Vanilla scones for your jammed-up summer berries. Starbucks? You fail. (Slash, I win.)

Vanilla scones with a generous smear of homemade raspberry jam.

Those little white-glazed mini scones that Starbucks used to have? Pretty good. Except the annoying thing about Starbucks is that all their baked goods look like they’ll be right tasty, and then you bite into them and realize that you’ve wasted $1.85. I wonder if they know that their baked goods are always stale.

So anyway, my mom was all, “you should make me scones,” and I was all, “yeah, I effing LOVE scones!” And that’s the truth. And once the jam was made, it seemed like I HAD to make scones, because the jam needed a vessel, a way to get into my mouth via something other than a spoon. So I made the Starbucks scones. And they were better than Starbucks’ scones. So we all pretty much win.

Vanilla Scones

(makes 16 cute little triangular scones)

  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup cold butter, cubed into whatever size you can squeeze comfortably with your fingers
  • 2 large eggs
  • 1 cup chilled whole milk
  • 1 tsp. pure vanilla extract


  • 1 cup confectioner’s sugar
  • 1/2 vanilla bean
  • 3 or 4 tbsp. milk

Preheat oven to 400°F.

Combine the flour,  sugar, baking powder, and salt in a bowl. Squish in your cubes of butter, the way you would if you were making pie crust. You don’t want to crumble the butter into nothing – think of peas, and let your butter hunks remain about that size, no smaller. The texture depends on it.

In a separate vessel, beat the eggs, and add the milk and the vanilla. Stir the liquid into the butter-flour mix, and press gently to form a dough. When the dough is a single mass that holds together well, turn it out onto a floured surface, and cut into four equal pieces. Form rounds of each quarter, and cut each quarter further into four pieces, making sixteen scones in total. (If I am ever in a band, our first album is totally going to be titled Sixteen Scone. Oh, you forgot I was a geek? There you go – reminder.)

Bake on an ungreased cookie sheet, for 15 to 18 minutes. If you are going to use two pans to bake, rotate them at the half-way point, so that the one that started on the top gets a crack at the bottom as well. This is important. You will not enjoy black-bottomed scones, and all baked goods look better golden. I baked mine for eight minutes, switched the racks, and then continued them in the oven for another eight minutes. Cool on wire racks before glazing.

Glaze. Mix together your sugar, milk, and vanilla bean. You can use the whole bean if you want, but then your scones won’t be as pretty a colour, and they will look kind of dirty. Paint the scones with the mixture, which should form a runny, spreadable paste, like Elmer’s school glue, and did you know that stuff used to have a minty sort of flavour? It doesn’t anymore. Anyway, paint the scones with the glaze using a basting brush or whatever you’ve got.

Yes. Do it just like this.
Yes. Do it just like this. Hopefully your workspace looks less ... like mine.

Let the glaze dry, but serve these fresh, with your very best jam. Make all kinds of food-savouring noises. You will not sound like dying cattle, no matter what he says. Enjoy. And stick with Starbucks’ frothy milk drinks, unless you’ve got a better option. Then go with that.