Comments on: Step aside, Starbucks: vanilla-glazed mini scones

By: Scones and baby showers… « Fishes and Loaves

Scones and baby showers… « Fishes and Loaves — Mon, 16 Nov 2009 20:01:06 +0000

[…] You might also like this Bacon Cheddar & Scallion Scone recipe by King Arthur Flour I used earlier in the year for a women’s brunch. And,… just in case you are adventurous check out this King Arthur recipe for Starbucks mini-scones. […]

By: Kathryn Henry

Kathryn Henry — Fri, 11 Sep 2009 13:46:45 +0000

This recipe is terrific. I tried the original and loved it and as I am always experimenting I then tried cranberry/orange and then raspberry/white chocolate and then peach with cinnamon bits. I love the way this recipe is so adaptable. I have also tried with the glaze and without the glaze and the glaze just takes the scones over the top and it truly does help retain the moisture of the scone. Another hit for the test kitchen.

I’m going to have to “borrow” some of your experiments, Kathryn… PJH

By: Nancie

Nancie — Thu, 27 Aug 2009 17:57:39 +0000

Having never made scones before, I have to say they are very easy to make. I made a few minor changes, I substituted 3/4 C. flour for 3/4 C Semolina flour (my latest obsession!) and it really added quite a nice texture to them. The outside still has a slight crunch even under the glaze. I also added 1 cup chopped walnuts. When I made the glaze I added about 1 Tbsp of honey, I find that it helps keep glazes soft and not crackly and flaky.
I made this recipe for a potluck birthday celebration at work today. They are the rave of the office this morning. These would be just fabulous for a Holiday brunch. No doubt, I will make these again!

By: Deangela

Deangela — Tue, 18 Aug 2009 13:34:48 +0000

I knocked off (ie found a recipe online) for a vanilla scone to make into mini scones and I used the smallest biscuit cutter from the square biscuit cutter set. There are several sizes and you can pick the size that suits you. just dip the cutter in flour before each cut. They look like little tea cakes if you want something a little “fancier” looking.

By: Patty Velasco

Patty Velasco — Sat, 08 Aug 2009 19:46:01 +0000

Great photos and explanations! I can´t wait to make them! Your recipes are always No. 1! Thanks for so very great photos and clear explanations!

By: Wendy

Wendy — Tue, 04 Aug 2009 21:27:50 +0000

Made these as a housewarming gift for a new neighbor — so delicious and easy to make. I put some in the freezer after baking to see how they would fare (wrapped each one individually in plastic wrap, then put them all in a re-sealable freezer bag); I’m happy to report that they were just as tasty after freezing and thawing as before!

By: bowreality

bowreality — Tue, 04 Aug 2009 19:54:51 +0000

Outstanding scones! I made them last Wednesday and they were gone in no time. I used buttermilk instead of milk which works fine. I cut them but froze them for 30 minutes on the cutting board to moved them to the cookie sheet after. Very easy to handle and you can cut them small right before baking. The glaze is a absolute must. I also tried your suggestion for the french toast glaze but LOVED the vanilla one. To me real vanilla is the key.
Thanks so much for a great recipe!!

By: Deborah Morris

Deborah Morris — Sun, 02 Aug 2009 21:31:56 +0000

I would like to make these with extra light olive oil instead of the butter. I now always make your “Fastest, Easiest, Tastiest, No-Roll Pie Crust Ever.” I cut it out of one of your fall catalogues from several years back. Everyone who has tasted it just loves this crust! I make the second single crust into the streusel topping for the pies. I have tried a recipe substituting the butter with the olive oil in a scone recipe, but I can’t remember which recipe I used!!! Do I have to change the proportions of the liquids in the recipe when I use the extra-light olive oil? It seems like I should have to, although I do not think I did when I tried this the first time. If so, how would I do that in this recipe or any of your scone recipes?
Would I use the same amount of olive oil as butter called for, and then lessen the other liquids? If so, by how much? Thank you for your help. I enjoy your recipes on-line and in The Baking Sheet”. ‘

Hi, Deborah - I’d try using 1/3 cup olive oil, and mixing it into the dry ingredients thoroughly. Then I’d add the egg and vanilla, and as much milk as you need to bring the dough together. I’ve never made scones with olive oil. I’d assume they’d be much more sandy/crumbly, rather than kind of chunky/flaky, since the fat is totally dispersed throughout the dough, rather than left in shards. Interesting - let us know how they turn out, OK? PJH

By: Susan Tarman

Susan Tarman — Sun, 02 Aug 2009 05:56:09 +0000

OK PJ, so, as I was reading your blog, I love when you were checking out the in-store bakery that you were also taking notes. What really struck me as funny was your thought after scoping the “bland” vanilla scone, You quickly thought “I can do better than that!” and do… I However, (although I do not yet have your level of culinary and baking expertise) always say, “Oh, I can do that” when I see foods that I like. So, I just finished the above recipe for my kiddos to have in the morning. A sweet surprise before church! They will love them especially with the glaze. In our “test” kitchen, I am always trying new things. Which is why some of my scones were “more brown” than others because I did not cut in similar sizes. But my family will eat those too! Thank you so much for providing encouragement and lots of recipes. I love this place!!!

Hi Susan - There’s never a failure in baking - somone (if only the birds!) will enjoy whqtever you make. We each have our own test kitchens - mine just happens to where I spend most of my time - talk about a good job.. Glad your kids enjoyed the scones - and keep on testing! PJH

By: Kari

Kari — Sun, 02 Aug 2009 00:47:48 +0000

Made these today for a birthday/hostess gift for tomorrow. Used Trader Joes dark chocolate bars chopped up, and orange jest and juice in the dough and orange vanilla glaze on the outside. They turned out so well. Not sure I would want to go through all the cutting down and dipping on a regular basis (with three males in the house, baked goods don’t have a chance to go stale!) But they look so elegant.
Is there any reason they can’t be cut to their ultimate petite size before baking? i was afraid they’d burn so didn’t try.

Kari, I tried cutting them to their tiny size before baking, but all that working/cutting had made the dough too soft, and they just got smear-y and misshapen. Maybe, if you only work with half the dough at a time and chill it? Give it a try… And yes, you’ll have to cut back on the bake time. PJH