Keto Vanilla Bean Scones are buttery, tender, and packed with rich vanilla flavor. These sugar-free, gluten-free scones rival the famous Starbucks treat with a fraction of the carbs. Grab your coffee and let’s dig in!
In case you haven’t noticed, I love making keto Starbucks copycat recipes. I hardly ever go to the famous coffeeshop chain anymore, but I look back fondly on all the high carb, sugary treats I used to love. They have given me so much inspiration for low carb makeovers, like Keto Frappuccinos and Keto Cranberry Bliss Bars.
These easy almond flour scones are a copycat of the petite vanilla bean scones from Starbucks. My kids loved them but they were off limits for me, so I created my own keto version back in 2015. And they’ve been a favorite ever since!
★★★★★
Toni says: “One of my first Keto desserts I made when I started eating keto back in 2018. Initially, I thought baking was behind me then I found alldayidreamaboutfood. I do shape them as cookies, flatten them a little before I bake and then drizzle the icing on top. These don’t disappoint.“
Ingredient Notes
- Almond flour: I find that almond flour makes the best keto scones. Coconut flour will not work in this recipe.
- Sweetener: I typically recommend erythritol based sweeteners for a recipe like this, as it gives them the right texture. You will need a powdered sweetener for the glaze. Please see the sweetener options for more information.
- Vanilla powder: Made from ground vanilla pods, vanilla bean powder is an easy substitute for vanilla beans. You don’t have to work to scrape out the little vanilla seeds and a little goes a long way. So it ends up being less expensive too!
- Vanilla extract: Because we want strong vanilla flavor, a good vanilla extract is imperative.
- Eggs: Traditional scones don’t take eggs, but we need them in keto baking to help bind the mixture and keep it from falling apart.
- Heavy cream: This adds richness to the scones. You also need it to make the luscious vanilla glaze.
- Baking staples: Butter, baking powder, salt.
How to Make Keto Vanilla Scones
- Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
- Add the wet ingredients: Stir in the eggs butter, cream, and vanilla extract until the dough comes together.
- Form the scones: Split dough into 3 equal portions and form into disks. Cut each disk into 8 equal pieces to make 24 small scones.
- Bake the scones: Place on a prepared baking sheet and bake 15 to 18 minutes. Let cool completely.
- Prepare the glaze: In a medium bowl, whisk together the powdered sweetener, vanilla powder, and heavy cream. Add water to thin, if needed.
- Glaze the scones: Dip the top of each scone into glaze and place on a baking rack until set.
Carolyn’s Tips for Success
Almond flour provides the best texture for scones. Coconut flour is too absorbent and requires too many eggs, so they turn out overly moist and rather spongy. Scones should be on the dry side and a little bit crumbly but still very tender.
If you can’t access vanilla bean powder, you can use the seeds from 1 vanilla bean, or 1 teaspoon vanilla extract. The extract obviously won’t give the flecked appearance of vanilla seeds, but it will taste delicious!
The consistency of the glaze can differ depending on what sweetener you use, so you may or may not have to add water to thin it out. Add the water a tiny bit at a time (half a teaspoon is good), as it can thin out quickly.
You can skip the glaze if you prefer, but I recommend adding a little more sweetener to the scones themselves, to make up for it.
Sweetener Options
As noted above, I prefer erythritol sweeteners for scones. While you can use whatever sweetener you like best, you should be aware that allulose may make them very soft and cakey, rather than firm and tender.
For the glaze, any powdered sweetener should do the trick. However, powdered allulose thins out faster than powdered erythritol, so add the liquids slowly. Glazes made with allulose also take a long time to set, so leave the scones out overnight to help dry it out.
Keto Vanilla Bean Scones
Ingredients
Scones:
- 3 cups (336 g) almond flour
- 1/4 cup (47.5 g) sweetener, (erythritol recommended)
- 1 tbsp baking powder
- 1 tsp vanilla powder, ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup (56.75 g) melted butter
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Glaze:
- 1/3 cup (63.33 g) powdered sweetener
- 1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
- 3 tbsp (45.65 g) heavy cream
- Water , if your glaze is too thick
Instructions
Scones:
- Preheat the oven to 325ºF and line a large baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
- Stir in the eggs, melted butter, cream and vanilla extract until the dough comes together.
