Copycat Starbucks Vanilla Bean Scones Recipe
This copycat Starbucks Vanilla Bean scones recipe will be your go to recipe when making scones.
My daughter and her husband are obsessed with Starbucks and typically go at least once, if not twice a day. They love the vanilla bean scones.
Hannah texted me and said “Iowa Girl Eats has a good looking recipe.”
I’ve “known” Kristin for years – and this recipe was before she got Celiac disease. I am sure you could make these with the Bob’s Red Mill 1 to 1 flour, but not sure if that would affect the crumb of these scones?
Of course, you know I had to tweak the recipe a bit – based on what I had on hand and to make them a bit more weight watcher friendly. The star of the glaze though is just a scant teaspoon of this vanilla bean paste. I first discovered it while working at The Chopping Block and its amazing – so many flecks of vanilla bean!
It does have a hefty price tag though – so a little goes a long way. I bought this with my employee discount (since I still blog for them) and a gift card so it was free. Although I think at Whole Foods you can find whole vanilla beans.
See all the gorgeous flecks of vanilla bean? #swoon
While this picture below is of my apple scones, I wanted to show you again how I cut the scones – I divide the batter into two small disks – they may look small but they plump up in the oven. To get a clean cut, I refrigerate the disks in the fridge for about 15 minutes.
Copycat Starbucks Vanilla Bean Scones
These copycat Starbucks Vanilla Bean Scones are bigger, tastier, and melt in your mouth. The perfect vanilla bean glaze that hardens the top paired with the moist and flavorful scone is sure to have you skipping Starbucks the next time you crave a delicious scone!
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter (cut into slices)
- 1/2 cup unsweetened almond milk
- 1 egg
- 1 teaspoon vanilla
- For the glaze:
- 3/4 cup powdered sugar
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla bean paste
Instructions
- Heat oven to 425.
- In a food processor, pulse the flour, sugar, baking powder, and salt. Drop in the sliced butter, and pulse, just until the butter is incorporated - it will look like tiny butter peas.
- Mix the unsweetened almond milk and egg together. Add that to the flour mixture and PULSE just until combined. Yes, I am shouting that you need to slowly pulse this dough because it is really soft and you don't want to let it run because it will whip the butter, and you'll end up having to add more flour to roll it out.
- Divide the dough on your counter into two circles - about 6 inches across. Refrigerate on separate plates for 15 minutes. Cut each circle into 8 pieces - I bake these in two batches because they do puff up - so keep the second disc refrigerated while the first batch cooks.
- While the scones bake, mix the powdered sugar, almond milk and vanilla bean paste together. Once the scones are cooled, dip the tops of the scone into the glaze, letting it drip back into the bowl - and put on a wire rack. The glaze will harden in about 15 minutes.
- Bake 9 minutes for a soft scone - or 11 minutes of you want a bit more crunch. Either way they are both delicious.
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Here is how I built my breakfast around my apple scone – the scone was 6 points, hard boiled egg, 1/2 ounce of cheese and fruit – 8 smart points or 379 calories.
I have a coffee nook around the corner from my office that no one uses, so I’ve just declared it my mini kitchen. In the drawers I have a cutting board, chef’s knife, measuring cups, plates, and lots of spices and hot sauces.
Lunch was my leftover Korean BBQ bowl – 8 points or 375 calories.
I knew I had Italian beef sandwiches on my menu last night – I pulled out $2 worth of eye of round steaks and threw them in the crockpot Sunday with a cup of beef broth and Italian seasonings. I was wondering about a side dish when I remembered that I had delicata squash, and though about making delicata fries, when I started googling “delicata squash fries” and stumbled on this website – um, yes please! Long time readers will know I hate onions except for onion rings, but I am picky about those – they have to be really skinny and extra batter and dipping sauce.
Her recipe, while sounded amazing with rice flour, beer and VODKA in the batter, well, um, it’s dry September still at My Bizzy Kitchen so I have no alcohol in my house. But then I thought about it, all I needed was flour, seasoning and seltzer! By using 1/4 cup of self-rising flour, 2-3 ounces seltzer and a tablespoon of seasoning of choice – I used Code 3 Spices Grunt Rub – it has garlic, salt and seasonings and was delicious.
