones or 6 – 8 scones

Ingredients

Method

  1. Preheat oven to 350ºF. Grease (or line with parchment or silicone) a baking sheet.

  2. Pulse all ingredients in food processor, except water or milk, until a dough ball forms – add 1 Tbsp. at a time of water or milk as needed to bring dough together.

  3. Divide dough into 2 balls for petit scones flattening each ball into a circle of desired thickness. For larger scones, do not divide dough into 2 balls before flattening.

  4. Cut (each) circle into triangles (6 or 8 for large or 12 – 16 for petite) arranging separately on baking sheet.

  5. Bake 9 - 12 minutes or until golden brown.

  6. Enjoy as is or with vanilla glaze.

 Notes: The combination of date & vanilla flavors yield a caramel flavor.

Vanilla Cassava Flour Scones

Paleo, CF, DF, GF, NF, SF, Vegan option

Yield: 12 – 24 depending on size

Ingredients

Method

  1. Preheat oven to 375ºF. Grease (or line with parchment or silicone) a baking sheet.

  2. Whisk dry ingredients (flours - sea salt) in a medium mixing bowl.

  3. Add wet ingredients (fat - vanilla) mixing with a spatula until a unform dough is reached.

  4. Divide dough into 2 – 3 balls flattening each ball into a circle about 1 ½” thick.

  5. Cut each circle into 6 – 8 triangles using a palate knife & arranging separately on baking sheet.

  6. Bake approx. 20 - 24 minutes or until center is set & edges begin to brown.**

Notes: * Using an egg yields a more flakey scone which may be a little chalky.

** Baking time will vary on size of each scone. If you prefer a little crunch on the edges of your scone, bake a bit longer or less if you prefer a softer scone.

 Flavor Variations

For each variation, simply add the ingredients to the base ingredient list from above.

Lemon Blueberry:  ¾ - 1 cup frozen (or fresh) blueberries*

2 – 3 Tbsp. chia seeds

1 Tbsp. lemon extract**

 

Espécie (Chai):        2 tsp. anise extract + 2 tsp. Chai spice mix

 

Dried fruit:    ½ - ¾ cup dried cranberries

2 tsp. orange or lemon extract**

 

Chocolate Chip:  ½ - ¾ cup chocolate chips

 

Notes: * Blueberries will make the scones more moist.

** Use citrus extract in combination with or in lieu of vanilla extract depending on flavor preference.

Vanilla Glaze

Vegan, Paleo, CF, DF, GF, NF, SF

Ingredients

Method

  1. Mix all ingredients in a small bowl until smooth, adjusting consistency with more milk if needed.

  2. Spread or drizzle (depending on consistency) glaze on each scone as desired.