posted in Breakfast & Brunch

Copycat Starbucks Vanilla Bean Scones

These Copycat Starbucks Vanilla Bean Scones are just like the kind you get at Starbucks- only better!

Copycat Starbuck's Vanilla Bean Scones recipe - from

Hey there!  How’s your Fall going?  Are you enjoying the cooler weather?

I know I am.  It’s always so nice to return to a set schedule, and this time of year is just so pretty.  It makes me feel cozy!

And when I think of cozy, my mind goes straight to warm drinks and freshly baked pastries.

Copycat Starbuck's Vanilla Bean Scones recipe - from

Really, these vanilla bean scones can be enjoyed at any time of year.  But there’s just something so nice about sipping on a hot cup of coffee or tea and nibbling on a scone when the weather is cool and crisp!

I love making scones because they’re so quick and easy.  It really only takes a couple of minutes for the dough to come together.  I whipped this batch up in the food processor!

Divide the dough into three equal portions, pat into discs, and then score into triangles before baking.  They’re out of the oven in less than 20 minutes!

The glaze is really the crowning touch though.  It’s just powdered sugar, milk, and vanilla.  Can you see all those vanilla bean specks?

Copycat Starbuck's Vanilla Bean Scones recipe - from

That’s what you get when you use real vanilla beans!  And the flavor is just off the charts.  So sweet and fragrant!

There’s nothing better than a fresh, warm, homemade pastry on a cool fall morning.  So get cozy with a nice drink and a batch of vanilla bean scones!

Yield: 18 small scones

Prep Time: 30 minutes

Cook Time: 16 minutes

Vanilla Bean Scones


  • 2 cups all-purpose flour
  • 1/3 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold
  • 1/2 cup heavy whipping cream, cold
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • seeds scraped from 1 vanilla bean
  • 1 1/2 tablespoons milk


  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment.
  2. Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and whisk to combine.
  3. Cut the butter into pieces, and add to the food processor.
  4. Pulse the food processor until the mixture looks like coarse meal.
  5. With the food processor running on low speed, stream in the cream and the vanilla extract.
  6. When the dough has gathered itself into a ball, turn off the food processor and divide the dough into three equal portions.
  7. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
  8. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
  9. Bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.
  10. In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth.
  11. Spread a small amount of glaze on top of each scone.
  • If you do not have a food processor, use a pastry cutter to combine the dry ingredients with the butter... until a coarse meal is create.  Then proceed with the rest of the recipe.

Here are a few more breakfast sweets you may enjoy:

Allie Roomberg

I'm Allie, a former pastry chef. I love to spend time in my kitchen, almost as much as I enjoy feeding people delicious treats! I want to show you how fun and simple baking from scratch can be. With my easy to follow recipe ideas, you'll transform the most basic ingredients into show-stopping desserts! You can see more of my recipes on my blog: Baking a Moment.

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5 Responses to “Copycat Starbucks Vanilla Bean Scones”

  1. postedSep 29, 2017 7:00 AM

    Those look scrumptious and would be perfect with Coffee, hot chocolate, hot t….well, anything actually.

  2. postedSep 29, 2017 10:13 PM

    These look so good. Does the vanilla extract go into the dough or the glaze?

    • postedOct 3, 2017 7:57 AM

      The dough- thank you for catching that!

  3. postedOct 3, 2017 6:16 AM

    Any thoughts on freezing these?

    • postedOct 3, 2017 7:51 AM

      I think they’d probably be fine- though might toughen up a bit.

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