Want more Starbucks Vanilla Scones without the drive and the price tag? Then you’ve come to the right place! This copycat Starbucks Vanilla Scone Recipe uses two secret ingredients to make the BEST scones that taste just like the ones you’ve come to love!
You Won’t Believe How Good This Vanilla Bean Scone Starbucks Copycat Recipe Is!
Prepare to be amazed at how deliciously amazing these copycat vanilla scones are! And don’t worry, they don’t come at the expense of a long baking process or even a lengthy ingredients list.
To make this the very best Starbucks scones copycat recipe I made them with two secret ingredients that really make these the BEST! Without them, they’d just be an ordinary vanilla scone.
Ready for the secret ingredients? Cake flour and vanilla bean paste! Simple yet incredibly effective in baking up lightly crisp, tender scones with a standout vanilla flavor!
Why This Vanilla Scone Recipe Will Be Your New Favorite:
You’ll love that this copycat Starbucks vanilla bean scones recipe delivers the same tasting scone you’d grab at the Starbucks drive-thru but for LESS! This budget-friendly recipe delivers you scones for the whole week at a fraction of the cost without sacrificing taste and texture!
This recipe is quick and easy! The step-by-step instructions take any guesswork out of the equation making it, so you don’t even need kitchen experience to make a batch!
One bite into these copycat scones will have you wondering if you could even tell the difference between this homemade version and the real thing! That’s because, after multiple rounds of testing and perfecting ingredients, I was able to deliver a scone with flavor that’s IDENTICAL!
Vanilla Bean Scones Ingredients
- cake flour (use my homemade cake flour substitute recipe if you don’t have any on hand)
- granulated sugar
- baking powder
- unsalted butter
- heavy cream
- large egg
- vanilla bean paste
- powdered sugar
- heavy cream
- vanilla bean paste
This recipe trades all-purpose flour in for cake flour to deliver the best tasting and textured scones out there! Cake flour has a lower protein content than all-purpose which results in the scones having a soft, tender crumb, just like you’d get at Starbucks!
If you don’t have cake flour on hand, you can actually make it right at home in just 5 minutes by combining all-purpose flour and cornstarch. Check out my recipe for Cake Flour Substitute to easily whip it up!
The second ingredient that’s traded in is vanilla extract. Instead of using extract I opted to use vanilla bean taste since it has a more intense flavor that brings vanilla bean specks to the scones.
How To Make Starbucks Scones
Step 1: Combine cake flour, granulated sugar, baking powder, and salt to a large food processor and pulse.
Step 2: Cut the cold unsalted butter into cubes and then add it to the flour mixture in the food processor. Pulse until the mixture becomes sandy.
Step 3: Add the heavy cream, large egg, and vanilla bean paste to the food processor. Pulse the mixture together until dough forms and begins to pull completely away from the sides when mixing.
Step 4: Divide the vanilla scone dough into three even portions.
Step 5: Run your hands under cold water and then pat dry. Then, use your hands to shape the portions of dough into balls. Try to handle the dough as little as possible to keep it as cold as possible.
Cold dough and ingredients prevent spreading while baking and ensure tender, fluffy scones.
Step 6: Place one ball of dough onto a piece of parchment paper and then place another piece of parchment paper on top of the dough ball. Roll the ball into a circular disc using a rolling pin.
Gently reinforce the edges of the disc with your palms to thicken and even them up.
Step 7: Slice the disc of dough into triangles using a bench scraper or large chef knife.
Step 8: Transfer the scones onto a baking sheet that’s lined with parchment paper. Then, repeat the rolling and cutting process on the remaining two balls of dough.
Step 9: Bake the vanilla scones until the bottom edges are golden brown and the tops are firm to the touch.
Step 10: Cool the scones on the baking sheet for a few minutes and then transfer them to a cooling rack to finish cooling completely.
Step 11: Prepare the vanilla glaze by whisking powdered sugar, heavy cream, and vanilla bean paste together. The icing will be thick, just how we want it!
Step 12: Dip or drizzle the scones with the icing and then place them on parchment paper to allow the icing to set.
How To Serve Vanilla Scones
Serve these vanilla scones once the vanilla icing has had a chance to set up. Then place them on a large serving platter and pair them with a warm cup of coffee or tea!
Enjoy them as a snack, dessert, or when friends or family pop over for a visit!
