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

Vanilla Bean Scones in a display basket with a white background

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.

vanilla bean scones spilling out of a display basket with coffee in the background- on top of a blue napkin

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?

vanilla bean scones spilling out of a display basket with coffee and spoon in the background- on top of a blue napkin

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!

pinterest collage image for copycat starbucks vanilla bean scones

You might also like to try these recipes for scones:

Vanilla Bean Scones in a display basket with a white background
4.59 from 96 votes

Copycat Starbucks Vanilla Bean Scones

This homemade version of vanilla bean scones is so much better than the coffee shop!
Prep: 30 minutes
Cook: 16 minutes
Servings: 18 petite scones
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Ingredients

SCONES:

GLAZE:

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.59 from 96 votes (44 ratings without comment)

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144 Comments

  1. Sona Strenger says:

    5 stars
    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 ?

    1. Lori Lange says:

      I haven’t tried that, but I think that would work!

  2. Masha M says:

    These scones were delicious! Better than the ones in Starbucks!! Now I can’t stop making them once the batch is eaten…

  3. Shelby Keller says:

    5 stars
    Do you ice warm scones or cooled scones?

    1. Lori Lange says:

      Let them cool a bit before icing.

  4. Stacey B. says:

    5 stars
    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!!

    1. Lori Lange says:

      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!

    2. Victoria Wenning says:

      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.

  5. Peggy says:

    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

  6. Usha says:

    Made this twice and love it… it’s easy and so yummy. Thank you for sharing it.

    1. Cathy says:

      Can these scones be frozen? I’d like to make them in advance for Christmas.

  7. Monica says:

    Do you have to grease the pan? I don’t have one of those silicone things to go on the baking pan.

    1. Lori Lange says:

      I think it’s best to line with parchment paper.

  8. PDS says:

    5 stars
    Delicious! Family loved them.

  9. Beth Davis says:

    5 stars
    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).

  10. Caroline says:

    5 stars
    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