Two weeks ago, Sera & I spent the morning shopping at Target. She was not excited at the prospect so I bribed her by stopping at the Starbucks inside for her favorite vanilla milk. She claimed to be hungry, so I bought her a mini vanilla scone to go with it.
She sat at the table like a little princess daintly eating her scone and wiping her mouth with her napkin. In other words, totally unlike the way she usually behaves while eating. She loved that scone so much that she stayed focused on it completely. An older woman even stopped as she passed to comment that she didn't even know children could be that well-behaved while eating anymore. I decided not to disabuse her of this impression.
The entire time we shopped she begged for another scone. I'm not ashamed to say I held this out as the reward if she behaved in the store. On the way out I bought three more scones. They were .75 each or 3 for $1.95. It was a no brainer.
A few days later, we headed north on our camping trip. When we hit Kalamazoo, Jim asked Sera if she wanted anything. She asked to go to Starbucks for a scone. We drove across the city to get to a Starbucks. It was actually near the highway we needed, but not the shortest route to get there. Daddy got her another scone.
When we got back home from camping, I started researching for a knockoff recipe. I kept finding the same recipe everywhere I looked. I think I'm crediting the person who actually created the recipe or at least claims to be.
I'd already made my cherry preserves, let them sit their 24 hours undisturbed, and was ready to try them, so I decided to make a batch of these scones to try them with. As it happened to be my birthday, they became my birthday cake, too.
I have to admit they are not much like the Starbucks scone, but I think they're better. Jim loved them, but Sera wasn't as impressed. She wanted them to be exactly like the one she already loved. It's an easy recipe, and one that could easily be changed by adding different flavorings, nuts, fruit, or chips. They also went perfectly with the cherry preserves.
Not Starbucks Vanilla Scones
Adapted from Mary M @ cooks.com
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sugar
5 T unsalted butter (I used salted because that's what I had)
1 c regular full-fat sour cream
1 large egg yolks
2 t vanilla extract
1/2 c white chocolate chips, approximately
1 1/2 c powdered sugar (I didn't measure this, & I know I didn't use nearly this much)
1 t. - to taste water (I used milk. Add just enough to make a pourable glaze)
1. Preheat oven to 400F.
2. Whisk together dry ingredients in a medium bowl.
3. Cut the cold butter into the dry ingredients until flour resembles coarse meal.
4. In a separate bowl, whisk together the sour cream, egg yolk, and vanilla extract until blended. Add this and the white chocolate chips 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.).
5. 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.).
6. Bake for 15 minutes or until golden brown on top. (Mine were too thick, so I baked them for about 25 minutes. I then pulled them apart and baked them for another 5-10 minutes.)
7. Place powdered sugar in a medium bowl, and add water (milk) one teaspoon at a time, mixing vigorously until smooth and runny.
8. 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. (I confess; I drizzled.)
9. Serve immediately. Store cooled scones in an airtight container.
She sat at the table like a little princess daintly eating her scone and wiping her mouth with her napkin. In other words, totally unlike the way she usually behaves while eating. She loved that scone so much that she stayed focused on it completely. An older woman even stopped as she passed to comment that she didn't even know children could be that well-behaved while eating anymore. I decided not to disabuse her of this impression.
The entire time we shopped she begged for another scone. I'm not ashamed to say I held this out as the reward if she behaved in the store. On the way out I bought three more scones. They were .75 each or 3 for $1.95. It was a no brainer.
A few days later, we headed north on our camping trip. When we hit Kalamazoo, Jim asked Sera if she wanted anything. She asked to go to Starbucks for a scone. We drove across the city to get to a Starbucks. It was actually near the highway we needed, but not the shortest route to get there. Daddy got her another scone.
When we got back home from camping, I started researching for a knockoff recipe. I kept finding the same recipe everywhere I looked. I think I'm crediting the person who actually created the recipe or at least claims to be.
I'd already made my cherry preserves, let them sit their 24 hours undisturbed, and was ready to try them, so I decided to make a batch of these scones to try them with. As it happened to be my birthday, they became my birthday cake, too.
I have to admit they are not much like the Starbucks scone, but I think they're better. Jim loved them, but Sera wasn't as impressed. She wanted them to be exactly like the one she already loved. It's an easy recipe, and one that could easily be changed by adding different flavorings, nuts, fruit, or chips. They also went perfectly with the cherry preserves.
Not Starbucks Vanilla Scones
Adapted from Mary M @ cooks.com
2 c all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sugar
5 T unsalted butter (I used salted because that's what I had)
1 c regular full-fat sour cream
1 large egg yolks
2 t vanilla extract
1/2 c white chocolate chips, approximately
1 1/2 c powdered sugar (I didn't measure this, & I know I didn't use nearly this much)
1 t. - to taste water (I used milk. Add just enough to make a pourable glaze)
1. Preheat oven to 400F.
2. Whisk together dry ingredients in a medium bowl.
3. Cut the cold butter into the dry ingredients until flour resembles coarse meal.
4. In a separate bowl, whisk together the sour cream, egg yolk, and vanilla extract until blended. Add this and the white chocolate chips 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.).
5. 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.).
6. Bake for 15 minutes or until golden brown on top. (Mine were too thick, so I baked them for about 25 minutes. I then pulled them apart and baked them for another 5-10 minutes.)
7. Place powdered sugar in a medium bowl, and add water (milk) one teaspoon at a time, mixing vigorously until smooth and runny.
8. 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. (I confess; I drizzled.)
9. Serve immediately. Store cooled scones in an airtight container.
Labels: Cooking
