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Baby Vanilla Bean Scones a la Starbucks

Good things come in small packages — like decadent truffles, engagement rings, and love notes, just to name a few. And BABIES!

Speaking of which, my friend Aggie of Aggie’s Kitchen is due with a sweet baby boy very soon, so I’ve joined a fabulous group of bloggers in throwing her a virtual baby shower. We’ve put together a delicious menu filled with appetizers, drinks, salads, entrees and desserts.

My contribution is a tasty batch of baby vanilla bean scones, inspired by those yummy bite-size scone treats that I so love to pick up with my lattes at Starbucks. I hope you’ll take a moment to click through and check out all of the offerings!

Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats

Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod

Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The Hungry Housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

You can have a warm batch of these baby vanilla bean scones on the table in under 30 minutes, making them a fantastic breakfast or brunch option for lazy weekends.

I covered half of them with a sweet vanilla bean glaze and left half unglazed. The unglazed vanilla bean scones are amazing topped with some of the Easy Triple Berry Freezer Jam I shared the other day. I just can’t decide which I like best!

Baby Vanilla Bean Scones

Baby Vanilla Bean Scones

Yield: 24 mini scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Vanilla Bean Scones:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 2 vanilla beans

Vanilla Bean Glaze:

  • 1 1/2 cups confectioner's sugar
  • 9 tablespoons heavy cream
  • 1 vanilla bean


  1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or Silpat to prevent the scones from sticking.
  2. Pour heavy cream into a measuring cup, and scrape the seeds from two vanilla beans into it. Whisk together well and let it sit for a few minutes.
  3. In a medium mixing bowl, whisk together flour, baking powder, salt, and sugar together. Drizzle the vanilla cream mixture over the flour mixture a little at a time, and mix together with a wooden spoon until thoroughly combined.
  4. Roll the dough out in a rectangular shape about 3/4" thick on a floured work surface. Cut dough into approximately 24 small triangles.
  5. Bake at 425 degrees for approximately 14-15 minutes, until starting to brown on the edges and cooked through in the center.
  6. While the scones are baking, scrape the contents of one vanilla bean into the heavy cream for the glaze and whisk well. Whisk in the confectioner's sugar until thoroughly combined.
  7. Remove the scones from the oven when done and allow them to cool for about 5 minutes. Drop each scone into the glaze and turn it over to coat all side with two forks. Lift from the glaze and place on a cooling rack set over a baking sheet to allow excess glaze to run off.
  8. Alternatively, you could skip the glaze and serve these scones warm with your favorite jam.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

adapted from King Arthur Flour

See how easy that was? Now you can enjoy these scrumptious little treats in the comfort of your own home any time!

Easy Triple Berry Freezer Jam
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