I sliced the squash into slices, then used my tablespoon measure to scoop out the seeds.
The batter was 3 points, and I add a point for the oil, even though I know a whole teaspoon of oil is not absorbed into the food. I ate four of these, and gave the last ones to the dogs. Um, turns out they love delicata squash as much as I do! Although, they do try to eat their own vomit, so that’s probably not saying much. 😀
Little beggars – lucky they are cute!
I made 16 scones on Sunday – I ate one, brought one to my boss yesterday, and there was only one left yesterday. Hannah is just happy that I didn’t try to use coconut flour instead of regular flour 😀 They asked if I could make more, and shockingly, they were going to do a Starbucks run again after dinner and picked me up flour because I was all out. I am kind of like the best roommate ever. Who wants to live with me when they move out?! 😀
My points for the day!
I had 1356 calories yesterday – my macros are below. I use My Fitness Pal to see the macros – it costs $4.99 a month for the “premium” but you can try it for the first month for free if you want to check it out.
You’ll see I also had gummies yesterday, which are high in points, but when you look at the calories aren’t all that bad for a taste – it’s nice not to feel guilty about eating something I love and making it work into my day as a whole.
Happy Tuesday friends – do me a favor and make these scones instead of buying them at Starbucks – so worth it!! Make it a great day!
Can you freeze leftover scones? How long will they last without freezing? How do you store them?
Hi! Sorry I just saw this comment. I typically store them in an airtight container on the counter. They will keep for 3 days, and if you need to freeze, place them on a cookie sheet, freeze for 30 minutes, then store in a ziplock bag. That way you can just pull one out as you need it.
I made your vanilla scones last night. I have to tell you I loved how tender the crumb is on these scones!
I also made another persons scone recipe, that was a bit more WW friendly at only 2 points for one scone or 5 points for two scones. They were not good, and they will be going in the garbage unfortunately. I hate to waste food, but I would much rather spend a few more points on a really good scone than to eat a bad one that is low points.
I almost couldn’t taste the glaze because it thinned out. I think I may have dipped them in the glaze while they were too warm. Plus I did not use the vanilla bean paste because, well , the price. I will definitely make these again, maybe I will be able to get some vanilla bean paste when I do. I don’t understand why they can’t sell expensive baking things like this in a smaller bottle so the price isn’t so painful.
Thanks for the recipe. If your other scone recipes are this good I need to start working my way thru your recipes.
Thank you Kathy! I hear you on the vanilla bean paste cost. I used to work at a recreational cooking school and one of the perks was getting discounts on products like that. I could never get my late husband to eat any scone I made because he ate a bad one in 1988 and vowed never to eat another one – ha!
Hello, how would you go about substituting the vanilla beans for vanilla bean paste? Ive got a lot of paste left and haven t found a good recipe to use it with!
That would work great too!!
These petite vanilla bean scones are even better than the Starbucks original! So simple to make, and so good with your morning coffee!
Thank you!
Did I miss the part where you make the glaze?
Good morning Bridget! Oops! Forgot to add that part to the recipe – just updated it. Thanks for being my proofreader! My late husband used to do that for me 😀
Let me know what you think of these!
I love scones – send all the recipes you want!
Yeah! Another scone lover 😀 Hugs!
Me, me ,me… I’ll move in when your current roommates leave. You cook and I’ll clean. I think I will get the better end of that deal. The only problem would be I am a kitchen gadget junkie so I would’t never tell you no to any kitchen type purchase. No complaints here if you post scone recipes all week. Thank you for showing visual aids, I am such a visual person it can really make a big difference for me. So jealous of your mini work kitchen. Maybe they will add in a toaster oven for Christmas. (fingers crossed)
Yeah! OMG, between the two of us, we’d have so many kitchen gadgets!! And for the record, there are only 2 scones left from the last batch of 16 that I made, so I would guess they are a hit with my roommates. I’ll need to make more tonight if I don’t work late.
I have been contemplating bringing my panini maker to work – ha!