These are soooooo good.
Starbucks Mini Vanilla Scones
Posted on Copykats March 15, 2007 by May M.
*Note: posted by May M - 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.
2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2-teaspoon baking soda
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
- 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.
- In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add 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 un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.
- Bake for 15 minutes or until golden brown on top.
- PREPARE GLAZE WHILE SCONES ARE BAKING.
- 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.