Petite Vanilla Bean Scones – my favorite copycat recipe from Starbucks. A perfect bite-sized, sweet treat for any time of the day. Morning, noon or late at night grab one of these and devour.

Besides the drinks, there are other things that I love at Starbucks. Especially when it comes to their food, here are a few of my favorites: Copycat Starbucks Flourless Chewy Chocolate CookieCopycat Starbucks Double Chocolate BrowniesCopycat Starbucks Chocolate Chip Cookies, Copycat Starbucks Michigan Cherry Oat Bars, Starbucks Cranberry Bliss Bread, Starbucks Pumpkin Bread and Copycat Starbucks Lemon Loaf.

Okay, well as you can see I really love many things at Starbucks and that doesn’t include some of the other savory sandwiches that I love there, but that I will save for another day.

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If you have been following A Dash of Sanity for a while then you know I love Starbucks. Anytime. Anywhere. Hot or cold. In a box or in a tree, I will take a Starbucks anyway, you see. {Okay, I may or may not have been reading Dr. Seuss to my kids last night, sorry.}

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I first published this post a little over 3 years ago. The entire reason I posted this recipe was because of my niece, Kennedy. She was 2 then and she loved ordering a “white coffee” aka a steamed milk {lol} and a petite vanilla bean scone. I knew the way to win over this little girls heart was making her a big ole batch of vanilla bean scones. {Kennedy at age 2 years}

kennedy

Fast forward 3 years, Kennedy is now 5 {pictured below} and this” little” girl still loves Starbucks and her white coffee. But she has moved on to new obsessions which include cake pops and arm warmers {she is rockin’ the 80’s for sure}. But I refuse to make cake pops after a failed disaster back in 2015 that ended with me throwing a baking pan full of cake pops across the room and permanently scarring my children. They still talk about that incident to this day.

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So I think that I will stick with making these Copycat Vanilla Bean Scones because my family, including my husband, loves them. They are so easy, you can literally bake them up in a matter of 20 minutes in the morning.

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The hardest part of these scones is forking out the money for the vanilla beans, but you know it’s totally worth it. And if you don’t want to buy them just use vanilla extract, I’ve done this before and they still taste amazing.

Enjoy friends, one of my absolute morning favorites these Petite Vanilla Bean Scones.  XOXO San

How do you make Petite Vanilla Bean Scones?

  • Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
  • In a medium mixing bowl whisk the sugar, flour, vanilla beans, baking powder, and salt together. Using a pastry blender or knife and fork, cut the cold butter into the mixture until it resembles coarse crumbs.
  • Add heavy cream, vanilla bean extract, and egg white. Mix with a spoon to combine.
  • Using your hands, knead into a soft dough, doesn’t take long to do this 1-2 minutes.
  • Roll the dough to make a rectangle, make sure the dough is about 3/4 inch thick. Now using a sharp knife, cut the dough into 8 small triangles.

  • Place the triangles on the parchment paper and bake for about 10 minutes, or until lightly golden.
  • Make the glaze by whisking the cream, powdered sugar, vanilla beans, and vanilla together. Once scones have cooled, spread the glaze on top of the scones.

Don’t forget to pin this to your favorite Pinterest board to save for later!

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Petite Vanilla Bean Scones

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 scones

Ingredients
 

Petite Vanilla Bean Scones

  • 1 cup all-purpose flour
  • 1 1/2 tablespoons white granulated sugar
  • 1/2 tablespoon baking powder
  • dash of salt
  • 3 tablespoons cold butter
  • 1/4 cup heavy cream
  • 1/2 vanilla bean sliced in half and beans removed
  • 1/2 tablespoon vanilla extract
  • 1 egg white

Glaze

  • 1-1/2 tablespoons heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean sliced in half and beans removed

