Starbucks, Step-Aside! Vanilla-Glazed Mini Scones

By Addie

These 2-bite mini-scones are covered with a thin sugar glaze, which not only adds flavor, but keeps them fresher, longer. Loaded with chocolate mini-chips, they're a tasty new twist on an old favorite.

Pour the coffee. Serve the sconelets. Go ahead, have more than one—they’re tiny!

Buy vs. Bake

Buy: Starbucks Petite Vanilla Scones, 75¢ each

Bake at home: Scone Nibbles, 9¢ each

Ingredients

• SCONES:
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter, cut in pats
• 1-2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract or the flavoring of your choice
• 1/2 cup-2/3 cup half and half or milk
• ........................................
• GLAZE:
• 3 1/2 cups confectioners' sugar
• 7 tablespoons water, enough to make a thin glaze
• 1 teaspoon vanilla, optional

Preparation

Step 1

1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chips or finely chopped chocolate.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.

7) Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.

8) Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.

9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

10) Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

11) Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.

14) Allow the glaze to set before serving the scones.

Yield: about 64 small (2") scones.
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REVIEWS:

Overall these are pretty good. I think the semi sweet chocolate chips are way to much. Next time I will try using Milk chocolate chips or change it up with cinnamon. I will definitely play around and try these again. I did not cut them after they cooled & they are the perfect size. I dunked a couple at a time in the glaze & used my tongs to remove them.

I made these and they turned out GREAT! Not sure as to why some thought they weren't good...my family loved them!! I, like some others, didn't cut them into smaller scones. Like the bigger size. Also, I didn't have the mini chips, so I used reg and didn't have a problem. I am getting ready to use the recipe again, but this time I will be using dried cranberries and pistashio nuts. Also will put a little orange zest in them. Can't wait! Might make two batches...one choc chip and the other cranberry/pistashio! Yummy!

Wonderfully quick and easy. I used KA perfect pastry blend flour, added a vanilla bean and subbed 5 oz of blueberries for the chips. I had to stop my hubby from eating them all before I was able to glaze them. Not too dense, not too sweet. Perfect.

I really didn't care for these... they struck me as a very coarsely textured chocolate chip cookie. However, they are still better than the bland, mushy-textured Starbucks ones.

Delicious!! I make these scones all the time, and my family cannot get enough of them. I prefer not to cut them again after they have baked, I really prefer that size, and feel like they would be too small if I cut them again. I made them last night trying this alternate method, and they are DELICIOUS!! -orange zest [from 1 orange], instead of vanilla -subbed half the milk/cream for orange juice -white chocolate chips instead of chocolate for the glaze: -used powdered sugar & orange juice only They are AMAZING! Thanks KAF for another great recipe!

First time making scones. They were very good. Except the bottoms got pretty burnt while the tops could have used another minute. My other batch came out ok. I used a different pan. I sprayed parchment paper and lined my pan so I'm not too sure what happened.
(Now that you know how your oven works with this recipe, it may be best to turn the heat down 25 degrees and bake longer for nice golden scones. Happy Baking! Irene @ KAF)

Love this recipe! So easy and so delicious. These things melt in your mouth. I've given the recipe to my mom and sisters and they all love it as well!

My nieces always ask me to make these for them! They love them, and they really are soo easy to make. I love that I can whip them up any time and have some happy little ladies over for tea time! They taste great, and the shape, flavor, and icing can be adjusted for whichever occasion. One of my favorites in my recipe box.

Loved this recipe! I made it first with the chocolate chips, but it seemed like something was missing. I made them again the next day with King Arthur's mini cinnamon chips (2 cups) and they were amazing! With the glaze they end up tasting kind of like cinnamon rolls.

I made this recipe for a women's tea at church and I made well over one hundred scones. The scones turned out great and I got alot of compliments and everyone wants the recipe. I did make the scones with dried cranberry's and orange juice in the wet ingredients plus I added some orange zest to both the dry ingredients and the glaze along with a few tablespoons of fresh squeezed orange juice also in the glaze. I used the cranberries in place of the mini chocolate chips.

We love these with the mini-chips, but I just made them using dried blueberries (soaked in warm water/drained). I prepared the scones the night before, chilling, but not freezing them....something I forgot to account for, as after 10 minutes in the oven they were a bit over-done. Oops! However, they were still quite edible.

I made these with self-rising flour (lower protein = better texture, I thought) and omitted the baking powder and salt. Per the advice of a baker on the hotline, I shaped them at 8 PM, shoved 'em in the freezer, and then straight into the oven at 3 AM when I got up for work. I baked about 10 minutes longer. I had a bite and thought these were good. Then I had another and realized they were really good. Then I had another and couldn't stop myself, but the sconelet was already gone, so I had to have another. Apparently my office felt the same way: the whole batch was delivered at 5:55 AM and was gone by 6:30. These are incredible. I'll absolutely make these again.

These are the best! I made it first using the mini-chocolate chips as shown and it was a big hit with all the chocolate lovers. However, they were a tad sweet for MY taste, so I decided to substitute with the cinnamon chips - OMG - they are even better. I did cut back on the glaze and only drizzled a little of the top. Also, use only 1 c. cinnamon chips as they do melt. I will definitely keep making and experimenting with this recipe. They are so easy to make and delicious!

These were the easiest and tastiest scone I have ever made. I am fortunate to have 2 of the mini scone pans. I cut the 8in square into the same layout as the pan. Then I cut them in half and they were perfect. I did use 2 of the mini pans. Even after I baked them, they just popped right out of the pan. Once they were cooled, I cut the scones from one pan in half and left the other pan of scones whole. Then I made the glaze. I used a soup laddle and filled it with glaze over the bowl. Then I simply dropped the cut scones into the laddle and put them on a rack. What I should have done was put the rack over the other scones and let the rack above drip over the scones below that had not been cut. My family loved both sizes. It allows for variety out of one recipe. Thanks for another wonderful recipe.

These were yummy and easy to make. I also adapted the recipe and made them cranberry orange by adding the zest of one orange to the dry ingredients with 1 cup chopped dried cranberries, then I squeezed some juice into the wet ingredients. I also used orange juice for about 1/2 the water in the glaze. Then I made lemon blueberry with zest and chopped dried blueberries in the dry ingredients, and lemon juice with the wet stuff and also in the glaze. MMMMMMM!

These are great! I made these today, and sent some home with my best friend. Everyone in my family and hers loved them! I skipped the last step of cutting each baked scone in half, but did glaze them. Definitely a keeper recipe in my house!

These are great! I really like the addition of glaze. I dip each individually. Yes, time consuming, but that is the way I am. I use a wooden cutting board to pat the scones out on. I secure a piece of no stick foil on first. Uses little extra flour, no sticky mess. If you like scones, you will love this moist, tender recipe.

I baked a batch of these scones this afternoon, and they were terrific. It's such a simple and versatile recipe. Since I wasn't in the mood for chocolate chips and its winter time, I decided to make cinnamon and raisin scones. I simply added 1 tablespoon of cinnamon and 1 1/4 cup of raisins to my dry ingredients. I also substituted heavy whipping cream for the milk. Before I popped these into the oven, I also brushed a thin layer of the cream on top of each scone. When I made the glaze I used only 3 cups of power sugar and added a half cup of light brown sugar. The perfect winter time treat.