The Ultimate Vanilla Custard Scones: A Golden Tea-Time Essential

By Jason Griffith

There is something undeniably comforting about the aroma of fresh scones wafting through the kitchen. Whether it’s a slow Sunday morning or a mid-afternoon pick-me-up, a warm scone paired with a dollop of cream is the height of simple luxury. But today, we aren’t making just any scone. We are elevating the humble classic with a secret ingredient: custard powder.

These Vanilla Custard Scones are a game-changer. By incorporating custard powder into the dough, you achieve a beautiful golden hue, a delicate crumb, and a subtle, creamy sweetness that traditional recipes often lack. If you’ve ever found scones to be too dry or bland, this recipe is the remedy you’ve been looking for.

Why I Love This Recipe

I’ve baked my fair share of pastries, from easy cake mix cookies to elaborate loaves of chocolate chip banana bread, but these scones hold a special place in my heart.

The addition of custard powder doesn’t just provide flavor; it changes the texture. It acts similarly to cornstarch, softening the proteins in the flour to ensure the scone stays tender and light. Plus, the double-hit of vanilla from both the powder and the extract makes these smell like a high-end French patisserie. They are impressive enough for a holiday brunch but easy enough for a beginner baker to master on their first try.

Ingredients You’ll Need

To get that perfect “lift” and flavor, quality ingredients are key. Here is what you’ll need to gather:

• All-Purpose Flour: 2 cups (250 g) – The foundation of our structure.
• Custard Powder: ¼ cup (30 g) – This provides the signature color and creamy vanilla undertone.
• Baking Powder: 2 tsp – For that essential rise.
• Salt: ¼ tsp – To balance the sweetness.
• Sugar: ¼ cup (50 g) – Just enough to make them a “treat.”
• Cold Unsalted Butter: ½ cup (115 g) – Must be cold! Cubed for easy mixing.
• Milk: ½ cup (120 ml) plus a little extra for brushing the tops.
• Vanilla Extract: 1 tsp – Use high-quality extract or the seeds from half a vanilla pod for those beautiful black flecks.
• Egg: 1 large – Adds richness and helps with the structure.

Optional Toppings:

• 2 tbsp milk + 1 tbsp sugar (for that crunchy, golden lid).
• Clotted cream or whipped cream and your favorite fruit jam.

Swaps and Notes

• The Custard Powder: If you can’t find custard powder (like Bird’s), you can substitute it with an equal amount of cornstarch and an extra teaspoon of vanilla extract. However, you’ll miss out on that distinct yellow color.
• Milk Choices: I prefer whole milk for the fat content, but buttermilk also works beautifully if you want a slightly tangier flavor profile.
• The Butter: Don’t let your butter soften! The secret to flaky scones is having tiny bits of cold butter melt inside the oven, creating steam pockets that lift the dough.

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Step-by-Step Instructions

1. Prep the Oven and Pan

Preheat your oven to 400°F (200°C). Scones need a hot oven to activate the baking powder immediately. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Whisk the Dry Ingredients

In a large mixing bowl, whisk together the flour, custard powder, baking powder, salt, and sugar. Ensure the custard powder is fully integrated so you don’t end up with yellow streaks.

3. Incorporate the Butter

Drop your cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour. You are looking for a texture that resembles fine breadcrumbs, with a few pea-sized lumps of butter remaining.

4. Wet Ingredient Liaison

In a separate jug or small bowl, whisk together the milk, vanilla extract, and the egg until smooth.

5. The Gentle Mix

Make a well in the center of your dry ingredients. Pour in the milk mixture. Using a fork, stir gently from the inside out until a soft dough begins to form. Stop as soon as it comes together. Overworking the dough is the number one reason for tough scones.

6. Shape and Cut

Turn the dough out onto a lightly floured surface. Gently pat it down (don’t use a rolling pin if you can help it) until it is about 1 inch (2.5 cm) thick. Use a floured circular cutter to stamp out your scones. Press straight down—don’t twist the cutter, as twisting seals the edges and prevents them from rising high.

7. Bake to Golden Perfection

Place the rounds on your prepared tray. Brush the tops with a little extra milk and sprinkle with sugar if you like a bit of crunch. Bake for 12 to 15 minutes until the tops are golden brown and the scones have doubled in height.

8. Cooling

Let them cool on the tray for 5 minutes before transferring them to a wire rack. Scones are best served slightly warm!

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Tips for Success

• Keep it Cold: If your kitchen is hot, put your bowl of flour and butter in the fridge for 10 minutes before adding the liquid.
• Minimal Handling: Handle the dough as little as possible. The heat from your hands can melt the butter prematurely.
• Fresh Baking Powder: Ensure your baking powder hasn’t been sitting in the pantry for years. If it’s expired, your scones will be flat pucks.

Serving Suggestions and Pairings

These scones are versatile! For a classic experience, serve them with clotted cream and strawberry jam.

If you’re hosting a brunch, they pair wonderfully with a refreshing blueberry lemonade or even a hot chocolate cookie cupif you’re feeling extra indulgent. For a festive touch, you could serve them alongside spring flower pretzel bites to create a beautiful dessert spread.

Nutritional Information (Per Scone)

• Calories: 210 kcal
• Total Fat: 11g
• Carbohydrates: 24g
• Protein: 4g
• Sugar: 7g
• Note: Nutritional values are estimates based on a yield of 10 scones.

Storage and Leftover Tips

• Room Temperature: Scones are best on day one. If you have leftovers, store them in an airtight container for up to 2 days.
• Freezing: You can freeze baked scones for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 5 minutes to restore the texture.
• Reheating: Never microwave a scone for more than 10 seconds, or it will become rubbery. A toaster oven is your best friend here.

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More Recipes You Will Love

If you enjoyed these scones, you’ll want to check out these other favorites from the ChefManiac kitchen:

• The Ultimate Chocolate Chip Banana Bread
• Easy Cake Mix Cookies for Fast Treats
• Hot Chocolate Cookie Cups

Final Thoughts

Vanilla Custard Scones are proof that a small tweak to a classic recipe can yield incredible results. They are soft, fragrant, and perfectly sweet. I’d love to hear how yours turned out! Did you stick to the classic cream and jam, or did you try something bold?

Leave a comment below and let me know your thoughts! Don’t forget to follow us on social media for more daily recipe inspiration.