Exceptionally Plain Everyday Vanilla Scones
Do not be deceived by the name. Or better yet, do. Yes, go ahead and be deceived into thinking that this recipe is only good enough for exceptionally plain days — days on which nothing exceptional is expected. Make it on such a day.
Plain days comprise most of life, after all. Our time on Earth is occasionally punctuated by holidays and anniversaries and birthdays and whatnot, but the lion’s share of it lies elsewhere. Which is nice, if you think about it, else the exceptional days would be unexceptional.
But if even the plain days are occasionally punctuated by lovely moments — not fancy moments, not “exquisite” moments, just good, real, lovely moments — then we are rightly reminded that plain days are worth appreciating. They are worth elevating while yet keeping ourselves grounded.
So although this recipe could suit itself to higher affairs, that’s not the point. This recipe ought to be used for elevating the everyday. Which is, in its way, exceptional.
Exceptionally Plain Everyday Vanilla Scones
Yield: 12 Scones
Equipment:
1 large or 2 small baking sheets
Mixing bowls
Pastry Cutter
Parchment paper
Ingredients:
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2/3 cup sugar + extra for sprinkling on top
1 cup cold, unsalted butter cut into 1/4 inch cubes (place in the fridge while prepping other ingredients)
3 large eggs
1 cup plain strained (aka Greek) yogurt (see our easy recipe)
1/4 cup half and half
1 tablespoon pure vanilla extract (see our easy recipe)
1 cup dried fruit, such as chopped or whole dried cherries (optional) (discouraged . . . see “plain”)
Preheat the oven to 400 degrees F. Line a large baking sheet or two smaller baking sheets with parchment paper.
In a large mixing bowl, combine the dry ingredients until thoroughly combined. Using a pastry cutter or two butter knives, cut the cold butter into the flour mixture until the butter is pea sized and the mixture looks coarse. In a separate bowl, lightly beat the eggs before adding the yogurt, half and half and vanilla. Mix well. Pour the wet ingredients into the large mixing bowl with the dry ingredients. (This is the time to add any dried fruit if desired.) With a wooden spoon, mix until just combined and no dry flour is visible. Using your hands or two large spoons, scoop roughly 1/2 cup mounds of dough onto the parchment-lined baking sheet(s). Sprinkle with extra sugar or coarse sugar.
Bake for 18-20 minutes or until a toothpick inserted in the center of a scone comes out clean. Scones should be golden brown.
Notes:
Delightful served with tea or coffee for an afternoon pick-me-up. Best enjoyed warm, but room temperature is acceptable.
Can be slathered with butter, or slathered with butter and homemade strawberry jam, or whipped cream and fresh berries . . . dress them up however you like. But — of course — serving them plain is good too.