- Split the dough into 3 equal portions and form into disks, each about 1 inch thick and 5 to 6 inches in diameter. Cut each disk into 8 equal pieces.
- Separate the scones and place on prepared baking sheet. Bake 15 to 18 minutes, or until just golden and firm to the touch.
- Remove and let cool completely.
Glaze:
- In a medium bowl, whisk together the sweetener, vanilla powder, and cream until well combined. If your glaze is very thick, add water 1 teaspoon at a time until a dippable consistency is achieved.
- Dip the top of each scone into glaze and place on a baking rack until set.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I have made these twice in the last 3 days. I made them as written except used my homemade vanilla paste ( about a tablespoon). The second batch I made using a size 20 cookie scoop (made 11). They are a tiny bit higher carbs, but oh my gosh they are awesome! Thank you for the recipes. Everything I’ve tried of yours has been really good????
Making these this morning and wondering how to store them?
They are fine on the counter for 3 days or so. In the fridge for longer than that.
These were SO EASY, and delicious! My smöl child loved them too.
Just to be clear, the recipe calls for 1 teaspoon vanilla powder ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 teaspoon vanilla extract, PLUS another 1/2 teaspoon of vanilla extract?
Yes.
Can I freeze them? I’m only cooking for one and I don’t think I can eat them in a week.
Thanks!
I just made the vanilla bean scones and they came out great! Thank you so much for all your great recipes! By the way, I followed the recipe exactly as written. 🙂
I’m not sure if everyone is using the same recipe as me….it was so crumbly after all the ingredients, that I had to keep adding water until it somewhat held toigether….and then it still crumbled apart after it baked. I’m sure it’s just me cause I didn’t see any other comments like mine. It also tasted like baking soda, which I did not use. I followed the recipe to the “T”.
Everyone is following the same recipe, but clearly something went wrong because this recipe works are written. What almond flour did you use? Or did you accidentally use coconut flour?
The recipe might have been easier to complete if you add a line. “Separate the wedges and distribute on the pan.”
I don’t have high speed internet and couldn’t watch the video. I realized halfway through and pulled them out to separate and distribute. I may be the only one to have not realized. They are a little tough looking but truly delicious! Thanks!
That’s a good point, thank you. I thought it did indicate that but I must have missed putting it in.
Thank you for these! They are a delightful game-changer and now a permanent part of my family’s life. It’s so nice to find something so delicious, easy to make, and all-around satisfying for everyone.
Would stevia work in this vanilla bean scone recipe?
In the scones, yes. In the glaze, no.
Loved these so much substituted almond extract for vanilla extract and added toasted sliced almonds on top of the scone glaze. Very good too. Today I made the pumpkin pecan scones—which are now my NEW favorite!
If using Monkfruit would it be the same amount as swerve ?
Well that entirely depends on which “monk fruit” you are referring to.
Love your blog! I have Monk fruit sweetener … would that work as a substitute for Swerve?
If you mean Lakanto, then yes probably.
Anyone try with almond flavor?
I don’t have vanilla powder but I do have vanilla bean paste. Could I use that instead?
That typically has sugar in it. Yes you can but if you want to avoid the sugar, just do vanilla extract.
Hey Carolyn, i had a quick question. What can I use instead of the sweetener? Would it be ok to just use plain sugar?
I am sorry I don’t bake with sugar so I really can’t advise whether it will work.
Love these! Such a treat. Has anyone tried adding a little lemon zest? I’m tempted, but also don’t want to mess with a good thing!
Thank you for all your recipes – I have two of your cookbooks and am slowing making everything!
I am sure it would be lovely!
I tried this time – about a 1/2 teaspoon of lemon zest in the glaze and it worked – so yummy! Note, I didn’t measure, so just kept adding a little bit at a time and trying it until it was lemony enough.
Thanks!