{"id":1644,"date":"2026-01-07T00:28:13","date_gmt":"2026-01-07T00:28:13","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1644"},"modified":"2026-01-07T00:28:13","modified_gmt":"2026-01-07T00:28:13","slug":"vanilla-scones","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2026\/01\/07\/vanilla-scones\/","title":{"rendered":"Vanilla Scones"},"content":{"rendered":"\r\n\r\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\r\n\r\n    \r\n    <h4 itemprop=\"name\">Vanilla Scones<\/h4>\r\n        <div class=\"recipe-info\">\r\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"January 7, 2026\">January 7, 2026<\/div>\r\n                                                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\r\n            <\/div>\r\n            <div class=\"recipe-print\">\r\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\r\n    <\/div>\r\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Lily<\/span><\/p>\r\n        <div class=\"row\">\r\n        <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\r\n        <h5>Ingredients<\/h5>\r\n        <ul>\r\n                        <li itemprop=\"recipeIngredient\">2 \u00bc cups all-purpose flour <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1\/2 tsp. salt <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1 Tbsp. baking powder <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1\/3 cup granulated sugar <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1 egg <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1\/2 cup milk <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1 Tbsp. pure vanilla extract (recommend vanilla bean paste) <\/li>\r\n                        <li itemprop=\"recipeIngredient\">3\/4 cup cold unsalted butter, cubed <\/li>\r\n                        <li itemprop=\"recipeIngredient\"><\/li>\r\n                        <li itemprop=\"recipeIngredient\">Vanilla Glaze <\/li>\r\n                        <li itemprop=\"recipeIngredient\">1 \u00bd cups confectioners <\/li>\r\n                        <li itemprop=\"recipeIngredient\">2 Tbsp. unsalted butter, melted <\/li>\r\n                        <li itemprop=\"recipeIngredient\">2 tsp. pure vanilla extract (recommend vanilla bean paste) <\/li>\r\n                        <li itemprop=\"recipeIngredient\">2 Tbsp. water (may need more depending on thickness of glaze) <\/li>\r\n                        <li itemprop=\"recipeIngredient\"><\/li>\r\n                    <\/ul>\r\n    <\/div><\/div>\r\n            <div class=\"col-md-7\">\r\n        <div class=\"recipe-directions\">\r\n            <h5>Directions<\/h5>\r\n            <ul>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 1<\/span>\r\n                    <span itemprop=\"text\">Preheat oven to 425 degrees. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 2<\/span>\r\n                    <span itemprop=\"text\">In a stand mixer fitted with the paddle attachment, mix together flour, salt, baking powder, and granulated sugar. Add cold butter and mix on low speed until coarse crumbs form, careful not to over mix. (If you don\u2019t have a stand mixer, then a pastry cutter or food processor will work. If using a food processor, be very careful not to over mix.) <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 3<\/span>\r\n                    <span itemprop=\"text\">In a small bowl, whisk together the egg, milk, and vanilla extract then add it to the mixer and mix until dough comes together. The dough will be crumbly (careful not to overmix). <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 4<\/span>\r\n                    <span itemprop=\"text\">Flour a clean service and knead the dough just a bit until it comes together. Form dough into a circle (or if you want smaller scones, form into two circles) about 1 inch in thickness. Use a knife or pizza cutter to cut the dough into 8 wedges (per circle). If the dough is sticking to the knife\/pizza cutter, coat the knife\/pizza cutter with flour. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 5<\/span>\r\n                    <span itemprop=\"text\">Place on a baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from the oven and place on a cooling rack. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 6<\/span>\r\n                    <span itemprop=\"text\">While scones are cooling, add all the glaze ingredients into a bowl and whisk \u2013 glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 7<\/span>\r\n                    <span itemprop=\"text\">These are really easy and quick to make<\/span>\r\n                <\/li>\r\n                            <\/ul>\r\n        <\/div>\r\n    <\/div>\r\n        <\/div>\r\n<\/div>\r\n    \n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1644","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1644"}],"version-history":[{"count":1,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1644\/revisions"}],"predecessor-version":[{"id":1645,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1644\/revisions\/1645"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}