Starbucks Petite Vanilla Scone Copycat Recipe 395

COPYCAT STARBUCKS PETITE VANILLA SCONES

Steps:

• For the Scones:Preheat oven to 425°. Line a baking sheet with parchment paper. In a medium mixing bowl add sugar and vanilla beans (from pod). Rub together with your fingers until fragrant. Add to the flour, salt, and baking powder. Whisk together with sugar mixture. Place the cold cream cheese, butter and eggs into the bowl of a food processor, add dry ingredients. Pulse a couple times or until combined. Pour in the milk and vanilla extract. Pulse to mix. Remove dough from processor on a lightly floured surface. Divide the dough in 3 equal pieces (about 9.8 ounces each). Form each piece into a 5-inch disk. Use a sharp knife to cut each disk into 8 triangles. Place on prepared baking sheet. Bake 15 minuets or until golden. Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip vanilla glaze over scones. For the Vanilla Glaze:In a medium bowl add the sugar, vanilla bean seeds, vanilla extract and water or milk. Whisk until smooth.

STARBUCKS PETITE VANILLA SCONE

Steps:

• Preheat oven to 400 deg. F.
• Sift together dry ingredients in a medium bowl.
• Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
• 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.).
• 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.).
• Bake for 15 minutes or until golden brown on top.
• Prepare glaze while scones are baking.
• GLAZE: Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• 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.
• Serve immediately. Store cooled scones in an airtight container.

MINI VANILLA SCONES (LIKE STARBUCKS)

Steps:

• Preheat oven to 400 deg. F.
• Whisk together dry ingredients in a medium bowl.
• Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
• 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.
• 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.).
• 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.).
• Bake for 15 minutes or until golden brown on top.
• PREPARE GLAZE WHILE SCONES ARE BAKING.
• GLAZE:.
• Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• 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.
• Serve immediately. Store cooled scones in an airtight container.

STARBUCKS PETITE VANILLA SCONE COPYCAT RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs. Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands. Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. While the scones are baking, mix the frosting ingredients. Bake for 8-10 minutes until just golden. Cool before frosting. Make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. Frost cooled scones with a knife or dip them upside down in the frosting. Let it harden, then serve. Notes: The pudding mix is optional, it's just insurance that your scones will stay fluffy and soft. You can use vanilla extract in place of the vanilla beans and/or vanilla bean paste if you wish.

MINI VANILLA SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into chunks and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles course crumbs. (Fun factoid: When you roll out the dough, the shortening and butter flatten out, and that's what helps the dough to be flaky.)
• In a separate small bowl, beat the egg.
• Mix in the heavy cream and the vanilla.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form somewhat of one cohesive chunk of dough (I knead it just once or twice)
• Roll into an approximately 6 inch by 9 inch rectangle.
• Cut into 16 scones. I make four cuts up, one down the middle, and then slice every rectangle into two triangles.
• Place on an ungreased cookie sheet and bake for 13-15 minutes - I check for just a teensy tinge of golden brown along the bottom.
• Let cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up).
• Make the glaze - mix the powdered sugar, the vanilla extract, and the milk together well.
• Using a spoon, drizzle a little glaze over the top of each scone.
• Let cool for 10-15 minutes, then serve.