35
Submitted 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."
photo by Mama Di 
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
16 mini scones
Advertisem*nt
ingredients
-
Dry Ingredients
- 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)
-
Wet Ingredients
- 1 cup regular full-fat sour cream
- 1 large egg yolk
- 2 teaspoons vanilla extract
-
Glaze
- 1 1⁄2 cups powdered sugar
- water, as needed
Advertisem*nt
directions
- 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.
Advertisem*nt
Reviews
-
These scones are fabulous. I used the whole stick of butter just because I felt sorry for the little piece that was left over. The grate butter method is Genius!!! This scone recipe produces nearly instant gratification... no refrigerating the dough, no rolling the dough, you just turn the dough out directly onto the baking sheet and shape it right on the sheet, bake for 15 minutes, glaze it warm and eat it warm. So easy and delicious that I had to write this review. I have never felt compelled to do so before. YUMMY!!!
-
Every time I make these I get told how fabulous they are. I don't use sour cream because I'm a vegetarian. I substitute vanilla soy yogurt and increase the vanilla to 1 tbsp. They are absolutely delicious!
wahoo7691
-
These are really yummy. I added a healthier twist (if that's possible). I did 1/2 whole wheat 1/2 regular flour. Instead of sour cream I used 1/2 cup reg plain yogurt and 1/2 cup nf vanilla light yogurt. The texture is a little more grainy (from the whole wheat flour) but still tasty. I didn't want to mess with parchment paper and cutting triangles so I just divided the dough and put in a cupcake pan. Worked perfectly!! Will definitely make again
rnfirewife
-
5 stars for flavor but only 4 for directions, as the dough was quite sticky and hard to handle and cut into wedges before cooking. I folded in a cup of frozen blueberries into the dry mix before adding the wet ingredients. Replaced all but 1/2 tsp of vanilla with fresh lemon juice and added a Tbls of lemon zest. Due to the difficulty in handling the dough, I was unable to successfully cut and separate the dough before baking. After 20 minutes of baking I cut them and baked for an additional 5-6 minutes. Glazed with powder sugar glaze with fresh lemon juice and cream. They were delicious! Pictures are posted.
Mama Di
-
These are best the scones. I use this recipe every time I make scones. I also like to add strawberries. My family is in love with them and they hate dessert.
Anonymous
see 30 more reviews
Advertisem*nt
Tweaks
-
These are very good scones! Although they don't taste exactly like Starbucks, they're pretty close. They are more cake-like than other scones I've tried, and require a lot less effort to make! These scones are very tender and moist, with the perfect amount of vanilla flavor. I've made these many times (sometimes substituting vanilla yogurt for the sour cream) and they always come out great!
cookies n cream
-
Delicious! They were very moist and tender. I accidentially used bread flour instead of all purpose flour and still had good results. This was the second time I have made them, definitely a keeper!
thirddayrocks1
-
These are really yummy. I added a healthier twist (if that's possible). I did 1/2 whole wheat 1/2 regular flour. Instead of sour cream I used 1/2 cup reg plain yogurt and 1/2 cup nf vanilla light yogurt. The texture is a little more grainy (from the whole wheat flour) but still tasty. I didn't want to mess with parchment paper and cutting triangles so I just divided the dough and put in a cupcake pan. Worked perfectly!! Will definitely make again
rnfirewife
-
These were good, just not like Starbucks. Starbucks have that dry denser consistency, where these are lighter and fluffier. Good though, just not like Starbucks. After they came out of the oven, I too had to separate and bake a little longer, but that was fine and easy to do, and I too used milk and vanilla in the glaze instead of water.
lbandbuggy
-
This is an easy and great tasting recipe! However, the glaze is plain and blah. I used milk and vanilla in place of the water, and a little grated vanilla bean.
pungkin
see 2 more tweaks
RECIPE SUBMITTED BY
May M
- 8 Recipes
- 1 Tweak
I am fascinated with all things cooking- and baking-related, especially technique. I'm a kitchen gadget junkie, spending an hour at the kitchenware store without realizing it. I also like to read food blogs which have colorful pictures and accompanying recipes.I'm addicted to Recipezaar, hehehe. I check the homepage everyday to see the "Photo of the Day" and the new photos and recipes posted. I also enjoy reading the community forums, especially "Cooking Photos" and "Breads & Baking"; the latter is how I came to adopt my new pet---my Red Sea sourdough starter.Found this funny poem on the forums, true author unknown:I didn't have potatoes, so I substituted rice.I didn't have paprika, so I used another spice.I didn't have tomato sauce, so I used tomato paste;A whole can, not a half can - I don't believe in waste.A friend gave me the recipe; she said you couldn't beat it.There must be something wrong with her, I couldn't even eat it!
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Vanilla Cream Scones
by Annacia
Vanilla Sugar Scones
by gailanng
Starbucks Petite Vanilla Scone
by Chef #1261768
How to Peel Peaches, 3 Ways
View All Recipes
