Every since treating myself to one of the petite little scones at Starbucks on a recent publicity trip, I’ve been dying to make them. Because I know without a shadow of a doubt that I could make them for 90% less than what I paid for at the ‘bucks.
Before we get to the recipe, I’d like to have a pronunciation lesson. I have a friend who has lived in England and she told me recently that scOnes (sc-long o sound-nes) are actually pronounced scOnes (sc-short o sound-nes). This was news to me…and I quite like saying it like an fine English woman from the countryside.
Have you heard that?! How do you pronounce SCONES!?
The pictorial tutorial…for all you visual home chefs out there!
Flour, sugar, salt powder. Add them to a mixing bowl.
Use the pastry blender or fork that you will use to cut the butter in to whisk them together.
Cut in the cold butter with a pastry blender or fork. Until crumbly.
In a small mixing bowl, whisk together the eggs, milk, maple syrup and vanilla.
Pour into the dry ingredients and stir with a wooden spoon until a dough forms.
Crush the slivered almonds in a plastic baggie with a rolling pin. You could run a knife through them, but that gets messy. Rinse the baggie and reuse it. (Crushing them on a kitchen towel will prevent the almonds from making little holes in the baggie.)
Add the almonds to the dough and work them in with the wooden spoon.
Place the dough onto a well floured surface and shape it into a rectangle that’s 3/4 – 1 inch high.
With a pizza cutter, cut it into 24 squares. Dip the pizza cutter into the flour nearby to help it cut through better.
Then cut the squares that you made into little triangles.
Place them onto a baking sheet with parchment paper. Place the baking sheet into the freezer for 20 minutes.
Preheat the oven to 425. 13 to 15 minutes.
Meanwhile, make the glaze. Add the powdered sugar and maple syrup in a small mixing bowl.
Slit the vanilla bean lengthwise, being careful only to slit the top side of the bean and not cutting all the way through to the cutting board.
Pull the edges away from each other for the length of the bean, exposing the vanilla seeds inside.
With the small edge of your knife, run it down the length of the vanilla bean, gathering up all the tiny seeds.
Drop those in with the powdered sugar.
Add the 3 Tbsp of water and stir until the glaze forms.
Add 1 tsp of water at a time, until reaches the desired consistency.
Once slightly browned on top, remove from the oven.
Slather glaze all over. Be generous. 🙂
Freeze after glazing.
I intended to make these for dessert, but they’d make a lovely afternoon snack. With a cup of tea or coffee!
Maple Almond Scone Bites with Vanilla Glaze
Adapted from King Arthur Flour’s Scone Nibbles
- 2 3/4 cup flour
- 1/3 cup sugar
- 1 tsp salt
- 1 Tbsp baking powder
- 1/2 cup cold butter
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp maple syrup
- 1/2 cup milk (best of you use cream or half and half)
- 1 cup almond slivers, chopped
- 2 cups powdered sugar
- 1 Tbsp maple syrup
- 2 vanilla beans
- 3 Tbsp water, plus 1 tsp at a time until reaches desired consistency
- In a mixing bowl, whisk together the flour, sugar, salt and powder. Cut in the cold butter until the mixture is crumbly.
- In a small mixing bowl, whisk the eggs, vanilla, maple syrup and milk. Pour into the dry ingredients and stir with a wooden spoon until a dough forms.
- Crush the almond slivers. Stir them gently into the dough. Place the dough ball on a well floured surface and form the dough into a rectangle about 3/4 to 1 inch high.
- Cut into squares with a pizza cutter. Then cut the squares into triangles. Place the mini scones onto a baking sheet with parchment paper. Place the baking sheet in the freezer for 20 minutes. Preheat the oven to 425.
- Make the glaze by placing the
- Bake the scones for 13 to 15 minutes, or until golden brown on top. Let cool slightly before glazing.
- Generously glaze the scone bites. Let cool completely before freezing.
- Enjoy Maple Almond Scone Bites with Vanilla Glaze for dessert, or afternoon snack with a cup of tea or coffee.