Starbucks Caramel Scones Food

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STARBUCKS CARAMEL SCONES



Starbucks Caramel Scones image

Make and share this Starbucks Caramel Scones recipe from Food.com.

Provided by Rachel-Snachel

Categories     Scones

Time 26m

Yield 1 recipe

Number Of Ingredients 13

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup half-and-half or 3/4 cup low-fat whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup whole milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch chips
1/3 cup butterscotch chips, fine chopped (use food processor)
1 egg white, slightly beaten
confectioners' sugar (optional)

Steps:

  • Preheat oven to 425°F.
  • Line a baking sheet with parchment paper, or use nonstick spray.
  • Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency.
  • Sift together the sugar, baking powder, and salt (if used). Stir into flour mixture.
  • In another small bowl, combine the cream, milk, vanilla, and egg. Pour into dry ingredients, blending well to form a soft dough.
  • Stir in the cup of butterscotch chips.
  • Scoop mixture onto the baking sheet, to form individual scones.
  • Brush tops with beaten egg white.
  • Sprinkle ground butterscotch chips over top.
  • Bake until browned - 16-18 minutes.
  • Dust with confectioner's sugar when cool.

Nutrition Facts : Calories 4162.6, Fat 195.2, SaturatedFat 132.6, Cholesterol 521.6, Sodium 2780.2, Carbohydrate 529.4, Fiber 10.2, Sugar 233.7, Protein 67.6

MINI VANILLA SCONES (LIKE STARBUCKS)



Mini Vanilla Scones (Like Starbucks) image

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.

Provided by May M

Categories     Scones

Time 25m

Yield 16 mini scones

Number Of Ingredients 11

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)
1 cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
water, as needed

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.

Nutrition Facts : Calories 189.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 28.5, Sodium 170.5, Carbohydrate 30.1, Fiber 0.4, Sugar 17.9, Protein 2.1

CARAMEL SCONES



Caramel Scones image

Make and share this Caramel Scones recipe from Food.com.

Provided by Dreamgoddess

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light cream or 3/4 cup heavy cream
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg or 1 pinch clove
1 cup milk or 1 cup heavy cream
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup walnuts, grated (optional)
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
confectioners' sugar (optional)

Steps:

  • Preheat oven to 425°F Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
  • In a food processor, place the flour and butter and pulse to break up butter.
  • Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
  • Turn out dough into a large bowl.
  • Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
  • Stir to make a soft dough.
  • Fold in butterscotch chips.
  • Scoop onto baking sheet or into prepared tins.
  • Brush tops with egg white and add ground butterscotch chips.
  • Bake until browned - 16-18 minutes.
  • Dust with confectioner's sugar when cool.

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