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Starbuck's Copycat Petite Vanilla Bean Scones


  • Scones:
  • 2 1/2 cup Flour
  • 1/2 cup Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Cold Butter cubed
  • 1/2 cup Heavy Cream
  • 1 Egg
  • 1/2 Vanilla Bean scraped
  • 2 tsp Vanilla Extract
  • Glaze:
  • 3 cups powdered sugar
  • 6-7 tbsp Heavy Cream
  • 1/2 Vanilla Bean scraped
  • 1 tsp Vanilla Extract


  • Preheat oven to 400.
  • Line a baking sheet with parchment paper or silicone mat.
  • Combine flour, sugar, baking powder and salt.
  • Whisk or pulse in a food processor to mix.
  • Add butter and cut in with a pastry cutter or pulse in food processor until mixture resembles cornmeal texture.
  • In another bowl, whisk together cream, egg, vanilla scraping and extract.
  • Add liquid to flour mixture and pulse until just combined or stir by hand until dough forms a ball.
  • Put the dough onto a floured surface then knead briefly until dough comes together.
  • Roll out dough to about 1/2″ thickness.
  • Cut dough into 8 rectangles or squares. Then cut each or this on one diagonal and then on the other, creating 32 petite scones.
  • Place on prepared baking sheet and back 10-12 minutes, or until edges begin to get golden brown.
  • Transfer scones to a cooling rack to cool completely.
  • Whisk together glaze ingredients, adding cream one table spoon at a time to achieve desired thickness.
  • Dip cooled scones in glaze then place back onto cooling rack to harden.