Back in September I posted a recipe for Pumpkin Cream Cheese Muffins which was a knock off of a Starbucks bakery item, and today I'm posting another knock off...Petit Vanilla Bean Scones, and oh boy are they yummy! They're a little labor intensive, but so worth it! The texture of these is a little different than the Starbucks ones, these are a bit chewier, while the Starbucks ones tend to be more on the dryer/crumbly side.
Let's get started so you can eat them!!
First you want to freeze the butter and then grate it on a boxed grater, I know this sounds weird, but it really does make for a yummy scone! Once it's grated, put it back in the freezer to keep it cold.
I usually use whole milk but I was all out, so I mixed 1% with 2 Tablespoons of dry milk and whisked it together, add the sour cream and vanilla bean paste or extract and whisk to combine. Refrigerate until ready to use.
This is the vanilla bean paste I use, and I got it from the local cake supply store.
Whisk together the dry ingredients, flour, sugar, baking soda, baking powder and salt until combined.
To the flour mixture add the grated butter and lightly mix it together with your hand just so the butter is all covered in the flour mixture.
Add the milk mixture to the flour and butter and lightly fold together until just combined, but do not overmix. Turn it out onto a well floured counter and knead with your hands 6-8 times adding more flour so it's not sticky.
Shape into a square and roll it out into a long rectangle, fold it in thirds and place on a floured plate and freeze it for 5 minutes, but do not over freeze.
Again, roll it into a rectangle and fold it into thirds. Roll it one more time till it's 6x12". Cut in half length wise to give you 2 "logs" and cut each one into 8-10 triangles.
Place the triangles onto a cookie sheet lined with parchment and brush each with melted butter. Sprinkle with the sugar and bake for 10 minutes, or until golden. Allow to cool completely.
For the icing, pour the melted butter into a bowl with the powdered sugar. Add the milk and vanilla bean paste/extract and whisk to combine. I recommend whisking until all or almost all of the lumps are gone, otherwise you'll see them on the finished scones.
You can drizzle the icing on each scone or dunk them each into the icing (which is what I did). Allow the icing to set up for at least an hour before you serve them, otherwise it will still be wet.
Enjoy them as breakfast or a snack, or even dessert, any way you eat them, I doubt you'll be able to just eat one!!
Petit Vanilla Bean Scones
makes 16-20 scones
8 Tbsp butter, frozen
1/4 cup whole milk
1/4 cup sour cream or plain yogurt
1 tsp vanilla bean paste or vanilla extract
1 cup all purpose flour
1/4 cup sugar, plus extra for sprinkling
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 cups powdered sugar, sifted
2 Tbsp butter, melted
1/3 cup milk
1 Tbsp vanilla bean paste or vanilla extract
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Freeze the stick of butter in it's wrapper for at least 20 minutes. Grate 6 Tablespoons on a box grater onto a plate, place in the freezer until ready to use. Whisk together the milk and sour cream or yogurt and refrigerate.
2. Whisk the flour, 1/4 cup sugar, baking powder, salt and baking soda together in a bowl. Add the grated butter and toss with your fingers to coat each piece of butter. Fold in the chilled milk with a rubber spatula until just combined, but do not overmix.
3. Turn the dough out onto a well-floured counter, and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
4. Roll the dough into a long rectangle, fold in thirds and place on a floured plate, freeze for 5 minutes but do not over-freeze. Again, roll it into a rectangle and fold it into thirds. Roll it one more time till it's 6x12". Cut in half length-wise to give you 2 "logs" and cut each one into 8-10 triangles. Place the triangles onto a cookie sheet lined with parchment and brush each with melted butter. Sprinkle with the sugar and bake for 10 minutes, or until golden. Allow to cool completely.
5. Prepare the icing by combining all the icing ingredients in a bowl and whisk well to combine, making sure to get the lumps out. Either pour the glaze over each scone, or dip each scone in the glaze (the way covers more evenly). Place on a wire cooling rack on top of your parchment lined pan and allow to fully set for at least 1 hour.
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