*Store baked scones well covered or in an air tight container at room temperature. Because of the high butter ratio, these will still be good the next day or even two.
*You can also freeze them after you cut and separate them on a tray, then put them in a zipped freezer bag to bake at a future time. Just add a couple of minutes to the baking time.
*Because of the hole, these will bake faster than if they were cut into triangles. Take care not to over bake or you will have dry scones. I probably could have baked mine a minute or two less than you see in the pictures. The holes will likely bake up a bit drier because they are so small. They are still very buttery so when rolled in powdered sugar, they taste like Russian teacake cookies. Alternately, you could just dip the holes in the icing for extra moisture.
*I didn't have a doughnut cutter so I used a 2 1/2" round biscuit cutter and a 1 1/4" round cutter (for the holes) to make my sconuts.
*If you want to make regular vanilla bean scones, roll or pat dough about 3/4 to 1" inch thick in the shape of a square (see Favorite Cinnamon Scones) and cut into large or small triangles. After baking, you can ice the tops of them with the white vanilla glaze, or you could make the glaze much thinner and dip the entire scone into the glaze completely coating it.
*I added the nutmeg and the buttery dough flavor just for the sconut recipe. It is completely optional and I don't include either of them when I make simple vanilla scones. In other words, if you don't have them in your pantry, don't buy them just for this recipe.
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