Starbucks Petite Vanilla Scone
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
20 scones
- Serves:
- 20
ingredients
- 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
directions
- 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.
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