My sister and her husband came to visit for the weekend! They’re on fall break from school right now and their campus is only about 4 hours away, so they decided to spend the break with us. They got married in July of this past summer and this is the first time we’ve seen them since the wedding, so we’ve had some serious catching up to do. I was the first of 3 girls to get married, so being able to finally share this common stage of life with one of my sisters is so exciting!
Becca has a lot of the same interests as me. We love to craft, we love to create, we love to bake, we love fashion and makeup – basically we haven’t come close to running out of things to do during this little visit. I’m loving how she’s adjusting to being a wife. Even though she’s swamped with classes and work, she still finds so much joy in the little things – like baking banana bread and brownies for her husband and friends in their tiny campus apartment kitchen.
Aside from our lengthy conversations about life and marriage, we’ve played dress-up, done makeovers, taken lots of pictures – and baked.
We’ve both been in a baking mood since they got here, so whether or not we were going to spend our time in the kitchen covered in flour wasn’t the question. The question was, what to bake first? We quickly decided on scones and got to work.
I honestly never thought a homemade scone could be this delicious. They turned out fluffy, yet dense with that familiar scone texture. They were moist and buttery, but light and softly sweet with a hint of warm vanilla. They paired perfectly with the seedless raspberry jam I got from Whole Foods a few weeks ago. Basically, they were heaven – the perfect recipe to share with my newlywed sister.
If you’ve been craving a breakfast treat that welcomes a slathering of your favorite spread, add these to your repertoire. They will be an instant favorite.
Do you have a favorite recipe you like to make with your family?
Buttery Vanilla Breakfast Scones
Slightly adapted from “Best Cream Scones Recipe” on Savory Sweet Life
Makes 16 scones (137 calories per scone)
2 cups all purpose flour (or 9 oz. – weigh it if you can!)
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla bean paste (or vanilla extract – but I love seeing the pretty little vanilla bean flecks, so I prefer the paste!)
Preheat oven to 400 degrees.
In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse a few times until everything resembles course meal. (You can also use a fork or pastry blender for this)
Transfer the mixture to a large bowl. Stir in the heavy cream, egg and vanilla. Mix by hand until a moist dough forms. I used a stand mixer with the dough hook, but either works fine.
On a floured surface, divide the dough into 4 equal pieces and form each into a ball. Press the balls into disks and push down the outer edges so they are domed in the center. Cut each disk into 4 equal wedges and transfer the pieces to a parchment lined baking sheet.
Bake for 15 minutes until the bottoms are golden brown.
Cool on a wire rack and serve with your favorite spread! (I highly recommend seedless raspberry jam!)