By Traeger Kitchen
Hot off the Traeger, reach for a fluffy, buttery, baked scone. It’s grilled right in your backyard on your Traeger and the perfect treat to complement your morning cup of coffee.
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|1 Teaspoon||baking powder|
|1 Small||box instant vanilla pudding|
|1/2 Cup||Chilled Butter, Cut Into 1/2" Cubes|
|2 Tablespoon||butter, softened|
|1 Cup||powdered sugar|
|1 Tablespoon||vanilla extract|
|1 Tablespoon||smoked heavy cream|
When ready to cook, set your Traeger to 375°F (190°C), and preheat, lid closed (10-15 minutes).
Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt.
2 Cup flour
1/2 Cup Sugar
1 Teaspoon baking powder
1 Teaspoon Salt
Add the cold butter and cut in until it resembles coarse meal. Stir in the dry pudding mix.
1 Small box instant vanilla pudding
1/2 Cup Chilled Butter, Cut Into 1/2" Cubes
Make a well in the center of the dry ingredients and add the vanilla extract, egg, and all but 1 Tbsp. of the half & half.
1 Tablespoon vanilla
1/2 Cup half-and-half
Bring dough together with your hands, mixing until the dry ingredients are incorporated.
Place the dough onto a floured surface and form into small rounds, then cut into 8 triangles. Place the triangles on the parchment covered baking sheet, and brush them with the remaining 1 Tbsp. of half & half.
1 Tablespoon half-and-half
Bake in the Traeger for 6-8 minutes, or until golden brown. Remove and let cool.
375 ˚F / 191 ˚C
8 ˚F / -13 ˚C
To make the glaze, beat the butter and sugar until crumbly. Add the vanilla and smoked cream, mix thoroughly.
2 Tablespoon butter, softened
1 Cup powdered sugar
1 Tablespoon vanilla extract
1 Tablespoon smoked heavy cream
Frost the scones with the glaze and serve. Enjoy!
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