These Copycat Starbucks Vanilla Bean Scones are just like the kind you get at Starbucks- only better!
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.
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?
That’s what you get when you use real vanilla beans! And the flavor is just off the charts. So sweet and fragrant! This recipe turns out 18 petite vanilla bean scones– just like the ones you see in the glass case at Starbucks. Only these homemade vanilla bean scones are so much better!
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!
You might also like to try these recipes for scones:
- Chocolate Chip Toffee Scones
- Gingerbread Scones
- Cherry Oat Scones
- Cape Cod Blueberry Scones
- Apple Cream Scones
- Blueberry Lemon Scones
- Chocolate Chip Scones
- Strawberry Buttermilk Scones
Copycat Starbucks Vanilla Bean Scones
- 2 cups all purpose flour
- 1/3 cup granulated white sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup cold heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- seeds scraped from one vanilla bean
- 1½ tablespoons milk
PREPARE THE SCONES:
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and whisk to combine. Add the butter to the food processor, and pulse the food processor until the mixture looks like coarse meal. With the food processor running on low speed, stream in the cream and the vanilla extract.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into three equal portions. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. 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).
- Bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.
ADD THE GLAZE:
- In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth. 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 created. Then proceed with the rest of the recipe.