What To Serve Them With
You can also serve up a batch of these vanilla scones with… more scones! After all, you can never have too many flavor options, especially when you have guests over. Pair them with Strawberry Scones or Cranberry Orange Scones for a fruity option!
Starbucks Vanilla Bean Scone Storage
Vanilla Bean Scones are best stored in an airtight container at room temperature to preserve their freshness. Enjoy the homemade scones for up to 3 days.
For longer storage you can also freeze the vanilla bean scones for up to 2 months to enjoy later! To do so, bake and cool the scones but skip icing them.
Instead, wrap the scones in plastic wrap and again in tinfoil. Then place the double wrapped scones into a freezer-safe container, this will prevent freezer burn from getting to your scones.
When you’re ready to enjoy the scones allow them to thaw at room temperature. Then prepare the icing and drizzle or dip the scones!
Starbucks Scones FAQs
Is it better to make scones with butter or oil?
I find that this scone recipe is best when using butter; the cold butter helps the dough keep its shape while creating a delicious buttery taste. The benefit of using butter can also be found in the flaky, light texture of these vanilla scones!
Are scones supposed to be hard or soft?
Scones should have a lightly crisp outside and a soft, fluffy inside. If your scones have come out hard, dry, and crumbly then chances are they baked for too long.
What makes scones different from biscuits?
Scones have a dough that are lightly sweetened and are often topped with icing. Whereas biscuits have more of a savory, bread-like flavor.
What is the secret to making good scones?
The secret to making good scones is not to overmix the dough OR handle the dough so much that it becomes warm. The colder the dough the better the scones will rise when they’re baked.
It’s also important to measure your ingredients accurately to ensure the scones don’t turn out dry and crumbly from accidentally over-adding dry ingredients. For this reason, I find it’s best to measure dry ingredients using a kitchen scale.
Vanilla Bean Scone (Starbucks Copycat Recipe)
- Kitchen Scale not required but recommended
- Large baking sheet
- 8-cup food processor
- Measuring Cups
- Measuring spoons
- Parchment paper
- small mixing bowl
- Preheat the oven to 425°F and line a large baking sheet with parchment paper and set aside.
- Add 2½ cups cake flour , ⅓ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt to an 8-cup (or larger) food processor and pulse for 15 seconds.2½ cups cake flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Cut ¾ cup cold unsalted butter into cubes, add it to the food processor, and pulse until the mixture turns sandy.¾ cup cold unsalted butter
- Add in 3 ounces cold heavy cream, 1 cold large egg, and 1 tablespoon vanilla bean paste and pulse until a dough forms and just begins to pull completely away from the sides while mixing.3 ounces cold heavy cream, 1 cold large egg, 1 tablespoon vanilla bean paste
- Divide the dough into 3 even portions (about 8.6 ounces each). Run your hands under cold water and pat dry, then roughly shape the portions of dough into balls using your hand and the counter, then both hands (there will be cracks in the dough. We want to handle the dough as little as possible and keep it as cold as possible.
- Place a ball of dough on a piece of parchment paper, then place another piece over the top of the ball. Use a rolling pin to roll the ball into a circular disc that is 5 inches in diameter and about ¾-inch thick. Gently use your hands to press in the sides to even out and fill in the cracks a bit – do this by holding your hand palms to the dough with pinkies on the table and thumbs to the sky.
- Use a bench scraper or large chef knife to slice the disc into 6 triangles. Place the scones on the prepared baking sheet at least 1 inch apart. Repeat the last two steps with the remaining balls of dough.
- Bake for 9 to 11 minutes, the bottom edges should be golden brown and the tops firm to the touch.
- Allow the scones to cool on the pan for a few minutes before transferring them to a wire rack to cool completely, about 1 hour.
- Once cooled, prepare the icing by whisking together the 1 cup powdered sugar, 3 ounces heavy cream, and 1 tablespoon vanilla bean paste – it will be thick.1 cup powdered sugar, 1 tablespoon vanilla bean paste, 3 ounces heavy cream
- Dip the scones or drizzle them with the icing and place them on a piece of parchment paper for the icing to set.
- The icing will be very thick. However, I recommend not thinning it with any more liquid otherwise, the icing won’t set/harden.
- If you do not have cake flour, you can use my cake flour substitute recipe or use all-purpose flour. If you use all-purpose flour you will want to use 4 ounces of heavy cream in the scone dough.