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Baby Vanilla Bean Scones a la Starbucks

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…

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

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 confectioners' 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 confectioners' 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.


adapted from King Arthur Flour

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Tuesday 20th of June 2017

It looks like a cake roasting on the grill, different.


Tuesday 24th of February 2015

Hi, i have a question regarding this recipe (which sounds absolutely delicious and i will be making these for my husband's b-day :))- when whisking the heavy cream for scones and the glaze: does it have to be whipped into "whipping cream" texture or remain a liquid? Thanks in advance for your reply :)

Tara @ Unsophisticook

Tuesday 24th of February 2015

Hi Sandra! No in both instances. When you're whisking the vanilla beans into the cream for the scones batter, you just want to incorporate the vanilla banes. When you're preparing the glaze, you're just trying to incorporate the confectioners' sugar and vanilla beans into the cream to form a glaze mixture.

Julie Henriksen

Wednesday 25th of June 2014

What a creative idea arranging a digital baby shower :-) The vanilla scones look lovely!

Jersey Girl Cooks

Wednesday 4th of September 2013

They are so cute and I love that they take only 20 minutes to make.

Miss @ Miss in the Kitchen

Friday 30th of August 2013

I only go to Starbucks about once a year but I do love these little scones! I need to make a batch at home!

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