Flower Sprinkle Vanilla Scottish Scones
Tender, lightly sweet Scottish-style scones made with maple syrup and vanilla, folded with food-grade flower sprinkles for a delicate, bakery-style finish. Cut round like traditional Scottish biscuits and perfect with butter or jam.
Equipment
- Mixing bowl
- Pastry cutter or fork
- Kitchen scale
- Round biscuit cutter (2–2.5 inch)
- Baking sheet
- Parchment paper
Ingredients
- 225 g all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 stick 4 tablespoons / 56 g cold unsalted butter, cubed
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 4 ounces milk 113–130 ml, as needed
- 3 tablespoons food-grade flower sprinkles
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold cubed butter. Cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with small pea-sized bits of butter remaining.
- Stir in the maple syrup and vanilla extract.
- Gradually add milk, starting with 4 ounces, stirring gently just until a shaggy dough forms. Add up to an additional 0.5 ounce if needed. The dough should come together without feeling wet or sticky.
- Gently fold in the food-grade flower sprinkles at the very end, mixing minimally to prevent color bleeding.
- Turn the dough out onto a lightly floured surface. Pat it gently to about 3/4 to 1 inch thick. Do not overwork.
- Using a round cutter, press straight down (do not twist) to cut out scones. Place onto prepared baking sheet.
- Lightly brush tops with milk and add a few extra flower sprinkles if desired.
- Bake for 12–15 minutes, until lightly golden on the bottom and just set on top. Scottish scones should remain pale rather than deeply browned.
- Cool slightly before serving. Best enjoyed warm.
Notes
These are lightly sweet, traditional-style Scottish scones — closer to a biscuit than a cake. Avoid twisting the cutter to help them rise evenly. If your kitchen is warm and the butter softens too much, chill the cut scones for 5–8 minutes before baking. Serve with salted butter, clotted cream, or jam.