Wednesday, January 6, 2016

Mini Vanilla Bean Scones

Starbucks has the best petite vanilla scones I have ever tasted. Usually scones tend to be very dry and lack flavor, but there is something about the ones that Starbucks sells that are extremely moist and delicious. I've been wanting to re-create the recipe and I found the perfect one that will taste so similar you won't even know the difference.


Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise 

and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 


Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into 

pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going

until the mixture resembles crumbs.

Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently

with a fork just until it comes together.

Turn the dough onto a floured surface and lightly press it together until it forms a rough 

rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 

12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if 

necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each

 square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or 

baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before 

they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer 

to a cooling rack to cool completely.

For the glaze:

1 whole vanilla bean
1/2 cup whole milk, plus more if needed
5 cups powdered sugar, sifted, plus more if needed
Dash of salt

Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.

Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.


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