Gingersnap Scones Starbucks Copycat Recipe 445 Food

MINI VANILLA SCONES (LIKE STARBUCKS)

Steps:

• 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.

GINGERSNAP SCONES - STARBUCKS COPYCAT RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles a coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400°F for 15 minutes or until golden. Combine hot water and coffee granules in a medium bowl; stir well. Add powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

COPYCAT STARBUCKS PUMPKIN SCONES

Steps:

• Scones:.
• Sift the flour, sugar, baking powder and spices into a bowl and set aside. Whisk together the pumpkin puree, egg and heavy cream and set aside. Add the cold cubed butter to the dry ingredients and mix together with your fingertips until the butter is pea-sized. Add the wet ingredients and mix until just combined, making sure not to overwork the dough. On a work surface, pat the dough into a circle about 2 inches thick and cut out six equal wedges. Place on a baking sheet covered with parchment and brush the tops with heavy cream. Bake in a 350 degree oven for about 20 minutes, turning once during baking. Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days.
• Icing:.
• Mix together sugar, milk and vanilla until smooth. Reserve a 1/4 of the icing, mix with cinnamon powder and set aside. Ice the scones with a layer of the vanilla icing first, then drizzle the cinnamon icing on top.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GRANDMA'S GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MAPLE OAT NUT SCONES - STARBUCKS

Steps:

• Preheat oven to 425°F.
• Using a food processor or blender, finely grind oats.
• In a mixer, mix flour, oats, sugar, salt and baking powder.
• Add maple syrup and butter and mix well.
• In a small bowl, beat the egg with the cream and maple extract.
• Pour the egg mixture into the flour mixture and mix well.
• Add pecans and mix just to incorporate.
• Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
• Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
• Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
• Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.