COPYCAT Starbucks Petite Vanilla Bean Scone Recipe

Starbucks is known for having great coffee however some of their desserts are a bit low key like their petite Vanilla Bean Scone. After having this treat, I knew I had to recreate it in my own kitchen and surprise surprise, it’s even better homemade than from the restaurant. I love all the vanilla bean paste that runs through this dessert, the softness of the scone and its delicateness when eating it. This is perfect to add in the morning if you are drinking some coffee or tea also this recipe makes a lot of scones. So if you want to recreate your own petite Vanilla Bean Scone, follow along step by step and you can watch the video tutorial if you are interested. Let’s go!

Supplies

Some of the Tools I've Used

Step 1: Ingredients

SCONE

2 ½ cups all-purpose flour (232 g)
1/3 cup granulated sugar (63 g)
1 tablespoon baking powder (11 g)
½ teaspoon salt (3 g)
¾ cup cold unsalted butter, cubed (172 g)
½ cup cold heavy whipping cream (110 g)
1 egg
1 tablespoon vanilla bean paste (14 g)

GLAZE

1 cup powdered sugar (130 g)
1 tablespoon vanilla bean paste (14 g)
3-4 tablespoons heavy whipping cream (41-55 g)

Step 2: Pulse Dry Ingredients

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Place the flour, sugar, baking powder, and salt in a food processor, and pulse to combine (you can use a pastry blender or a fork).

Step 3: Add Cold Cubed Butter

Add the butter to the food processor and pulse until the mixture looks like coarse meal.

Step 4: Wet Ingredients

In a small bowl add in heavy whipping cream, egg, and vanilla and whisk.

Step 5: Add Wet to Dry

With the food processor on, stream in heavy whipping cream mixture. When the dough has gathered itself into a ball, turn off the food processor.

Step 6: Score Dough

Divide the dough into three equal portions (I used a scale to make sure everything was equal). Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 8 triangles with a knife.

Step 7: Place on Baking Sheet

Place each wedge on a parchment-lined baking sheet. Fix any scone that might have gotten scuffed.

Step 8: Bake

Bake the scones for 10-12 minutes, or until just lightly browned at the edges. Transfer the scones to a cooling rack and allow them to cool completely.