Saturday, March 5, 2011

Starbucks Cinnamon Scones

Who doesn't love a good knock-off recipe, especially from a favorite coffee chain? This recipe is da-bomb. My sister, Liz, who is also my editor-in-chief, loves scones and found this recipe. She asked me to make them for her and I was more than happy to oblige. And since, I have made these three times. This time I made them mini sized, so you can feel "less guilty" indulging when you have your afternoon coffee.
Starbucks Cinnamon Scones
recipe source: Money Saving Mom, adapted from The Coupon Project
Scone Ingredients:
2 cups flour (can use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping:
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients:
1 cup powdered sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla
Directions:
Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt.
Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to 3/4 inch thickness and an nine inch by five inch rectangle. Cut into 16 equally-sized pieces. If you would rather make regular size scones, pat out to an eight inch circle and cut into eight equal pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 9 to 10 minutes, until the edges start to brown. If you are making eight regular size scones, bake for about 12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over hot scones after they bake.
Delicious.
Let the frosting harden for about 20 to 30 minutes.
These are so yummy. And they freeze really well.
Enjoy!

8 comments:

  1. Any in the freezer right now... hmmmm maybe being saved for some workers/painters/floor layers??? :)

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  2. Looks delicious! Can't wait to try it.

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  3. Hi Andrea - This look soo good. I think I'm going to try to make these this week! One question - is the butter at room temp or straight from the fridge?

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  4. Theresa - I used cold butter, from the fridge!
    enjoy :)

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  5. Jan - none in the freezer right now, but there are some pistachio biscotti in the freezer with your name on them!

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  6. :) Can't wait! See you tomorrow :)

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  7. Thanks so much for the recipe! I tried it a few days ago and they turned out great! My dough was too dry and didn't look nearly as pretty as yours so I added a little more buttermilk/water mix. Wasn't sure how they'd turn out, but they were delicious. Again, thanks for posting. My children all loved them and asked for more.

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  8. Adam and the boys just left. I put the tea kettle on, warmed up a scone and ahhhh... so enjoyed it. They were amazing! I did share one with Adam this morning. I will take one out of the freezer once in a indulge! Thanks so much.

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