Online Petition asks Starbucks to Bring Back Scones

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Now here’s an online petition that you can really sink your teeth into. As the petition explains, “You can’t go into a Starbucks these days, and mention how much you miss the old scones, without someone overhearing and agreeing with you.” If you agree, add your name to this online petition to ask Starbucks to bring back the old scones. (We particularly miss the Starbucks maple oat scones.)

Here’s the full text of the petition – to sign it (no email address required! Just your name and location) go to the Petition asking Starbucks to bring back the old scones.

You can’t go into a Starbucks these days, and mention how much you miss the old scones, and dislike the new ones from La Boulange, without someone overhearing and agreeing with you. Do the new ones sell? Sure, because that’s the only choice you have for scones at Starbucks now, but is that any way to keep customers satisfied?


 

As a long-time Starbucks customer, a Starbucks gold card holder, and, most importantly, a Starbucks shareholder, I am concerned by the turn that Starbucks has taken here. While scones may seem a small thing, it is the very consistency of quality that keeps the customer coming back.

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Online Petition asks Starbucks to Bring Back Scones

If you too are disappointed by the new scones at Starbucks, and want Starbucks to go back to giving the customer the scones they want, please join us by signing the below letter and petition to Starbucks CEO Howard Schultz. It is only by direct customer feedback like this that a large corporation like Starbucks will realize when their customers are dissatisfied.

After signing the petition, feel free to let Starbucks know that you have done so by tweeting to them at https://twitter.com/starbucks or on their Facebook page at https://www.facebook.com/Starbucks This will help to bring the petition to their attention.

Howard Schultz, CEO, Starbucks

2401 Utah Avenue South, Seattle, WA 98134

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Dear Howard,

The below undersigned, all customers of Starbucks from across the country, would like to let you know that we do not like the new scones, and would like Starbucks to please bring back the old-style scones.

Again, you can go here to sign the petition asking Starbucks to bring back the old scones.

  
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Online Petition asks Starbucks to Bring Back Scones

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1 Reply to “Online Petition asks Starbucks to Bring Back Scones”

  1. The only reason anyone would want Starbucks scones is that they’ve never had these. I took this recipe out of the local paper 20 years ago, made a couple changes, and voila – the best scones anywhere. I used to work with a gal from Ireland, who said if my scones had currants in them, they’d be just like what she remembered from home.

    Cinnamon chip scones Chicago Tribune 12/20/1995
    Preparation time: 25 minutes Cooking time: 55 minutes
    Yield: 12 scones

    Cinnamon chips:
    1/3 cup sugar
    1-1/2 tablespoons cinnamon
    1 tablespoon each: solid vegetable shortening
    light corn syrup
    Scones:
    1-2/3 cup all-purpose flour
    2 tablespoons sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, cut into 12 pieces
    1/2 cup sour cream (the original recipe used whipping cream)
    1/4 cup milk (the original recipe used 1 tablespoon whipping cream)

    Make the cinnamon chips:
    Heat the oven to 200°F. Combine the sugar, cinnamon, shortening, and corn syrup in a small bowl. Mix with a fork until ingredients are uniformly mixed and crumbly. Spread on a foil-lined baking sheet and bake until bubbly, 35 minutes. Cool completely, then break into small pieces.

    Make the scones:
    Heat the oven to 375°F. Grease a baking sheet.

    Combine the flour, sugar, baking powder, and salt in a food processor or mixer. Add the butter pieces. Process or mix until the butter is the size of small peas. Stop the processor or mixer and add the sour cream. Process or mix just until the dough begins to clump together. Stir in half of the cinnamon chips with a rubber spatula. (Reserve the rest for another use.)

    Transfer the dough to a lightly-floured board; shape into a 1/2-inch-thick circle. Cut with a 2-inch biscuit cutter. Brush tops with milk. Transfer to prepared baking sheet and bake until golden, 18 to 20 minutes. Transfer to a wire rack and serve warm.

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