These copycat Starbucks vanilla bean scones are almost better than the real thing. Super simple to make and delicious - try them today!
Julian's sister's birthday was this weekend and I wanted to make something as sweet as she is. I have also been wanting to make these Starbucks copycat scones for a while, so it was the perfect excuse to bake them!
While I was articling at an accounting firm, my friends and I would always go down to Starbucks to order their petite vanilla bean scones. Something about the flavor and texture of their scones is addicting. The fact that they come in a mini size also makes them feel like less of a splurge!
This recipe is very simple and uses a surprising ingredient - vanilla instant pudding mix. The pudding mix is the secret ingredient to make these scones so soft! Another important ingredient is the vanilla bean for the glaze. I would argue these two ingredients are what makes these scones so addicting. Try them for yourself!
How to Make Copycat Starbucks Vanilla Bean Scones
While the full recipe instructions are available below, here are some tips to make the best mini sweet treat from Starbucks!
First, whisk together all of your dry ingredients except the vanilla pudding mix. Next, cut the butter into the dry ingredients using a pastry cutter or two knives. Make sure your butter is cold. This is important because it will impact the texture of your scones. Once the butter is the size of peas, you are finished cutting it into the flour. Now whisk in the vanilla pudding mix.
Make a well in the middle of your dry ingredients. Add the egg, vanilla extract, and cream in the middle. Now, whip the egg with a fork in the well, almost like you would if you were making pasta. Once the egg is mixed with the milk, slowly mix the flour with the liquid ingredients using a spatula. Be careful not to over mix the dough. This is important because over mixing will make the scones tough.
Once you have a uniform dough, place it on a floured surface and split it in half. Make a ball with half of the dough and flatten it. Cut the circle into 8 pieces and repeat with the other half. I find this easiest to do using my dough scraper. Using a pastry brush, spread a little more cream on the top of each of the scones. This is important, because the milk will help the scones keep their soft texture. Refrigerate before baking for 15 minutes then bake in the oven for 8 to 10 minutes, turning the tray half way.
Finally, we will make the glaze! Whisk together icing sugar, cream, and the scrapings from a vanilla bean. The vanilla bean scrapings are what make this glaze extraordinary. But if you cannot find one, simply substitute for 1 tablespoon of vanilla extract or vanilla paste. If you do this, be sure to reduce the amount of cream you add to the glaze accordingly. This is important, because too much liquid will make your glaze too runny. Let the scones cool, spread the glaze over them, and enjoy!
3/4 cup heavy whipping cream, plus approx. 1 tbsp for top of scones
For the Glaze:
1 cup icing sugar
1 vanilla bean, scraped
3–4 tbsp heavy whipping cream
Instructions
For the Scones:
Preheat oven to 425F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until it is approximately the size of peas. Whisk in the vanilla pudding mix and make a well in the middle of the ingredients.
Add the egg, vanilla, and cream to the middle of the well. Gently whisk the egg and milk with a fork until combined. Gently mix the flour into the liquid ingredients with a spatula, making sure not to over mix.
Once the flour has been mixed into the liquid ingredients, place the dough on a floured surface. Take half of the dough and make it into a ball. Flatten the ball out and cut into 8 wedges. Repeat with the other half of the dough. Place the wedges onto a parchment lined baking sheet. Using a pastry brush, top the scones with the extra 1 tbsp of cream. Chill in the fridge for approximately 15 minutes. Bake for 8 to 10 minutes, until the bottoms of the scones start to turn golden, turning the baking sheet half way through baking. Let the scones cool for approximately 5 minutes on the baking sheet before transferring to a cooling rack.
For the Glaze:
In a small mixing bowl, whisk together the icing sugar and vanilla bean scrapings. Slowly add the cream and whisk it into the icing sugar, until you have reached the consistency of syrup. Spread the glaze over every scone and let it harden, approximately 10 to 15 minutes. Enjoy!
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