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.

Decorated scones on a tray.

If you follow my blog, you know I have a serious Starbucks addiction. There are days that I make multiple trips, and my trips include a drink and a pastry. I seriously cannot resist Starbucks scone. The downside is how quickly the cost adds up. I have been recreating some of my favorite recipes at home and saving tons of money.

What are Petite Vanilla Bean Scones?

Petite vanilla scones are about 1/3 the size of a traditional scone. The smaller size is perfect for a snack with your 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!

Baked and glazed scones on cookie sheet

What Makes Vanilla Bean Scones So Delicious?

  • 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!

Ingredients

Ingredients used in making this recipe

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 – It is vital to use heavy cream 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

  • 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.

Baked scones up close.

Butter Tips

In pastry making, butter is cut into small cubes and mixed with dry ingredients. The fat in the butter melts to create air pockets. When this happens, flaky layers are formed.

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

What is a Petite Vanilla Scone?

Starbucks developed and sold the petite vanilla scone as part of its rotating menu. It is 1/3 of the size of a traditional scone and, therefore, petite. Vanilla is added to the scone, and vanilla beans are added to the glaze.

What Are Vanilla Bean Seeds?

The vanilla bean is a long, thin pod native to Mexico. The seeds in the pods hold the flavor. Vanilla extract is the extraction of the seeds turned into a liquid. Most bakers prefer liquid vanilla due to its ease and cost.

What is the Secret to Good Scones?

There are two secrets. 1. Always use good quality ingredients. 2. Keep all dairy cold before mixing it into the other ingredients. Warm dairy, especially butter, will cause the scones to flatten out.

Spooning glaze over baked scones.

Make-Ahead, Keep, and Store

Make-Ahead Instructions: Make, shape, and cut the dough. Cover and leave in the refrigerator for one night. Or freeze the dough in an airtight container for up to 3 months.

Keep and Store Instructions: All the scones to completely cool, glaze, and allow 1 – 2 hours for the glaze to harden. Store in the refrigerator for up to three days. (Warm scones will create moisture in the fridge, changing the texture to mush.)

Freezer Instructions: Allow scones time to come to room temperature. Freeze on a baking sheet for 1 – 2 hours. Transfer to an airtight container and store for up to three months.

Six scones

Starbucks Petite Vanilla Bean Scones – Copycat Recipe

Bake Starbucks petite vanilla scones with this copycat easy recipe. In 35 minutes you will have moist and tender scones fresh out of the oven!
5 from 3 votes
Print Rate
Course: Breakfast, Mid-day Treat, Snack
Cuisine: American, British
Servings: 18 petite
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • 1 Medium bowl
  • 1 small bowl
  • 1 pastry blender (optional)
  • 1 Baking sheet
  • Parchment paper

Ingredients

Vanilla Scones

  • 2 cups (250g) all-purpose flour
  • 2 and ½ teaspoons (10g) baking powder
  • cup (72g sugar
  • ½ teaspoon (3g) salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • ½ cup (120ml) heavy cream, cold
  • 2 teaspoons (9g) vanilla extract

Vanilla Bean Glaze

Instructions

Vanilla Bean Scones

  • Prep: Preheat the oven to 400F/200C. Line a baking sheet with parchment paper or a silicone mat.
  • Mix Dry Ingredients: Use a whisk to combine flour, baking powder, sugar, and salt.
  • Add Butter: Using your fingertips or a pastry blender, incorporate the butter into the flour. The largest size of butter should be equal to a green pea. The flour will be loose and seem unincorporated in places. This is the desired outcome. Overmixing will result in a flat scone.
  • Mix Wet Ingredients: In a small bowl whisk egg, cream, and vanilla extract.
  • Combine Wet and Dry Ingredients: Using a wooden spoon, add the wet ingredients to the dry ingredients until just barely combined.
  • Shape: Place the dough on a lightly floured work surface. Divide into three equal sections. Gently pat each section into a round shape about an inch high. Cut into 6 equal portions. Place on the baking (cookie) sheet and arrange scones in the same round shape about 2 – 3 inches apart. Bake at 400f/200c for 20 – 24 minutes or until golden brown. Place on a cooling rack.
    * Bake at 400f/200c for 20 – 24 minutes or until golden brown. Place on a cooling rack.
  • Glaze: Mix all the glaze ingredients together. Drizzle on top of the scones once they have cooled, about 10 minutes.
    1 cup powdered sugar, 1 and 1/2 tablespoons milk, 1 pod real vanilla beans
  • Picture Steps
    Picture visual of steps 1- 4
  • Picture Steps
    Picture visual of steps 5 - 8

Notes

Dairy: Keep all dairy cold, particularly the butter.  If the butter has become warm in the blending process, place it in the refrigerator for 15 – 20 minutes to firm it up.
Make-Ahead Instructions: Make, shape, and cut the dough. Cover and leave in the refrigerator for one night. Or freeze the dough in an airtight container for up to 3 months.
Keep and Store Instructions: All the scones are to be completely cool, then glaze and allow 1 – 2 hours for the glaze to harden. Store in the refrigerator for up to three days. (Warm scones will create moisture in the refrigerator, changing the texture to mush.)
Freezer Instructions: Allow scones time to come to room temperature. Freeze on a baking sheet for 1 – 2 hours. Transfer to an air-tight container and store for up to three months.

Nutrition

Nutrition Facts
Starbucks Petite Vanilla Bean Scones – Copycat Recipe
Amount per Serving
Calories
 
215
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Cholesterol
 
32
mg
11
%
Sodium
 
133
mg
6
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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