Starbucks Copycat petite vanilla bean scones (grain free, dairy free)
Copycat Petite Vanilla Bean Scones (Gluten-Free, Refined Sugar-Free)
If you love Starbucks’ petite vanilla bean scones, you’re going to be obsessed with these homemade Copycat Petite Vanilla Bean Scones! These little bites of heaven have the perfect tender texture, thanks to a blend of almond, coconut, and tapioca flours. Topped with an authentic vanilla bean glaze, these scones are divine and just as irresistible as the originals. Plus, they’re gluten-free and can be made with refined sugar-free ingredients, making them a great option for a slightly healthier indulgence.
These scones are perfect for breakfast, brunch, or as a snack with your afternoon coffee or tea. Ready to whip up a batch? Let’s get baking!
Why You’ll Love This Recipe
These scones are soft, buttery, and melt in your mouth with every bite. The combination of almond flour, tapioca starch, and coconut flour gives them a tender crumb while keeping them grain-free. The glaze made with real vanilla bean paste takes them to the next level, adding a rich vanilla flavor that pairs perfectly with the light sweetness of the scone. They’re easy to make and can be stored at room temperature for a few days, making them an excellent make-ahead treat for any occasion.
Tips for Perfect Scones
• Keep it Cold: Chilling the dough helps the scones maintain their shape while baking, so don’t skip the freezer step.
• Cutting the Fat: When cutting in the shortening or butter, ensure it’s evenly distributed into the flour mixture. This creates a flaky texture similar to traditional scones.
• Adjusting the Sweetness: Feel free to adjust the amount of monk fruit or coconut sugar to suit your taste. The glaze adds sweetness, so you may prefer a more subtly sweet scone.
Copycat Petite Vanilla Bean Scones
Ingredients
Scones:
- 2/3 cup almond flour
- 3/4 cup tapioca starch
- 1/2 cup coconut flour
- Dash of salt
- 1.5 tsp baking powder
- 1 large egg + 1 egg yolk
- 1/2 cup solid palm oil shortening, refined coconut oil, or butter (Note: If using butter, scones may spread a bit more)
- 1/2 cup monk fruit, maple, or coconut sugar
- 4 tbsp coconut milk + 1 tbsp for brushing
- 1 tbsp vanilla extract
Vanilla Bean Glaze:
- 3-4 tbsp coconut butter, softened in microwave to nut butter consistency
- 1/4 cup coconut milk, full-fat
- 1/4 cup maple syrup
- 2 tsp vanilla bean paste or 1 vanilla bean, scraped
Instructions
Preheat & Prepare:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Mix Dry Ingredients:
- In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, salt, baking powder, and monk fruit or coconut sugar.
Cut in the Shortening:
- Add the solid palm oil shortening (or coconut oil/butter) to the dry ingredients. Use a fork or hand mixer to cut the shortening into the flour mixture until it resembles small pea-sized pieces.
Combine Wet Ingredients:
- In a separate bowl, whisk together the egg, egg yolk, coconut milk, and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms.
Shape the Dough:
- Divide the dough into two equal portions. Roll each portion into a ball and place it on a piece of parchment paper lightly dusted with tapioca starch. Flatten each ball into a disc shape, about 1/2 inch thick. Transfer the discs to a plate and chill in the freezer for 10 minutes. This helps the scones keep their shape during baking.
Cut into Triangles:
- Remove the discs from the freezer and use a sharp knife to cut each circle into 8 triangles. Place the triangles onto the prepared baking sheet, spacing them slightly apart.
Brush with Coconut Milk:
- Lightly brush the tops of the scones with 1 tablespoon of coconut milk to help them crisp up during baking.
Bake:
- Bake the scones for 15 minutes, or until the edges are light golden brown and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Make the Glaze:
- While the scones are cooling, prepare the glaze. In a small bowl, combine the softened coconut butter, coconut milk, maple syrup, and vanilla bean paste. Stir until smooth. If the glaze is too thick, microwave for an additional 5 seconds to thin it out.
Glaze the Scones:
- Dip the tops of the slightly warm scones in the flaze and let them cool completely on the baking sheet to allow the glaze to set.
Store:
- Once fully cooled, store the scones in an airtight container at room temperature for up to 3 days.
