Light and sweet, these miniature gluten-free vanilla scones mirror the tiny two-bite Starbucks treats. They’re tender, subtly sweet, and perfect alongside your morning coffee.
Why make a Starbucks copycat gluten free vanilla scone?
If you’ve ever wished for a petite, gluten-free version of the Starbucks vanilla scone, this recipe delivers. These tiny scones are lightly sweet, tender, and truly vanilla-forward in both the pastry and the icing. Because they are small, the recipe yields 16 petite scones—just the right size for brunch, a baby shower, or to tuck into a freezer bag for on-the-go treats.
I developed this copycat starting from the ingredient list for the original product, and kept techniques that help produce a light, tender pastry. The result is a little firmer than a typical scone—more like the Starbucks petite scone—but still flaky and delicate.
How to make light and flaky scones
Scones are related to biscuits but are generally a touch firmer and less buttery-flaky. The key to tenderness is working cold fat into the dry ingredients so the butter remains in small chunks. When those chilled butter pieces steam in the oven the pastry puffs. Keeping ingredients and dough cold, folding and rolling the dough a few times, and baking straight from a chilled state help ensure a tender, airy texture.
What makes this recipe special
Two main differences set this version apart from a typical gluten-free scone: there’s an egg in the dough, and the pastry includes genuine vanilla bean seeds. The egg adds structure and the vanilla seeds boost flavor. The dough is chilled and baked quickly—about 10 minutes—so it puffs up pale golden. Don’t skip the folding steps: they create layers and a smoother, flakier finish. The thick vanilla glaze dries to a pleasant, matte finish that complements the scone’s texture.
Can you make these petite gluten-free vanilla scones ahead?
Yes. These scones freeze well at multiple stages—shaped and raw, or fully baked and iced. Freezing shaped raw wedges lets you bake straight from frozen; just add a minute or two of baking time if needed. Baked and iced scones can also be frozen. Place them in a single layer on a baking sheet until firm, then store in a freezer-safe bag. Defrost at room temperature before serving.
How to freeze these gf vanilla scones raw
After shaping, freeze the scones on a baking sheet in a single layer. Once firm, transfer them to a freezer bag. Bake from frozen, placing the sheet into a preheated oven; the oven’s heat often means no extra time is necessary, but add a minute or two if needed.
How to freeze baked gf vanilla scones
The glaze dries fairly firm, so you can ice the scones before freezing. Arrange cooled, iced scones on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Defrost at room temperature on a plate or in a container in your bag if taking them on the go.
Can you add blueberries or other fruit?
I don’t recommend adding fresh berries or juicy fruit to this particular dough. Fruit releases moisture as it bakes, which upsets the balance of this recipe and can make the scones soggy. If you want fruit scones, try a recipe specifically designed for berries, which adjusts liquid and structure to accommodate the extra moisture.
Ingredients and substitutions
Dairy-free options
For a dairy-free version, substitute cold vegan butter brands such as Melt or Miyoko’s. These tend to be softer, so keep other ingredients very cold. You can also use nonhydrogenated vegetable shortening measured by weight and slightly chilled until firm enough to work. Replace heavy cream with canned full-fat coconut milk and dry milk powder with powdered coconut milk if desired.
Egg-free options
Since the recipe calls for a single egg, a chia egg (1 tablespoon ground white chia + 1 tablespoon lukewarm water, allowed to gel) can work as a substitute. I don’t recommend flax eggs here because they can change color and add a noticeable flavor.
Corn-free options
Replace cornstarch with arrowroot powder in an equal amount when you need a corn-free version; it behaves similarly in baking.
About Lyle’s Golden Syrup and substitutes
Lyle’s Golden Syrup is an invert sugar from the U.K. that adds liquid sweetness without a strong flavor. If you can’t find it, light corn syrup or a mild honey may be used—honey will add its own flavor, while light corn syrup remains neutral.
Petite gluten free vanilla scones recipe
Gluten Free Vanilla Scones Recipe
Ingredients
For the scones
- 1 ⅝ cups (227 g) all-purpose gluten-free flour blend, plus more for sprinkling
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 5 tablespoons (30 g) dry milk powder
- 3 tablespoons (27 g) cornstarch (or arrowroot)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, chopped into chilled chunks (about 3/8-inch)
- 1 egg (about 50 g), beaten and chilled
- Seeds from half of a vanilla bean
- 2 tablespoons (42 g) Lyle’s Golden Syrup (or light corn syrup or mild honey)
- 1 tablespoon pure vanilla extract
- ⅔ cup (5.33 fl oz) heavy whipping cream, chilled (or canned full-fat coconut milk)
For the vanilla bean glaze
- Seeds from the other half of the vanilla bean
- 1 ½ cups (173 g) confectioners’ sugar
- 2 tablespoons milk, plus more by 1/4 teaspoonful if needed
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with unbleached parchment paper.
Make the scones
- Whisk together flour, xanthan gum, dry milk powder, cornstarch, baking powder, baking soda, salt, and granulated sugar in a large bowl.
- Add the chilled butter and toss to coat the pieces in the dry mix. Flatten each piece between your fingers so they’re evenly coated but still in small chunks.
- Whisk the beaten egg, vanilla bean seeds, Lyle’s Golden Syrup (or honey), and vanilla extract into the chilled cream or milk.
- Make a well in the dry ingredients and pour in the liquid. Mix gently until the dough just comes together; it will be somewhat sticky.
- Turn the dough onto a lightly floured piece of parchment. Press into a disk, sprinkle lightly with flour, and roll into a rectangle about 1-inch thick.
- Fold the dough like a business letter, press into a square, dust lightly with flour, and roll out again to 1-inch thickness. Repeat rolling and folding if you wish for extra flakiness.
- Roll the dough into a 7-inch square about 3/4-inch thick. Cut into four equal squares, then cut each square into four triangles (cut an X across each square) for 16 wedges total.
- Place wedges about 2 inches apart on the prepared sheet and freeze until firm, about 10 minutes.
- Bake from the freezer on the center rack until puffed and very pale golden, about 10 minutes. Remove and let cool on the baking sheet 10 minutes before transferring to a wire rack to cool completely.
Make the glaze
- Mix the remaining vanilla bean seeds into the confectioners’ sugar until evenly distributed.
- Add 2 tablespoons milk and stir to form a very thick paste. Add additional milk by 1/4-teaspoonfuls until the glaze is very thick but pourable and falls slowly from a spoon.
- Dip the cooled scone tops into the glaze or spoon and spread it over each scone. Allow the glaze to set at room temperature before serving.
Nutrition
Nutrition information is an approximation.
