Starbucks Petite Vanilla Bean Scones Recipe (2024)

FAQs

What are the ingredients in Starbucks vanilla bean scone? ›

ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], VANILLA BEAN GLAZE [SUGAR, WATER, FRUCTOSE, CORN STARCH, CORN SYRUP, GUM ARABIC, HONEY, AGAR, CITRIC ACID, VANILLA BEAN SEEDS, PECTIN, NATURAL FLAVOR, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM], HEAVY CREAM [ ...

Their petite vanilla bean scones are 120 calories and contain ingredients like fructose, corn syrup, invert syrup, and granulated sugar… Along with the expected refined flour and heavy cream. Yikes! So to make these healthy homemade petite vanilla bean scones, you'll ditch all of those!

Starbucks Food Petite Vanilla Bean Scone (1 serving) contains 18g total carbs, 18g net carbs, 4.5g fat, 2g protein, and 120 calories.

contains: wheat, egg, milk, soy. We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them.

Starbucks uses vanilla bean extract from real vanilla beans in their frappuccinos as well as other drinks that are vanilla bean-based.

Maple syrup

Pure maple syrup has a rich, sweet flavor profile that makes it an excellent vanilla extract alternative. It can also add moisture and binding properties to baked goods. Be sure to use pure maple syrup instead of imitation syrup.

The scones are soft, a little fluffy, flavorful, and flaky. I've made vanilla lime scones (in flower shapes with green lime frosting – decent, but probably a little too goofy to be post worthy) and fruit and nut scones (definitely post worthy – someday). What is this? And, of course, I've made mini vanilla scones.

Vanilla beans offer two major advantages over plain old extract - unparalleled flavor complexity and superior quality. Extract provides the quintessential vanilla taste, but beans bring so much more to the table. Each plump, fragrant pod contains over 300 aromatic compounds compared to a mere 100 found in extract.

Coffee & Espresso

Extras: Whipped Cream, Petite Vanilla Bean Scone (1): $1.25, Birthday Cake Pop: $1.95, Chocolate Cake Pop: $1.95, Cookie Dough Cake Pop: $1.95.

What is the best vanilla bean flavor? ›

Madagascar vanilla is known as the best vanilla and what you would think of when you imagine a vanilla bean. It has a heavenly aroma and a rich, creamy vanilla taste. Madagascar vanilla also goes by the name Bourbon vanilla, but it does not have bourbon essentially.

Vanilla ice cream is made with vanilla extract, while vanilla bean ice cream uses vanilla beans to flavor it. French vanilla can be made with either vanilla extract or vanilla beans, but a double-strength vanilla extract will achieve a strong, rich, complex flavor without scraping vanilla beans.

"Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all," says Snyder. In contrast, biscuits have a high ratio of butter, and the lamination process needed to achieve flaky layers is a key differentiator to scones.

Vanillin is an organic compound with the molecular formula C ₈H ₈O ₃. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.

According to the Starbucks Nutrition Menu, the ingredients include ice, milk, cream frappuccino syrup, vanilla syrup, vanilla bean powder and whipped cream. How many calories are in a Starbucks vanilla bean frappuccino? There are 380 calories, 16 g Fat and 52 g Sugar for a grande/medium vanilla bean frappuccino.

Ingredients Vanilla Bean Extract with Seeds* (Water, Alcohol*, Vanilla extract*, Vanilla seeds*), Sugar*, Inulin*, Thickener: Tragacanth gum. Contains Alcohol (20% by vol.). *From certified organic production.

The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of cured vanilla beans. Vanillin was first isolated from vanilla pods by Gobley in 1858.