Instructions
 

  • Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
  • In a medium mixing bowl whisk the sugar, flour, vanilla beans, baking powder, and salt together. Using a pastry blender or knife and fork, cut the cold butter into the mixture until it resembles coarse crumbs.
  • Add heavy cream, vanilla bean extract, and egg white. Mix with a spoon to combine.
  • Using your hands, knead into a soft dough, doesn’t take long to do this 1-2 minutes.
  • Roll the dough to make a rectangle, make sure the dough is about 3/4 inch thick. Now using a sharp knife, cut the dough into 8 small triangles.
  • Place the triangles on the parchment paper and bake for about 10 minutes, or until lightly golden.
  • Make the glaze by whisking the cream, powdered sugar, vanilla beans, and vanilla together. Once scones have cooled, spread the glaze on top of the scones.

Notes

Recipe adapted from sheknows.com
Tried this recipe?Let us know what you think!

 

 

Here is a fun look back at the first time I did the post – the picture I actually like how I styled it – the lighting was just all wrong, I think it was actually outside on our picnic table {LOL}!vanilla bean scone main

vanilla bean scone

 

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30 Comments

  1. I love these, but they’re too pricy for everyday. Thanks for sharing this recipe – now I can make them at home!! I pinned it for later.
    ang

  2. so where does the 1-1/2 tablespoons white granulated sugar fit in? i made the dough, and have 1-1/2 tablespoons white granulated sugar sitting on my counter top…

    1. Mark – it is in the dough ingredients, mix it in with the flour. I think it is the first ingredient listed in the directions right before flour. Enjoy! San

  3. Yummy! Does the come together easy or is dry crumbs? I ask because some other recipes say the dough is dry. Also, do I need to flour my work surface before rolling out the dough? One more Q- can I use vanilla bean paste in place of actual beans? Thank you so much!

    1. Lisa, vanilla paste should be just fine.The dough is coarse crumbs until you add in the wet ingredients. I wouldn’t say this is a dry dough, but firm like biscuit dough.

  4. Oh no sorry to hear that. I have made this recipe several times. Can you walk me through the steps – was the butter cold?

  5. Try refrigerating the scones on the baking sheet for 30-60 mins before popping in oven. I always do that for any baked goods with butter-they should spread less.

  6. I think you meant to have a comma between vanilla bean and extract. Two different ingredients, both vanilla.

    “Add heavy cream, vanilla bean extract and egg white. ” Should be “vanilla bean, vanilla extract, and egg white.” Right? I’m not trying to be picky; I just want to get the correct recipe so that I can make it.

    Thanks –

    1. Hmm. Not sure what happened there have made this numerous times and well they don’t taste like that. Is your baking soda old? I’ve never heard this happening and thinking either old baking soda could be the culprit or the measurements were off.

    2. These were delish! Are you sure you used baking powder? The recipe doesn’t call for baking soda. There is actually a big difference.

      1. Thanks for catching that, the recipe does call for baking powder, not soda. I’ve definitely made that mistake before, baking soda definitely adds a bitter flavor!

  7. My first batch turned out extremely bitter. All I could taste was baking soda because the recipe doesn’t have any acidic ingredients to balance it out. I made another batch with baking powder (2x the amount because it’s not as strong). The second batch was AMAZING. They were like clouds of triangles and the perfect hint of salt.

  8. I wanted to read the comments because I frequently will get a strong salty taste when I make these! I don’t understand the comments about baking soda, the ingredient is baking powder, not soda.

    Anyhoo, my family loves them and it’s not like I’m *not* eating them myself! 😉

  9. 5 stars
    We just moved across the country and into a rental until our home is completed. It is a stormy day and I had the urge to bake. I didn’t have heavy cream (still stocking up) so I substituted milk + melted butter. I barely kneaded (using a rubber spatula) and didn’t “roll” the dough at all (just patted it into a circle, cut and separate the wedges). They came out great. Very tasty and tender.
    Tip: Grate FROZEN butter (large holes) instead of using a pastry cutter or fork. It is so much faster.

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