Starbucks Petite Vanilla Bean Scones

Starbucks petite vanilla scones are always on the menu with this copycat recipe. You can bake these moist and tender scones using my best scone recipe in only 35 minutes. Serve warm with tea or coffee to bring out the soft vanilla flavor.

What are Petite Scones?

Petite vanilla scones are about 1/3 the size of a traditional scone. The smaller size is perfect for a snack with tea or coffee between meals. I love that vanilla is used twice in this recipe: once in the scone and again in the glaze, resulting in a strong vanilla flavor!

Why I Love This Recipe

• Real whole vanilla beans create a soft, warm flavor!
• The heavy cream makes these scones moist and tender.
• Homemade scones always taste better than anything from the pastry case!
• Take them to the next level by adding vegan clotted cream!
• They are fun to make on a slow Sunday morning, much like my other favorite weekend recipes: chocolate pancakes or homemade cinnamon rolls using biscuits!

Ingredients

Scone Ingredients

• All-purpose flour – APF is the perfect flour for this recipe. It is versatile and bakes perfectly. Always fill the measuring cup with a little overflowing. Gently tap the cup to fill the voids, then use a knife to level the top. This method will give you a consistent measurement.
• Salt – I recommend using a standard table or sea salt.
• Baking Powder – To achieve a lift.
• Sugar – Regular granulated sugar is perfect for this recipe.
• Egg – Look for large eggs at the store. They are the most common.
• Heavy Cream—Heavy cream is vital in this recipe. Changing this ingredient will result in scones that spread out.
• Pure Vanilla Extract – I used clear vanilla extract to keep the scone on the lighter side. However, clear or standard will have the same flour.
• Cold Butter – ALWAYS ensure the butter is cold. When I make this recipe, I cut the butter and then keep it in the refrigerator until I am ready to add it to the flour.

Glaze Ingredients

• Confectioners’ Sugar – Spoon and level before mixing.
• Milk – You can use any milk with this mixture. If you use heavy cream, plan on adding 1 – 2 more tablespoons.
• Vanilla bean -I recommend using real vanilla beans. You can also use vanilla bean paste.

Butter Tips For Perfect Scones

In pastry, butter is cut into small cubes and mixed with dry ingredients. The fat in the butter melts to create air pockets, which form flaky layers.

As a baker, you always want to use cold butter. I recommend starting with frozen butter and a sharp knife. Cut the butter into small cubes. I find that cubes bake better than grated butter.

Use a pastry blender (sometimes called a pastry cutter), two forks, or your fingertips when working with butter. Using your whole hand will create heat, resulting in the butter cooling faster.

Alternatives and Substitutions

• Food Processor – Some prefer to blend the butter into the flour mixture using a food processor. If you choose this method, place the flour mixture and butter in the food processor and give 2 – 3 quick pulses. Chunks of butter and loose flour should remain.
• Vanilla Bean Paste – Substitute vanilla bean paste at a 1:1 ratio for vanilla beans.
• Plant-Based/Vegan Butter – This is my preferred type of butter. Swap at a 1:1 ratio.

Frequently Asked Questions