2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 5 tablespoons unsalted butter, cold, cut into pieces 1 cup regular full-fat sour cream 1 large egg yolk 2 teaspoons vanilla extract 1 1/2 cup powdered sugar water, as needed
Preheat oven to 400 degrees F.
Sift 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, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this 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 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.).
Bake for 15 minutes or until golden brown on top.
Prepare glaze while scones are baking.
GLAZE: 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.
Serve immediately. Store cooled scones in an airtight container.
I made these this morning and they were delicious. My family loved them. I used low-fat sour cream and it worked just fine. This is a great recipe. My family wants them again tomorrow, so that tells you how much of a hit they were. They weren't quite as dense as the ones from Starbucks, but just as delicious. I did add vanilla to the glaze as others had suggested.
sconedukw May 1, 2012 REVIEW:
I made these today. Very delicious but came out a little too cakey in texture. One of the previous reviewers wrote that this can be solved by not using baking powder. I will try that. Anyone else have suggestions regarding a denser scone? Thanks.
MamaChunchine March 3, 2012 REVIEW:
These were sooooo delicious!I made mine with fat free sour cream and it worked for me. I also added vanilla (1 tsp) and cinnamon to the glaze. The only thing that I wish I would've done is added the glaze after I separated the scones. It would have been nice to have some drizzle on the sides.
Member since: Jan 17, 2012
averymaie January 17, 2012 REVIEW:
I used 1/2 cup fat free sour cream and 1/2 cup fat free vanilla Greek yogurt instead of the 1 cup full fat sour cream. I also added a little vanilla to the glaze. They came out amazing!
Guest Foodie April 1, 2011 REVIEW:
My son had a project for French class and wanted to make scones. He loves the mini vanilla scones from Starbucks so I found this recipe. I must admit I was a little worried about the grating butter part. We doubled the recipe so we could eat some ourselves and my son had to video for his class. Again I worried when it said form into ball as I too didn't think it was wet enough, however everything worked out beautifully. My son even said that these were better than Starbucks! Best of all he thanked me for making them. Coming from a 16 year old means a lot! Thanks for the recipe it is now filed away for next time.
splainit August 16, 2010 REVIEW:
I absolutely LOOOOVE this recipe. It came out just like it was described. I ended up using a lightly sprayed cupcake tin and put about 1/2 inch of dough in each one. It created 18 beautiful tasty scones. It also stores quite well. If you want a denser yummier taste, don't put any baking powder to fluff it up. Finally, if you want it to come out nice and smooth, wet your finger with a little water and smooth it before putting it in and will turn out perfectly smooth when done. ENJOY! I certainly did!
kimmi August 10, 2010 REVIEW:
thank you for this recipe! I go to starbucks and buy those petite vanilla scones all the time and finally decided to try your recipe. I was only sorry I scale back the recipe to yield 10, because I just ate half of what I made. They were moist and vanilla-y and lightly sweeten from the icing, I did add real vanilla beans because i love seeing those cute specks of vanilla but other then that did not change anything else to this wonderful recipe. Will make this again.. i think now since I ate most of what i've just made.
They are seriously good, i think much better then starbucks due to the fact that they are fresh and moist and perfect..
thanks again for putting this together and sharing it with us!
Eileen January 12, 2009 REVIEW:
These were AWESOME!!!!! I baked them in 2 rounds so that they would come out about the right size and shape. Even better than the original, I didn't think that possible.
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