Starbucks Petite Vanilla Scone Recipes

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



Starbucks Petite Vanilla Scone Copycat Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 15

SCONE:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, diced
1 (3.4 ounce) small box instant vanilla pudding mix, optional
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
1 large egg
1/2 cup plus 1 tablespoon heavy cream
FROSTING:
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon vanilla bean paste or extract
2-3 tablespoons cream

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.

STARBUCKS PETITE VANILLA SCONE



Starbucks Petite Vanilla Scone image

Make and share this Starbucks Petite Vanilla Scone recipe from Food.com.

Provided by courtney.patterson10

Categories     Breads

Time 45m

Yield 20 scones, 20 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces
1 cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
water, as needed

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.

Nutrition Facts : Calories 154.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 23.2, Sodium 133.2, Carbohydrate 24.2, Fiber 0.3, Sugar 13.9, Protein 1.8

MINI VANILLA SCONES (LIKE STARBUCKS)



Mini Vanilla Scones (Like Starbucks) image

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.

Provided by May M

Categories     Scones

Time 25m

Yield 16 mini scones

Number Of Ingredients 11

2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)
1 cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
water, as needed

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.

Nutrition Facts : Calories 189.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 28.5, Sodium 170.5, Carbohydrate 30.1, Fiber 0.4, Sugar 17.9, Protein 2.1

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