Mini Vanilla Scones Like Starbucks Food

COPYCAT STARBUCKS PETITE VANILLA SCONES

Steps:

• For the Scones:Preheat oven to 425°. Line a baking sheet with parchment paper. In a medium mixing bowl add sugar and vanilla beans (from pod). Rub together with your fingers until fragrant. Add to the flour, salt, and baking powder. Whisk together with sugar mixture. Place the cold cream cheese, butter and eggs into the bowl of a food processor, add dry ingredients. Pulse a couple times or until combined. Pour in the milk and vanilla extract. Pulse to mix. Remove dough from processor on a lightly floured surface. Divide the dough in 3 equal pieces (about 9.8 ounces each). Form each piece into a 5-inch disk. Use a sharp knife to cut each disk into 8 triangles. Place on prepared baking sheet. Bake 15 minuets or until golden. Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip vanilla glaze over scones. For the Vanilla Glaze:In a medium bowl add the sugar, vanilla bean seeds, vanilla extract and water or milk. Whisk until smooth.

MINI VANILLA SCONES WITH VANILLA BEAN GLAZE

Steps:

• For the scones: 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 minutes.
• 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: 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.

MINI VANILLA SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into chunks and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles course crumbs. (Fun factoid: When you roll out the dough, the shortening and butter flatten out, and that's what helps the dough to be flaky.)
• In a separate small bowl, beat the egg.
• Mix in the heavy cream and the vanilla.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form somewhat of one cohesive chunk of dough (I knead it just once or twice)
• Roll into an approximately 6 inch by 9 inch rectangle.
• Cut into 16 scones. I make four cuts up, one down the middle, and then slice every rectangle into two triangles.
• Place on an ungreased cookie sheet and bake for 13-15 minutes - I check for just a teensy tinge of golden brown along the bottom.
• Let cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up).
• Make the glaze - mix the powdered sugar, the vanilla extract, and the milk together well.
• Using a spoon, drizzle a little glaze over the top of each scone.
• Let cool for 10-15 minutes, then serve.