Starbucks Petite Vanilla Scones Copycat

Got the recipe from here

scones:
2 c all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp kosher salt
6 tbsp cold unsalted butter, cut into small pieces
1 small box (3.4 ounces) instant vanilla pudding mix
1 vanilla bean, cut in half and scrape the beans out
1 large egg
1/2 c plus 1 tbsp heavy cream

frosting:
2 tbsp butter, softened
1 c powdered sugar
1 tbsp vanilla extract
2-3 tbsp heavy cream
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Preheat your oven to 425 degrees. Grab a baking sheet and spray it with Pan nonstick spray or line it with parchment paper.

sift together the flour,
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sugar,
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baking powder
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and salt
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in a large bowl. Add the cold butter
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and cut it in using a pastry cutter until it forms small crumbs.
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Mix in pudding mix.
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Make a well in the center of the mixture
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and add the vanilla,
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egg
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and 1/2 cup heavy cream.
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Stir gently with a fork until everything is incorporated, don’t over mix. Bring the dough together in a ball, with your hands.
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Turn out dough onto a lightly floured surface. Form into two small rounds.
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roll out the 2 balls into a small circle, then cut each circle into 8 triangles
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and place each scone on the baking sheet.
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Brush each triangle with a little of the remaining 1 tablespoon heavy cream. (you may need more than a tbsp, I did)
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Bake for 8-10 minutes or until just golden.
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Cool the scones before frosting
for the frosting: In a stand mixer add butter and sugar and mix until crumbly.
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Beat in vanilla
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and 2 tablespoons cream. Add more cream as needed for desired consistency. I did mine thick.
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Frost cooled scones by dipping them upside down in the frosting, and then smoothing out the frosting evenly with a butter knife.
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Let it harden, then I did the frosting a second time and then serve.
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Recipe

  • scones:
  • 2 c all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter, cut into small pieces
  • 1 small box (3.4 ounces) instant vanilla pudding mix
  • 1 vanilla bean, cut in half and scrape the beans out
  • 1 large egg
  • 1/2 c plus 1 tbsp heavy cream
  • frosting:
  • 2 tbsp butter, softened
  • 1 c powdered sugar
  • 1 tbsp vanilla extract
  • 2-3 tbsp cream
  • Preheat your oven to 425 degrees. Grab a baking sheet and spray it with Pan nonstick spray or line it with parchment paper.
  • sift together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and cut it in using a pastry cutter until it forms small crumbs.
  • Mix 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 everything is incorporated, don’t over mix. Bring the dough together in a ball, with your hands.
  • Turn out dough onto a lightly floured surface. Form into two small rounds. roll out the 2 balls into a small circle, then cut each circle into 8 triangles and place each scone on the baking sheet.
  • Brush each triangle with a little of the remaining 1 tablespoon heavy cream. (you may need more than a tbsp, I did)
  • Bake for 8-10 minutes or until just golden.
  • Cool the scones before frosting
  • for the frosting: In a stand mixer add butter and sugar and mix until crumbly.
  • Beat in vanilla and 2 tablespoons cream. Add more cream as needed for desired consistency. I did mine thick.
  • Frost cooled scones by dipping them upside down in the frosting, and then smoothing out the frosting evenly with a butter knife.
  • Let it harden, then I did the frosting a second time and then serve.
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