Starbucks Copycat Caramel Scones

click here for original recipe

I didn't have cream or half and half so I made a few adjustments.  I also didn't make the topping I just made a maple glaze and it was great.   My husband and son think they are great.  I didn't follow the directions below... I beat the flour and butter together to see if it made a difference.  I think it did, so next time I will follow the directions and see what happens. 

3 cups unbleached all purpose flour

1/2 cup plus 2 tablespoons unsalted or salted butter (or margarine) (my addition the 2 T butter)

3/4 cup half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt (if unsalted butter is used)

1 tablespoon baking powder

1 cup milk (for best results use whole milk)

1 1/2 whole milk  (my addition)

1 egg

2 teaspoons vanilla

1 cup butterscotch baking chips

Topping

1/3 cup butterscotch chopped baking chips

1 egg white, slightly beaten

Confectioner's (powdered) sugar (optional)

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Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers

to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg,

blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake

until browned - 16-18 minutes.

Dust with confectioner's sugar when cool if desired .

Gingerbread Loaf

Starbucks copy cat Gingerbread Loaf

 recipe adapted from "A cup of Mascarpone."

I am so glad I stumbled across this blog today  "A cup of Mascarpone,"  All of her food looks so delicious and the presentation is great.  I wanted a slice of her Gingerbread Loaf as soon as I saw it, so I check my cupboards for the ingredients and had everything but the orange extract.

  I just used orange juice and zest and it was fine. 

 This really does taste like Starbucks Gingerbread loaf.    

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.