Shaped like muffins but with the tender crumb of a classic scone, these babies are easy to make and even easier to love. Serve them warm with butter and jam.
Sometimes it’s hard to choose between all the good things in life. Other times you don’t have to make a choice, simply because you can have it all. Like here. If the question is “should I have muffins or scones today” – the answer is a resounding “yes”.
Shaped like pretty little muffins, with a lightly crispy exterior and a juicy crumb-like interior, this truly is the best of both worlds. And what makes them even more attractive is that they are so easy to succeed with, and take less than 30 minutes from start to finish. Serve warm, with butter and jam galore.
How to Make Vanilla Butter Muffin Scones
Step 1: Prepare the Ingredients
- Preheat your oven to 390°F (200°C).
- Melt the butter in a small saucepan or microwave and let it cool for about 5 minutes.
- Gather your ingredients and line a muffin tin with paper liners or lightly grease it.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, and baking powder.
- Whisk until evenly mixed.
Step 3: Incorporate Wet Ingredients
- Make a well in the center of the dry ingredients and add the eggs, vanilla essence, and cooled melted butter.
- Stir gently with a wooden spoon or spatula until a soft, buttery dough forms. Avoid over-mixing to keep the texture light.
Step 4: Shape the Dough
- Scoop out portions of the dough (about the size of a golf ball) and lightly shape them with your hands. They should feel soft but hold their shape.
- Place each dough ball into the prepared muffin tin or onto a lined baking sheet.
Step 5: Bake
- Bake in the middle of the oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the tin before transferring to a wire rack.
Step 6: Serve
- Serve warm with a dollop of butter and jam. These also pair beautifully with tea or coffee.
Recipe Notes
- Storage: Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven for a freshly baked texture.
- Freezing: These scones freeze well. Wrap individually in plastic wrap and freeze for up to 3 months. Thaw and warm before serving.
- Variations: Add a handful of chocolate chips or dried fruit (like raisins or cranberries) to the batter for a twist.
- Mixing the Dough:
- Do not overmix; this can make the scones dense rather than tender.
- The dough should be slightly sticky but manageable. Add a sprinkle of flour if it’s too wet.
- Baking:
- Rotate the pan halfway through baking for even browning if your oven has hot spots.
- Check doneness by pressing gently on the top; it should spring back slightly.
Vanilla Butter Muffin Scones
- Total Time: 30 minutes
- Yield: 8-10 muffins 1x
Description
Shaped like muffins but with the tender crumb of a classic scone, these babies are easy to make and even easier to love. Serve them warm with butter and jam.
Ingredients
2 cups (250 g) wheat flour
3/4 cup (150 g) sugar
2 tsp (8 g) baking powder
1/2 cup (125 g) unsalted butter, melted and slightly cooled
2 large eggs
3 drops vanilla essence (or 1 tsp vanilla extract)
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 390°F (200°C).
- Melt the butter in a small saucepan or microwave and let it cool for about 5 minutes.
- Gather your ingredients and line a muffin tin with paper liners or lightly grease it.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, and baking powder.
- Whisk until evenly mixed.
Step 3: Incorporate Wet Ingredients
- Make a well in the center of the dry ingredients and add the eggs, vanilla essence, and cooled melted butter.
- Stir gently with a wooden spoon or spatula until a soft, buttery dough forms. Avoid overmixing to keep the texture light.
Step 4: Shape the Dough
- Scoop out portions of the dough (about the size of a golf ball) and lightly shape them with your hands. They should feel soft but hold their shape.
- Place each dough ball into the prepared muffin tin or onto a lined baking sheet.
Step 5: Bake
- Bake in the middle of the oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the tin before transferring to a wire rack.
Step 6: Serve
- Serve warm with a dollop of butter and jam for a classic treat. These also pair beautifully with tea or coffee.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven for a freshly baked texture.
Freezing: These scones freeze well. Wrap individually in plastic wrap and freeze for up to 3 months. Thaw and warm before serving.
Variations: Add a handful of chocolate chips or dried fruit (like raisins or cranberries) to the batter for a twist.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Baking
- Method: Baking
- Cuisine: American British
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 12g
- Sodium: 145mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
This was super easy to make and it came out perfect, really happy with this recipe. Great on a Saturday morning when you have nothing prepared, literally took me 30 minutes to make and it was delicious.
The best of both worlds indeed, mine ended up with a nice crusty outside but a super moist inside. I love it!
I can only second all the other comments, these are absolutely faaaaantastic!
These are my favorite new breakfast bake, they are so delicious and I serve them with butter and cheese.
Oh yes this is really fantastic. Texture was perfect, and they look so pretty!
I made these and they were aboslutely fabulous. Thank you for a great recipe! Next time I will serve with clotted cream!
Good idea Carol :)
Amazing! Dangerous stuff for my waistline!
I made this this past weekennd and these little buns were absolutely scrumptious. I will be making again for sure.