Starbucks Petite Vanilla Scone Recipes

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.

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.