Copycat Starbucks Petite Vanilla Scones
Copycat Starbucks Petite Vanilla Scones: Tender vanilla bean mini scones packed with vanilla flavor. If you’re a fan of the Petite Vanilla Scones from Starbucks then you’re going to love this recipe. It’s even better than the original…because everything tastes better when it’s homemade!
Imitation Vanilla, Vanilla Extract and Vanilla Beans
- IMITATION VANILLA: Although imitation vanilla may contain a hint of vanillin, which is derived from vanilla beans, the majority of it is usually lignin, which is a wood pulp byproduct. The flavor isn’t great and tends to bake off in the oven. I KNOW IT’S CHEAPER THEN REAL VANILLA BUT IN THE LONG RUN YOU ARE WASTING YOUR MONEY ON IMITATION VANILLA. VOTE: THUMBS DOWN!
- VANILLA EXTRACT: Vanilla Extract is a solution made by soaking vanilla beans in some form of alcohol (usually vodka) Vanilla Extract is extracted from real vanilla beans and is an essential ingredient in many desserts. SPEND THE EXTRA MONEY ON REAL VANILLA YOU WILL NOT REGRET IT! VOTE: THUMBS UP!
- VANILLA BEANS: Is the actual vanilla pod, packed with vanilla flavor. Whenever possible use a vanilla bean in place of vanilla extract. EXAMPLE: When using extract in place of vanilla bean in a recipe, use 1 teaspoon of extract for every one inch of vanilla bean ( usually 1 tablespoon extract per vanilla bean). VOTE: THUMBS UP!
HOW TO MAKE VANILLA SUGAR
- It’s the little things that can take a recipe beyond it’s potential. In this case it’s vanilla sugar.
- FOR LONG TERM: Scrape vanilla seeds from a vanilla bean, stir into sugar, also add the pod to the sugar. Store in a container with an airtight lid. Great in coffee, hot tea and baked goods.
- FOR THIS RECIPE: Scrape seeds from pod add the seeds to the sugar. Rub together with your fingers until fragrant.
- TIP: This technique will work with any citrus.
How to Make Copycat Petite Vanilla Scones
- Typically when you bake you want all your ingredients to be at room temperature. That’s not the case when making scones. The key to a tender delicious scone is…COLD INGREDIENTS.
- In a medium bowl, add the vanilla sugar, flour ,salt and baking powder; whisk together.
- In the bowl of a food processor add the cream cheese, butter and eggs, Add dry ingredients. Pulse a couple times until combine.
- Pour milk and vanilla. Pulse to mix.
- Divide dough into THREE equal pieces (about 9.8 ounces each)
- Form each piece into a 5 inch disk.
- Cut each disk into 8 triangles.
- Place on a baking sheet lined with parchment paper.
- Bake 15 minutes.
- Add glaze.
FREEZE SCONES: You can make these scones weeks in advance by freezing them! Once the dough is made and cut into triangle forms, place the triangles on a cookie sheet lined with parchment paper. Place the cookie sheet in freezer until scones are frozen. Drop frozen scones into a freezer safe zip top bag and then back into the freezer. When ready to bake, place frozen scones on a cookie sheet lined with parchment paper and bake (time may vary when baking frozen scones versus fresh scones)!
BETTER THAN STARBUCKS PUMPKIN SCONES, CHRISTMAS SCONES, PANERA COPYCAT ORANGE SCONES, FRESH STRAWBERRY SCONES, TRIPLE CINNAMON SCONES
Copycat Starbucks Petite Vanilla Scones
The perfect little bite to serve at your next brunch!
Ingredients
For the Scones
- 1/4 cup granulated sugar
- 1 vanilla bean, scrapped
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 4 ounces cream cheese, cold
- 6 tablespoons unsalted butter, cold
- 2 large eggs
- 1/3 cup milk
- 1 tablespoon vanilla extract
For the Vanilla Glaze
- 2 cups confectioners' sugar
- 1 vanilla bean, scrapped
- 1 tablespoon vanilla extract
- 3 tablespoons water or milk
Instructions
For the Scones:
Preheat oven to 425°. Line a baking sheet with parchment paper.
In a medium mixing bowl add sugar and vanilla beans (from pod). Rub together with your fingers until fragrant. Add to the flour, salt, and baking powder. Whisk together with sugar mixture. Place the cold cream cheese, butter and eggs into the bowl of a food processor, add dry ingredients. Pulse a couple times or until combined. Pour in the milk and vanilla extract. Pulse to mix. Remove dough from processor on a lightly floured surface. Divide the dough in 3 equal pieces (about 9.8 ounces each). Form each piece into a 5-inch disk. Use a sharp knife to cut each disk into 8 triangles. Place on prepared baking sheet. Bake 15 minuets or until golden.
Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip vanilla glaze over scones.
For the Vanilla Glaze:
In a medium bowl add the sugar, vanilla bean seeds, vanilla extract and water or milk. Whisk until smooth.
Notes
IF YOU DON'T HAVE A FOOD PROCESSOR: This recipe can be made by hand without a food processor. Using pastry blending tool will work.
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These vanilla scones are delicious. I used vanilla beans plus vanilla bean paste instead of the extract. I will make these again. I live with a horribly picky eater and he likes them. Two thumbs up!
That’s wonderful Lorna!