Ingredients
-
-
2
-
2
-
1/2
-
1/2
-
1/2
-
5
-
-
1
-
1
-
-
-
-
-
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
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1
Done
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Preheat Oven to 400 Deg. F. |
|
2
Done
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Whisk Together Dry Ingredients in a Medium Bowl. |
|
3
Done
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Using Any Method You Prefer, Cut the Cold Butter Into the Dry Ingredients Until Flour Resembles Coarse Meal, or Use the Following Tip: |
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4
Done
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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
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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.). |
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6
Done
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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. |
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8
Done
|
Prepare Glaze While Scones Are Baking. |
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9
Done
|
Glaze: |
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10
Done
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Place Powdered Sugar in a Medium Bowl, and Add Water One Teaspoon at a Time, Mixing Vigorously Until Smooth and Runny. |
