Starbucks Petite Vanilla Bean Scones - Copycat Recipe

5 from 3 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Mid-day Treat, Snack

Cuisine: American, British

Servings: petite

Calories: 215kcal

Author: Ruth Grindeland

Cost: $10

Equipment

Ingredients

Vanilla Scones

2 cups (250g) all-purpose flour
2 and ½ teaspoons (10g) baking powder
⅓ 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

1 cup powdered sugar
1 and ½ tablespoons milk
1 pod real vanilla beans

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

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. You can also freeze the dough in an airtight container for up to three months.

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

Freezer Instructions: Allow the scones 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.

Nutrition