PaneScone

A delightful fusion of traditional scones and the soft, airy qualities of bread, PaneScone is a quick and easy treat perfect for any gathering.

Scale

2 cups all-purpose flour (or whole wheat flour for a nutty flavor)

1 tablespoon baking powder

1/4 cup sugar (or coconut sugar)

1/2 teaspoon salt (or sea salt)

1/2 cup unsalted butter (or vegan butter)

2 large eggs (or flaxseed egg)

1/2 cup milk (or almond/oat milk)

1 teaspoon vanilla extract (or almond extract)

Flavor add-ins (optional: dried fruits, herbs, or chocolate chips)

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed unsalted butter to the flour mixture and mix until it resembles coarse crumbs.
In a separate bowl, whisk the eggs, milk, and vanilla extract until well blended.
Pour the wet mixture into the dry ingredients, gently folding until a soft dough forms.
Turn the dough onto a floured surface and gently pat into a circle about 1 inch thick. Cut into wedges or rounds.
Transfer the shaped scones onto the prepared baking sheet and bake for 15-20 minutes or until golden brown on top.
Let them cool for a few minutes on a wire rack and serve warm with your choice of spreads.

Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Can freeze for up to 3 months.