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Vanilla Malt Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Vanilla Malt Scones Recipe

These tender, lightly sweet scones are gilded with a quick drizzle of malt-flavored glaze for an extra touch of flavor.

At a glance

12 scones
Nutrition information


Choose your measure:


  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup malted milk powder
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 8 tablespoons (1/2 cup) cold unsalted butter
  • 1 cup milk chocolate chunks or chips
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup half & half or milk


  • 1 cup confectioners' sugar
  • 1 tablespoon malted milk powder
  • 2 tablespoons milk


  1. To make the dough: In a large bowl, whisk together the flour, malted milk powder, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly; some larger bits of butter will remain. Stir in the chocolate chunks (or chips).
  2. In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half & half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together.
  3. Line a baking sheet with parchment, and flour the parchment. Scrape the dough onto the parchment and divide it in half. Shape each half into a 6” disk about 3/4” thick, leaving a couple of inches between the two disks.
  4. Use a wet bench knife to divide each circle into six wedges. Pull every other wedge away from the circle, to ensure all the scones bake evenly.
  5. Loosely cover the unbaked scone dough with plastic wrap and place in the freezer while you preheat the oven to 400°F. When the oven is up to temperature, bake the scones for 22 to 25 minutes, until the edges looked fully baked.
  6. Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling.
  7. To make the glaze: Sift the confectioners’ sugar and malted milk powder through a strainer into a small bowl. Add the milk gradually, stirring as you go; add just enough milk to make a drizzle-able glaze. Drizzle over the cooled scones.
  8. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 scone, 94g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 332
  • Calories from Fat 135
  • Total Fat 15g
  • Saturated Fat 9g
  • Trans Fat 0g
  • Cholesterol 58mg
  • Sodium 215mg
  • Total Carbohydrate 45g
  • Dietary Fiber 1g
  • Sugars 21g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.