Copycat Starbucks Vanilla Bean Scones

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

Copycat Starbucks Vanilla Bean Scones

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 Starbucks Vanilla Bean Scones

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 Starbucks petite vanilla bean scones

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:

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5 from 4 votes

Copycat Starbucks Vanilla Bean Scones

This homemade version of vanilla bean scones is so much better than the coffee shop!
Prep Time 30 minutes
Cook Time 16 minutes
Servings 18 petite scones
Calories 161kcal
Course Breakfast
Cuisine American
Keyword starbucks copycat scones, vanilla bean scones

Ingredients

SCONES:

  • 2 cups all purpose flour
  • 1/3 cup granulated white sugar
  • 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

GLAZE:

  • 1 cup powdered sugar
  • seeds scraped from one vanilla bean
  • tablespoons milk

Instructions

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.

Notes

  • 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.

Nutrition

Serving: 1scone | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 255IU | Calcium: 24mg | Iron: 1mg
More Vanilla Recipes...

Meet The Author: Allie

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Comments

  • Saja wrote:

    I loved these scones! I cut back the sugar and will cut a bit more (because I prefer to put sweet things on the scones). But these were so good, they were gobbled up before I could frost them! Delicious.

  • Claire Zilberstein wrote:

    This is amazing and so easy to make! I love them, they are so tasty!

  • Ajay wrote:

    What temperature do you bake them at?

    • Lori Lange wrote:

      Do you see the recipe at the bottom of the post? All details on the recipe.

  • Riley wrote:

    yum. nice texture. I subbed the cream for 100g vanilla yogurt and 4 tbs. milk. thank you for the recipe!

  • Rae jojk wrote:

    TASTE JUST LIKE STARBUCKS!! I Luv luv them!!

    • Lori Lange wrote:

      Happy to hear!

  • Ly wrote:

    I don’t have vanilla beans… can I use extract?

    • Lori Lange wrote:

      Sure!

  • Samantha wrote:

    Is there any way you could tell me how many calories there are per scone?

    • Lori Lange wrote:

      Hi! Calories per scone are included in the nutritional info on the recipe 🙂

  • Kathryn wrote:

    Awesome super easy and fabulous. These scones are better than Starbucks!!!!

  • Vanessa wrote:

    Does the glaze firm, to where I could stack them, or does the glaze stay sticky?

    • Lori Lange wrote:

      Yes, it should become firm after you let it sit.

  • Amanda Reyff wrote:

    Should you let these cool before adding the glaze?

    • Lori Lange wrote:

      Yes.

  • Regina wrote:

    Can you use salted butter in this recipe?

    • Lori Lange wrote:

      Sure!

  • Tracy collies wrote:

    these are the best. how long do you refrigerate these?

    • Lori Lange wrote:

      They do not need to be refrigerated.

  • Vanessa wrote:

    This recipe is amazing!!! 🙂
    I have made scones twice following every step and it has been successful both times.
    Thank you for sharing!!!

  • Madison wrote:

    Hi! How long do these last after making? Thank you!

    • Lori Lange wrote:

      A couple of days, probably.

  • Michelle Parry wrote:

    Made this recipe today. Very yummy. Thank you! 

  • Chris wrote:

    Hi! 
    No egg in this recipe? Just making sure 

    • Lori Lange wrote:

      No egg!

  • Andi wrote:

    Any thoughts on freezing these?

    • Lori Lange wrote:

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

  • Joseph wrote:

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