Copycat Starbucks Petite Vanilla Bean Scones

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/2 cup Flour
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 3 tsp Vanilla
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Butter
  • 7/8 cup Heavy cream

Found on mommymusings.com

Description

Ingredients

• 2 1/2 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup heavy cream
• 1 egg
• 1/2 vanilla bean, scraped
• 2 tsp vanilla extract
• 3 cups powdered sugar
• 6-7 tbsp Heavy Cream
• 1/2 Vanilla Bean, scraped
• 1 tsp Vanilla Extract
• Scones:
• 2½ cup flour
• ½ cup sugar
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter, cubed
• ½ cup heavy cream
• 1 egg
• ½ vanilla bean, scraped
• 2 tsp vanilla extractGlaze:
• 3 cups powdered sugar
• 6-7 tbsp Heavy Cream
• ½ Vanilla Bean, scraped
• 1 tsp Vanilla Extract

Directions

• Preheat oven to 400.
• Line a baking sheet with parchment paper or silicone mat.
• Combine flour, sugar, baking powder and salt. Whisk or pulse in a food processor to mix.
• Add butter and cut in with a pastry cutter or pulse in food processor until mixture resembles cornmeal texture.
• In another bowl, whisk together cream, egg, vanilla scraping and extract.
• Add liquid to flour mixture and pulse until just combined or stir by hand until dough forms a ball.
• Put the dough onto a floured surface then knead briefly until dough comes together.
• Roll out dough to about ½ thickness.
• Cut dough into 8 rectangles or squares. Then cut each or this on one diagonal and then on the other, creating 32 petite scones.
• Place on prepared baking sheet and back 10-12 minutes, or until edges begin to get golden brown.
• Transfer scones to a cooling rack to cool completely.
• Whisk together glaze ingredients, adding cream one table spoon at a time to achieve desired thickness. Dip cooled scones in glaze then place back onto cooling rack to harden.