Starbucks Copycat Scone Recipes

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Starbucks is known for having great coffee however some of their desserts are a bit low key like their petite Vanilla Bean Scone. After having this treat, I knew I had to recreate it in my own kitchen and surprise surprise, it’s even better homemade than from the restaurant. I love all the vanilla bean paste that runs through this dessert, the softness of the scone and its delicateness when eating it. This is perfect to add in the morning if you are drinking some coffee or tea also this recipe makes a lot of scones.

?I will be trying to post regularly in spite of all the world wide events happening for as long as I can (I have pre-filmed recipes before all of this “stuff” happened). I hope that these videos keep you distracted and bring you a bit of happiness regardless of everything that is going on. I know that stores have very limited supplies so make sure to save this recipe until the stores stock up again and make it! I hope and pray each of you are all doing well and staying safe and healthy! Also STAY HOME as much as possible during this time, it can and will save lives!

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?Some stuff I used for this recipe:

Cuisinart 14-Cup Custom Food Processor amzn.to/2Wra8Uh
Pyrex Measuring Cup Kit: amzn.to/2YZFMJB
Vanilla Bean Paste: amzn.to/31wMidn

?COPYCAT Starbucks Petite Vanilla Bean Scone Recipe

2 ½ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup cold unsalted butter, cubed
½ cup cold heavy whipping cream
1 egg
1 tablespoon vanilla bean paste

GLAZE

1 cup powdered sugar
1 tablespoon vanilla bean paste
3-4 tablespoons heavy whipping cream

The Scones:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the flour, sugar, baking powder, and salt in a food processor, and pulse to combine (you can use a pastry blender or a fork). Add the butter to the food processor and pulse until the mixture looks like coarse meal. In a small bowl add in heavy whipping cream, egg, and vanilla and whisk. With the food processor on, stream in heavy whipping cream mixture.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into three equal portions. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 8 triangles with a knife. Place each wedge on a parchment-lined baking sheet.
Bake the scones for 10-12 minutes, or until just lightly browned at the edges. Transfer the scones to a cooling rack and allow them to cool completely.

The Glaze:

Whisk powdered sugar, vanilla bean paste and 3 tablespoons heavy cream. Add more heavy cream as needed for the glaze to be waterier. Dip the sconce in the glaze and allow glaze to harden completely. Enjoy

Proverbs 16:9
The heart of man plans his way, but the Lord establishes his steps.

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Youtube video by Lydia April

Preheat oven to 425 degrees. In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda and salt. Add butter cubes and mix in with a pastry blender until. Cut into 8 equal pieces, then transfer to the prepared baking sheet, making sure to let the edges of each scone just barely touching one another.

The first step is to make the dough. Mix all dry ingredients. Then add the pieces of butter. Mix the butter into the. Toss the blueberries in a bowl with a teaspoon or two of flour. The flour coating helps keep the blueberries from sinking to the bottom of the scones. Whisk together the flour,. Preheat the oven to 400 degrees f and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda,.

Add butter cubes and mix in with a pastry blender until. Cut into 8 equal pieces, then transfer to the prepared baking sheet, making sure to let the edges of each scone just barely touching one another. There are a few easy steps to making these mini pumpkin scones. The first step is to make the dough. Mix all dry ingredients.

There are a few easy steps to making these mini pumpkin scones. The first step is to make the dough.

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