These Starbucks copycat scones are soft, fluffy, and flaky.
4tablespoonsunsalted buttersalted butter is will work, I just suggest you reduce the salt to 1/2 teaspoon
1 1/2teaspoonsvanilla extract
2/3cuppowdered sugaraka confectioners sugar
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
Cut the 4 tablespoons of butter into chunks and add, along with the shortening, to the flour mixture.
Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles course crumbs. (Fun factoid: When you roll out the dough, the shortening and butter flatten out, and that's what helps the dough to be flaky.)
In a separate small bowl, beat the egg.
Mix in the heavy cream and the vanilla.
Create a well in the dry mixture, then pour the cream mixture in.
Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
Turn the scone dough out onto a floured board, and gently knead it together enough to form somewhat of one cohesive chunk of dough (I knead it just once or twice)
Roll into an approximately 6 inch by 9 inch rectangle.
Cut into 16 scones. I make four cuts up, one down the middle, and then slice every rectangle into two triangles.
Place on an ungreased cookie sheet and bake for 13-15 minutes - I check for just a teensy tinge of golden brown along the bottom.
Let cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up).
Make the glaze - mix the powdered sugar, the vanilla extract, and the milk together well.
Using a spoon, drizzle a little glaze over the top of each scone.