Petite Vanilla Bean Scones | Starbucks Inspired {Copycat Recipe}

I love Starbucks.
Any time. Anywhere. Hot or cold.
In a box or in a tree, I will take a Starbucks any way, you see.

My sweet little niece, Kennedy, 2 years old, is the same way. She loves Starbucks – when she goes she orders a “white coffee” aka whole steamed milk (no coffee or flavorings) and a petite vanilla scone.
The other morning I went with her and my sister, Tami to enjoy a little breakfast. Kennedy refused to share her scone with me, literally. She would rather the cement enjoy it than her sweet Aunt Sandi. When her mom insisted that she share the rest of her scone, the part she didn’t want to eat with me, she threw it at my sister. The mom in me was like, “uh-oh”.
The aunt in me, cracking up!!!
So to bribe this little girl, so that I am the favorite aunt, I am whipping her up a batch of these mini vanilla bean scones. That way she will from now on think that her favorite aunt makes the most amazing scones, from the most amazing place…Starbucks.
Enjoy Kennedy’s favorite treat, from my kitchen to yours.
ps: I did not receive any compensation from Starbucks for this post, nor for mentioning Starbucks six times in it either. 😉

Petite Vanilla Bean Scones | Starbucks Inspired {Copycat Recipe}

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Petite Vanilla Bean Scones | Starbucks Inspired {Copycat Recipe}

Make this straight from your own kitchen, Starbucks popular Petite Vanilla Scone a copycat recipe that people will not be able to tell the difference.


  • 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
  • ½ vanilla bean, sliced in half and beans removed
  • 1/2 tablespoon vanilla bean extract
  • 1 egg white
  • Glaze
  • 1-1/2 tablespoons heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla bean extract
  • ½ vanilla bean, sliced in half and beans removed


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 ¾ 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.

I love the quotes on their cup sleeves, here is one of my favorites.


Recipe adapted from

Kids review: Best scones ever! And when we had some friends drop by the kids insisted they try the “Starbucks” scones…lol!


  1. says

    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.

  2. mark says

    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…

    • Sandra says

      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. lisa g. says

    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!

    • Sandra says

      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.


Leave a Reply

Your email address will not be published. Required fields are marked *