Ingredients
-
-
2
-
2
-
1/2
-
1/2
-
1/2
-
5
-
-
1
-
1
-
2
-
-
1 1/2
-
-
Directions
Mini Vanilla Scones (Like Starbucks), I love Starbucks’s mini vanilla scones, so much so that I set out to create my own copycat version After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture Full-fat sour cream is the key ingredient, so please do not substitute To duplicate the Starbucks’s version, I topped it with a simple powdered sugar glaze , Very good recipe but this is unlike a usual dry scone It’s much more moist and cake-like, as other reviewers have mentioned I know some reviewers thought the amount of vanilla in this recipe was too much but I disagree, I think it’s just right The scones are missing something, though The next time I make these, I’ll be folding in some blueberries and adding some lemon juice as another reviewer recommended I’ll update my review then Very yummy as is!, 5 stars for flavor but only 4 for directions, as the dough was quite sticky and hard to handle and cut into wedges before cooking I folded in a cup of frozen blueberries into the dry mix before adding the wet ingredients Replaced all but 1/2 tsp of vanilla with fresh lemon juice and added a Tbls of lemon zest Due to the difficulty in handling the dough, I was unable to successfully cut and separate the dough before baking After 20 minutes of baking I cut them and baked for an additional 5-6 minutes Glazed with powder sugar glaze with fresh lemon juice and cream They were delicious! Pictures are posted
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Steps
|
1
Done
|
Preheat Oven to 400 Deg. F. |
|
2
Done
|
Whisk Together Dry Ingredients in a Medium Bowl. |
|
3
Done
|
Using Any Method You Prefer, Cut the Cold Butter Into the Dry Ingredients Until Flour Resembles Coarse Meal, or Use the Following Tip: |
|
4
Done
|
the "grate" Method: I Grate a Block of Cold Butter Against the Large Holes of a Box Grater and Weigh the Butter Ribbons to Get the Amount I Need (1 Tbl Butter = 14 Grams, So 5 Tbl = 70 Grams). Toss the Butter Ribbons With the Flour Mixture, and Then Use Two Knives to Cut the Flour-Coated Ribbons Into 1/4-Inch Pieces. |
|
5
Done
|
in a Separate Bowl, Whisk Together the Sour Cream, Egg Yolk and Vanilla Extract Until Blended. Add This to the Flour-Butter Mixture and Stir With a Fork Until Dough Forms a Cohesive Ball. Use a Spatula to Get the Dry Bits Fully Incorporated. (it May not Seem to Have Enough Liquid at First, but the Dough Will Eventually Come Together.). |
|
6
Done
|
Place the Sticky Dough Onto a Parchment-Lined (or Ungreased) Baking Sheet and Pat Into a Disk About 1-Inch in Height. Cut the Dough Into Wedges but Do not Separate. or Scoop Dough Into a Mini Scone Pan If Available. (yield Will Vary Depending on How Big You Slice the Wedges.). |
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7
Done
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Bake For 15 Minutes or Until Golden Brown on Top. |
|
8
Done
|
Prepare Glaze While Scones Are Baking. |
|
9
Done
|
Glaze: |
|
10
Done
|
Place Powdered Sugar in a Medium Bowl, and Add Water One Teaspoon at a Time, Mixing Vigorously Until Smooth and Runny. |
|
11
Done
|
Use a Pastry Brush to Apply a Thin Layer of Glaze Over the Hot Scones. Brushing Rather Than Drizzling Gives a Smoother Appearance and Requires Less Glaze. |
|
12
Done
|
Serve Immediately. Store Cooled Scones in an Airtight Container. |
