starbucks petite vanilla scone copycat 星巴克迷你香草司康 ヾ(＠＾(∞)＾＠)ノ

i’m not a coffee/tea drinker.. but i’m totally starbucksified if you know what i mean… i’m crazy over their coffee powder (which i use for baking) and not to mention, their muffins and scones.. so when i came across this recipe, i knew i had to try it （‐＾▽＾‐）

Recipe adapted from Crazy for Crust

Ingredients (makes 16 petite scones)

Scones
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, diced
1 small box (3.4 ounces) instant vanilla pudding mix, optional
1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste or extract)
1 large egg
1/2 cup plus 1 tablespoon heavy cream

Frosting
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon vanilla bean paste or extract
2-3 tablespoons cream

Directions

– Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat
– Whisk together the flour, sugar, baking powder and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs
– Stir in pudding mix. Make a well in the center of the mixture and add the vanilla, egg and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands
– Turn out dough onto a lightly floured surface. Form into two small rounds. Cut each round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining 1 tablespoon heavy cream. Bake for 8-10 minutes until just golden. Cool before frosting
– To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. (I made mine thinner, so I could dip the scones in it.) Frost cooled scones with a knife or dip them upside down in the frosting. Let it harden, then serve
– The pudding mix is optional, it’s just insurance that your scones will stay fluffy and soft
– You can use vanilla extract in place of the vanilla beans and/or vanilla bean paste if you wish

Personal notes:

–  i used buttermilk in place of heavy cream
– i divided the dough into 4 balls, then rolled each flat. i then placed one flat dough on top of the other and further rolled out again ~ this helps to achieve taller scones
– my scones were baked for 12 mins before they turned golden brown
– i also piped melted dark chocolate on top of the scones and topped with crushed pistachios and a pecan

the scone is truly soft and nice even though i skipped the pudding mix ☆*･゜ﾟ･*(^O^)/*･゜ﾟ･*☆

and the entire tray is a giveaway for my hubby’s office (●´ω｀●)ゞ

Pollution index: 70 (good)