I was trying to figure out my last variation when I came across some snickers in my cabinet. Honestly I have no clue how they were still there considering snickers are very popular in my house and do not last long. But to my luck, I had some and decided to make a Snickers scone. This is by far my favorite!
Of course I had to add almonds into my fourth variation for my mom. She absolutely loves almonds. 🙂
My third variation for my Wee Vanilla Scones was peanut butter chips. I mean who does not like peanut butter?? 🙂
On to my second variation of my Wee Vanilla Scones. Butterscotch! One of my favorite flavors. 🙂
My Wee Vanilla Scones were such a hit at my house that I wanted to figure out different ways to incorporate flavors besides in the glaze. Plus these variations will be perfect for the kids to help with at the café. I have 5 different variations and used the dough from one recipe. You can use the whole dough recipe and make one type of scone or make many different kinds.
I have attempted at scones once before and I was not completely thrilled about them. I decided it was time to try again but scratch my old recipe and start new. These Wee Vanilla Scones came out perfect. They kept a soft texture and melt in my mouth. This is a very simple recipe and uses simple ingredients. I wanted to add more flavor to them so I used different extracts to the glaze to add extra flavor. You can use any of your favorite extracts. I used a simple vanilla, raspberry, and almond. Since they all looked the same, it was a bit of a mystery on what flavor you were going to get. A wee bit of a surprise when you bit into the scone. 🙂
Someone I work with told me how much they loved custard tarts and there was no where around town that she could get them. She asked me if I knew how to make them. I had never made custard tarts, but now I had to try. I made them especially for her and she absolutely loved them and told me I needed to make them in my café. I did some research about them and came up with a recipe trying to keep it as close to the traditional British recipe as I could.
I used the same tart crust that I used in my Mini Pumpkin Pie Tarts. I thought the butter taste of those tart cups would pair perfectly with the creaminess of the custard.