Copycat Starbucks Vanilla Bean Scones Recipe | Petite & Vegan

| VANILLA BEAN SCONES |

The key ingredient to making these extra special? Kiva Health Foods Vanilla Bean Powder made from pesticide free Madagascar Bourbon Vanilla Beans. There is just something about the taste, aroma and visual appeal of seeing those tiny specks of vanilla in your pastry that makes it extra special.

When you're done making the scones here's a recipe you can add them to!

Strawberry Shortcake Protein Pudding

 

Copycat Starbucks Vanilla Bean Scones  

Recipe makes 8 mini scones

Macros per scone:

174 cals - 10g fat - 13g carbs - 8g protein

 

Ingredients:

¾ cup all purpose gluten free flour or regular all purpose 

½ cup vanilla protein powder (affiliate/discount link)

2 tbsp stevia powder

½ tbsp baking powder 

1 tbsp Vanilla Bean Powder (affiliate/discount link)

¼ cup cold vegan butter, cubed 

¼ cup full fat coconut milk, canned 

1 tbsp egg replacer flour + 2 tbsp water

 

Glaze:

2 tbsp coconut butter (not oil!)

1 tsp Vanilla Bean Powder (affiliate/discount link) or remove the seeds from vanilla pods

4-6 tbsp room temperature soy milk, or preferred dairy free milk

 

Recipe:

Preheat the oven to 375 F and line a baking tray with parchment paper. Set aside.

To a mixing bowl add: gluten free flour, vanilla protein, stevia, baking powder and vanilla bean powder. Whisk all the dry ingredients together well. 

Add in cold, cubed butter and mix into the dough using your hands. Butter should be broken down well, but the dough should still be chunky. 

Add in coconut milk, and egg replacer/water mixture. 

Fold everything together forming a dough. 

Add flour to a clean surface and knead the dough gently just enough to incorporate everything together well. Form a thick circle with the dough.

Cut the circle into 8 small triangles. 

Add the dough triangles to the prepared baking sheet, spread evenly, making sure none are touching. 

Bake for 16-18 minutes or until the bottoms are browning and the tops are lightly cracking.

Allow to cool completely before icing.

Glaze: Add coconut butter, vanilla bean powder, and soy milk to a small sauce pan and turn heat to the lowest temperature. 

Whisk constantly making sure the coconut butter does not seize up or burn. If the glaze is not liquid enough, add 1 tbsp soy milk at a time, whisking it in each time. 

Once glaze is ready, pour into a small bowl and dip each scone into it, coating the top.

Allow glaze 1 hr to set completely. 

Enjoy!

 

If you love easy, high protein, plant-based recipes then make sure to check out the High Protein Vegan Ebook Collection!

Please note:

All calories and macros have been calculated to the best of my ability but may vary slightly. 

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