Starbucks is truly one of my favorite guilty pleasures. I love stopping in for a coffee or frappuccino whenever I need a little pick-me-up. My daughter often accompanies me on my Starbucks runs and always requests her own iced tea and sweet— more often than not choosing one of the popular Petite Vanilla Bean Scones because of their small size.
I, too, love these little treats because they’re just the right size (and they’re quite tasty too!). Because most of my visits to Starbucks occur in the afternoon, I never get the chance to enjoy these scones with my morning coffee … where I would undoubtedly dip them in my cup for an even more delicious experience!
So what’s a girl to do? Make her own batch of COPYCAT Starbucks Petite Vanilla Bean Scones to enjoy at home! Here’s the recipe (you’re welcome!):
Copycat Starbucks Petite Vanilla Bean Scones Recipe
- 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 extractGlaze:
- 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 use a 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 eight 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 tablespoon at a time to achieve desired thickness. Dip cooled scones in glaze then place back onto a cooling rack to harden.