Just made the sour cherry almond scones and the blueberry scones from Karen DeMasco's book "The Craft of Baking" An amazing book!!
I got in a argument once with a person from Canada who told me these were not scones. What we recognize here in America as a scone is nothing like what people in Canada, England, and so on recognize as scones. Their scones are like a rich, sweet biscuit.
Any way you should try these sometime. They are also very good.
Starbucks Mini Vanilla Scones
Posted on Copykats March 15, 2007 by May M.
*Note: posted by May M - 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.
2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2-teaspoon baking soda
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
* 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.
* In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add 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 un-greased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.
* Bake for 15 minutes or until golden brown on top.
* PREPARE GLAZE WHILE SCONES ARE BAKING.
* 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.
Thanks Betty, those look great. I will have to make these soon.
Where are you from?
American Spoon is a local business - and one of my favorites! Started up here by Justin Rashid, who went to school with my brother. Their gelato at the cafe is bliss!
Your scones look lovely. Are they moist? Northern Michigan is sweet and tart cherry country. I bet fresh tarts would be wonderful in your formula.
I live in Ottawa, Canada. I discovered American Spoon Foods when I was having brunch at Sarahbeth in NYC many years ago. I fell in love with the Sour cherry preserves and have been having them shipped to me by the case full (12 per case). It is not cheap (with shipping and canadian taxes and duties) but it is so worth it. I am addicted to the stuff. Just had some now on rye toast! Tell Justin he has a big fan here!!
The scones are very moist, almost too moist. I think they would be better made with dried cherries and then spreading on some sour cherry preserves when they are done.