There are times, like today, where I could eat a scone, but could really not go through the hassle of baking an entire batch. Not only would I eat the entire batch, but it would also heat up my house and it is already hot enough as it is!
This is the perfect time to go and get a scone on the outside! Currently, Starbuck’s is selling three mini-vanilla scones with a vanilla glaze on them. Of course, you can order just one, but if you order three, it would be like ordering one regular-sized scone.
Like a traditional scone, they are heavy, yet moist with a hint of vanilla. Perfect with an iced mocha and you are ready to battle the rest of your day!
For the baker in you, if you feel like trying to make your own petite vanilla scone, here is a recipe:
Starbuck’s Petite Vanilla Scones
2 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/2 c sugar
1/2 tsp salt
5 tbsps unsalted butter, cold, cut into pieces
1 large egg yolk
1 c regular full-fat sour cream
2 tsps vanilla extract
1 1/2 c powdered sugar
water, as needed
1.) Preheat oven to 400F deg.
2.) Whisk together dry ingredients in a medium bowl.
3.) Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.
4.) In a separate bowl, whisk together the sour cream, egg yolk & vanilla extract until mixed.
5.) Add this to the flour-butter mixture & stir with a fork until dough forms a cohesive ball.
6.) Place the sticky dough onto a parchment-lined (or ungreased) baking sheet & pat into a disk about 1-inch in height.
7.) Cut the dough into wedges but do not separate.
8.) Bake for 15 mins or until golden brown on top.
9.) While the scones are baking, prepare glaze. Place powdered sugar in a medium bowl, & add water one tsp at a time, mixing vigorously until smooth & runny.
10.) Use a pastry brush to apply a thin layer of glaze over the hot scones.
11.) Serve as soon as possible.
12.) Store cooled scones in an airtight container.
Photo courtesy of First in Touch.