These are one ingredient away from my basic scone recipe, which I use to make these Petite Vanilla Scones or pretty much any scone I get in my mind to make. Only for these little treats, instead of shaping the dough into either a circle or rectangle and cutting little scone triangles, I use a biscuit cutter and make them into rounds.

And here’s why.

For some reason, somewhere along the way, my boys decided that scones aren’t something they like. It isn’t because they tried them and found that they disliked them. It’s because they decided they didn’t want to like something called a scone. I guess I can’t judge them. I decided when I was seven that I hated the word “trousers.” I’ve been wearing pants ever since.

So what I’m getting at here is that even though I leave it to my children to decide what they like or don’t like—I figure they have the rest of their lives to develop a taste for this or that thing—deep down I never could get over the fact that there is absolutely nothing in scones that they shouldn’t like. Flour. Sugar. Butter. Cream. Salt. Baking Powder. And whatever I decide to fill it with or coat it with. They don’t know what they’re missing, man!

So the last time I made scones, I…well, I made scones. But I saved back some of the dough and cut them into rounds instead of triangles. Then I dipped them in a yummy sweet glaze (the same yummy glaze, by the way, that I dipped the scones in), let the glaze set, then offered a plate of them to my boys and called them Sugar Biscuits.

“Here,” I said nonchalantly, as if I didn’t have a care in the world. “Have a Sugar Biscuit.” I looked up at the ceiling and whistled to really convey how little I cared.

They both ate one, looked at each other and said, “Mmmmmmm!” And we all lived happily ever after.

A note: I realize these are probably not actual Sugar Biscuits, if Sugar Biscuits even exist. I suspect that in England, “Sugar Biscuits” are probably what we call sugar cookies. Over here, I don’t know if there’s a strict definition of Sugar Biscuit, or that there’s even such thing as a Sugar Biscuit. But I do know that these little treats are yummy.

And that Sugar Biscuit makes a really cute term of endearment.

“I missed you, Sugar Biscuit!”

“How’s my little Sugar Biscuit this morning?”

Never mind.

Throw some flour into a sifter…

Then add some sugar…

And baking powder and salt.

Sift the mixture together…

Until it’s light and fluffy and full of promise.

Cut up a couple of sticks of butter into small pieces…

Then violently hurl the butter into the dry ingredients.

Use a biscuit cutter to cut the butter into the dry ingredients…

Until the mixture resembles coarse crumbs.

Next, pour in some heavy cream…

And mix it with a fork until it’s all moist enough…

To come together in a ball. It should be pretty crumbly, but mush it and smush it and smash it until it behaves. (Just don’t knead it! You want to leave it alone as much as possible. I realize I just totally contradicted myself.)

I actually wound up adding a tiny, extra splash of cream to tame the wild crumbs. Then I pressed the dough into a large circle.

Then I rolled it out a little flatter—about 1/2 inch thick or so.

Then I used this incredibly rusty and highly impressive biscuit cutter…

To cut small-ish rounds.

I sort of prefer this cutter, though.


And actually, it’s nice to go one size down with the biscuit cutter and make the little biscuits more…well, little. More pop-in-your mouth that way!

Put the biscuits on a baking sheet and bake them in a 350 degree oven for about 18 minutes or so, just until they’re set and just barely—barely, barely, barely—turning light golden brown.

Remove them from the oven and let them cool!

When they’re cool, make a yummy glaze of sifted powdered sugar…

A little salt…

Then mix together milk with a little vanilla…

And pour it into the bowl.

Whisk it until it’s nice and combined…

Then one by one…

Throw the biscuits face down into the glaze…

Flip them over to coat…

Then place them on a cooling rack so that the excess will drip off.

Let them sit until the glaze is totally set, a couple of hours at least. Once that happens, the biscuit is almost “sealed” inside the glaze and stays nice and soft/fresh for several days!

Serve them with mid-morning coffee (or hot chocolate, in the case of my boys). They’re so delightful. And you can change the flavors up however you want: add orange zest to the dough and orange juice to the glaze; add lemon zest and minced rosemary to the dough and lemon juice to the glaze; add dried cherries to the dough and almond extract to the glaze…or go the chocolate chip route! So many possibilities.

I’m sorry if this doesn’t fit the strict definition of Sugar Biscuits.

But they’re Sugar Biscuits in our house!

Here’s the handy dandy printable.

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