Petite Vanilla Scones– Easy Starbucks Copycat

This copycat Starbucks Petite Vanilla Scones recipe gives you everything you want in a scone — buttery texture, subtle vanilla flavor, and that simple, sweet glaze. They come together fast, don’t need any fancy gear, and honestly? Way cheaper than buying one every morning. Good for breakfast, snacks, or just a little cozy win midweek.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: soft, buttery, lightly vanilla
• Great for: coffee breaks, weekend baking, sweet cravings

Why I Like This Recipe

Honestly? I wasn’t planning to bake. But I had cream, flour, and a need to do something with my hands. These came out soft, not too sweet, and they made my kitchen smell like a memory.

Ingredients

• 1½ cups cake flour
• 2½ tbsp sugar
• 2 tsp baking powder
• ⅜ tsp fine sea salt
• 1 oz cream cheese (2 tbsp)
• ½ cup + 2 tbsp heavy cream
• 1 tsp vanilla extract

Glaze:

• 2 cups powdered sugar
• ⅛ tsp salt
• 3 tbsp milk
• 1 tsp vanilla extract

How To Make Petite Vanilla Scones

1. Prep your tray: Oven to 220°C (425°F). Line a baking sheet with parchment.
2. Mix dry stuff: In a bowl: flour, sugar, baking powder, salt. Whisk until light.
3. Work in the cream cheese: Use your fingers. Rub it in until it’s crumbly. Should feel like damp sand, kinda.
4. Add cream + vanilla: Mix gently with a butter knife. Not a spoon. Less pressure = softer dough.
5. Shape + slice: Knead 2–3 times. Press into a rectangle (6×5 inches, give or take). Cut into 12 triangles.
6. Bake ‘em: 13–15 mins. They should look golden at the edges, soft in the center.
7. Glaze time: Let them cool. Whisk glaze. Drizzle once. Let it set. Then do it again. Optional but worth it.

Tips for Success

• Cake flour makes them light. All-purpose works, but they’ll be denser
• Don’t overmix the dough or they’ll go tough
• Glaze only when they’re fully cool or it’ll melt off
• Store extras in a sealed container — they keep surprisingly well

Storage and Reheating

• Fridge: Good for up to 5 days in a sealed container.
• Freezer: Wrap each one, store in a zip bag. Reheat from frozen or let thaw.
• Reheat: Microwave for 10–15 seconds to soften. Don’t toast them — they’re not that kind of scone.

Frequently Asked Questions

• Can I use all-purpose flour instead of cake flour?
  Yes, but the scones will be denser. Cake flour gives a lighter texture.
• Is the cream cheese necessary?
  It adds softness, but you can omit it if needed. The texture will be slightly different.
• Can I make the dough ahead of time?
  Yes, you can refrigerate the dough overnight. Let it sit at room temperature for a few minutes before shaping and baking.
• How do I store leftover scones?
  Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Can I freeze these scones?
  Absolutely. Wrap them individually and store in a freezer bag. Reheat in the microwave for 10–15 seconds.

Common Mistakes and How to Dodge Them

• Overmixing the dough: This can make scones tough. Mix just until the ingredients come together.
• Not using cold ingredients: Cold butter and cream help create a flaky texture.
• Skipping the cooling step before glazing: Glazing warm scones causes the glaze to melt off.
• Using warm cream cheese: Cold cream cheese helps achieve the desired crumbly texture.
• Cutting uneven scones: Try to cut uniform pieces to ensure even baking.

Nutrition Facts (Per Serving)

• Calories: 197 kcal
• Total Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 120mg
• Potassium: 75mg
• Total Carbohydrate: 26g
• Dietary Fiber: <1g
• Sugars: 12g
• Protein: 3g

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