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
Ingredients
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
GLAZE:
- 1 cup powdered sugar
- seeds scraped from one vanilla bean
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the ones from Starbucks but these are even better! Making more for Christmas. Can I add raisins or chocolate chips for variety ? Have you tried ?
I haven’t tried that, but I think that would work!
These scones were delicious! Better than the ones in Starbucks!! Now I can’t stop making them once the batch is eaten…
Do you ice warm scones or cooled scones?
Let them cool a bit before icing.
First off, thank you for sharing the recipe! I’ve made it many times, and it’s always a hit! I’ve even made a GF version, which was *chef’s kiss*.
I do have a quick question…I am planning on making these for my church’s bake sale to benefit Maui Fire victims, and I was to make sure they are perfect. When I bake these, sometimes the bottoms bet burnt- I follow the directions identically with the only acceptation being that I use a cheese grater to shave the butter and incorporate. I live in a higher elevation (Reno/Tahoe area) and am wondering if that is the reason why? Or the parchment paper going a tad over its heat threshold. I’m stumped and would love some insight, if you had any to offer. If it helps, I also use a gas oven. Thank you so much!!
That definitely could be the problem. I used to live in the Reno/Tahoe area, and baking was difficult. Here is the guide I use when I’m baking at high altitude: https://mountainmamacooks.com/high-altitude/ Tape it inside your cupboard to refer to!
Buy a silicone liner for your baking sheet. It helps to cook evenly and no burnt or overcooked bottoms. I put the parchment paper over it and they come out perfect everytime.
I love this recipe and have made it twice…will be making them again how long can they be kept in the fridge … thank you
Made this twice and love it… it’s easy and so yummy. Thank you for sharing it.
Can these scones be frozen? I’d like to make them in advance for Christmas.
Do you have to grease the pan? I don’t have one of those silicone things to go on the baking pan.
I think it’s best to line with parchment paper.
Delicious! Family loved them.
Just made these! They’re delicious. My advice would be to make sure that you cook them long enough. My first batch was not crumbly or firm enough. Second batch was much better. We didn’t have vanilla beans, but we did have the vanilla bean paste (expensive, but I splurged because it does make a difference).
FABULOUS and better than Starbucks Super easy recipe. Did not have vanilla beans so just used pure vanilla extract. Absolutely delicious. Hoping they’ll make it til breakfast tomorrow. Hiding them now. lol