13 Reviews of Mini Vanilla Scones (Like Starbucks)

From: Me & Mr. Jones

On May 19, 2007

These were really good. I do not, however, recommend leaving the cut dough unseparated to bake. It resulted in the middle scones being undercooked. I separated those, and had put them back in for a few more minutes. I would definitely make these, again, with that minor change. Thanks for posting, May M.

From: Chef #533527

On Jul 8, 2007

Thanks for submitting this recipe. My step son and I are hooked on Starbucks vanilla scones. I will make these again but try to tweak this recipe. They were very good but didn't taste like Starbucks. I know that the starbucks scones have vanilla bean seeds in the scones and the glaze. I added those. They tasted more like a biscuit. I am going to play with this recipe. Maybe try using cake flour and more sugar? I don't know but these were a nice treat. Thanks again for sharing.

From: Chef #513230

On Jun 7, 2007

This was such an easy recipe to follow and it came out tasting delicious! However, I needed to extend the cooking time a bit before they were fully cooked. I also used milk instead of water to make the glaze and it was wonderful. Thank you for the recipe.

From: I Can't Believe It's Healthy

On May 20, 2008

Sooooo good. I seperated them as many people recomended, and i only used about 1/3 cup glaze, but it was soooo good. I've never tried starbucks ones before, but these were great!

From: Chef #886326

On Jul 9, 2008

Great job! These scones were very tasty. They are fluffier than Starbucks' version. I do like the denser version that the store sells. This dough seemed to be sticky so I am wondering how to keep the taste but less sticky. This a great attempt and we will be keeping this recipe.

From: Chef #898586

On Jul 21, 2008

The flavor and texture are spot-on! a little ground vanilla in the dough would be a nice touch, but not necessary.

From: Southern Baker

On Sep 30, 2008

YUM! YUM! YUM! You just saved me 2.25 every morning. I live in the South where we change all scone recipes to use shortening (6tbs) and that made the texture just perfect. I also added a touch of molasses that made it extra yummy. My 3 year old told me to make these every day for the rest of his life.

From: tshirtbabe

On Mar 9, 2008

The recipe works well, wih a few modifications... For the second try, I made 2 dough balls with eight slices each, and baked them at 400 for 20 minutes. I glazed them once when they were hot, and a second time after they had cooled. They were excellent!

From: Chef #519212

On Oct 7, 2008

This is a new favorite at our house. My husband is asking for them almost daily. I put the dough in the fridge for 30 minutes before rolling out and cutting to fit my nordic mini scone pan. Delicious!

From: Andrea Dawn

On Nov 3, 2009

Yum! These aren't exactly like the Starbucks ones, but I think they are even better!! (I now actually wonder if the Starbucks ones are a little stale and that is why they have that certain dry consistency?) Anyway, I tried this recipe a couple times after reading some of the reviews, cake flour is a bad idea (too soft & cakey), and a little more vanilla is a good idea (I used 3 tsp, but will probably do even more next time). Would love to try vanilla beans, I think that would be a great addition. Thanks for the recipe, it is definitely a keeper!