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    Home » Muffins & Scones » Mini Vanilla Bean Scones – Keto Recipe

    Published: Jun 18, 2019 · Modified: Sep 10, 2021 by Carolyn

    Mini Vanilla Bean Scones – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    29.5K shares
    Jump to Recipe Print Recipe

    These mini vanilla bean scones are a healthy keto version of the famous Starbucks treat. Rich and delicious, but totally sugar-free so you can indulge healthfully. I’ve created a new video to show you just how easy they are to make!

    Titled image of a pile of mini keto vanilla bean scones on a blue patterned plate.

    These almond flour scones are a copycat of one of my favorite coffee shop treats. I have such a love of all things coffee and I have a particular love of scones. I am well known for my keto maple pecan scones, as well as my keto blueberry scones. And the lemon ricotta scones are also a reader favorite.

    I also have a healthy love of all things Starbucks. I don’t actually go there very often anymore, because I prefer to make my coffee at home. But I love the Starbucks culture, and the way you can order coffee almost any way you want. And when I’m traveling, Starbucks is a known quantity. I can get a decent cup of coffee if there’s a Starbucks.

    I used to have quite a thing for the baked goods too. I used to stand there, eyeing them lovingly, trying to decide what I might like to eat. But now I look to them more for inspiration than anything else. Starbucks treats lend themselves very well to keto makeovers. I already have quite a few Starbucks copycat recipes.

    And now here is another one.

    Using Vanilla Powder for Vanilla Bean Scones

    Those cute little mini vanilla bean scones are just an ideal subject for a keto makeover. Here’s why:

    I already know I can make a rocking good low carb scone and I can make a rocking good vanilla glaze. It was only a matter of time before I put it all together.

    And part of the inspiration was the discovery of vanilla bean powder, which is really just ground up vanilla beans. It sure beats trying to scrape this infinitesimally small seeds out of a vanilla bean pod. They have a tendency to stick to your fingers and the knife. You’re lucky if you can get half of them in the dough!

    Close up of keto vanilla bean scones on a baking rack

    Admittedly, the vanilla bean powder is quite expensive. But no more so than actual vanilla beans. You only use ½ to 1 teaspoon per recipe so a bag would last for about 25 recipes. Whereas a package of 25 vanilla beans can cost seventy dollars!

    Do be forewarned if you choose to order some yourself. There is “vanilla powder” out there that is actually a mix of ground vanilla beans and sugar. Make sure you are looking for ground vanilla beans.

    You can also just use regular vanilla extract. I’ve provided instructions on how to do so in the recipe. This is my favorite brand of vanilla.

    Tips for Making Almond Flour Scones

    I’ve made a lot of low carb scones with almond flour, sometimes with a little coconut flour added in as well. But these vanilla bean scones are made entirely with almond flour.

    I really feel that almond flour provides the best texture for scones. Coconut flour is too absorbent and requires too many eggs, so your scones turn out overly moist and rather spongy. Scones should be on the dry side and a little bit crumbly but still very tender.

    Low carb scones on a white plate with strawberries

    However, unlike traditional scones, almond flour scones do require some eggs to hold them together properly and allow them to rise. Gluten free scones like this require more structure and a strong binding agent.

    Beyond that, the process is very similar to most scone recipes. You pat your dough out into a circle or rectangle and cut it into wedges, then bake as directed. These mini scones only take 15 to 20 minutes to bake.

    Then you can dip them into a lovely vanilla bean glaze and you have yourself a fantastic keto breakfast treat. Ready to make your own homemade vanilla bean scones?

    Mini vanilla scones on a baking rack

    Love Starbucks? Here are more Keto Copycat Recipes

    Pumpkin Cream Cheese Muffins

    Chocolate Fudge Crumb Bars

    Salted Caramel Cake Pops

    Keto Caramel Frappuccino

    Keto Egg Bites

    Keto Lemon Loaf

     

    Close up of keto vanilla bean scones on a baking rack

    Mini Vanilla Bean Scones

    The famous Starbucks mini vanilla bean scones go keto and sugar-free. Grab a cup of coffee and enjoy yourself a healthy breakfast treat.
    4.98 from 34 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Keyword: almond flour scones, vanilla bean scones
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 servings
    Calories: 202kcal

    Ingredients

    Scones:

    • 3 cups almond flour
    • ⅓ cup Swerve Sweetener
    • 1 tablespoon baking powder
    • 1 teaspoon vanilla powder ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 2 large eggs
    • ¼ cup melted butter
    • 2 tablespoon heavy cream
    • ½ teaspoon vanilla extract

    Glaze:

    • ½ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla powder OR seeds of ½ a vanilla bean OR ½ teaspoon vanilla extract
    • ¼ cup heavy cream
    • Water if your glaze is too thick
    US Customary - Metric

    Instructions

    Scones:

    • Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
    • In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
    • Stir in eggs, melted butter, cream and vanilla extract until dough comes together.
    • Split 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 and 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 Swerve, 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

    Nutrition Facts
    Mini Vanilla Bean Scones
    Amount Per Serving (2 scones)
    Calories 202 Calories from Fat 156
    % Daily Value*
    Fat 17.34g27%
    Cholesterol 41mg14%
    Carbohydrates 6.82g2%
    Fiber 3.09g12%
    Protein 7.24g14%
    * Percent Daily Values are based on a 2000 calorie diet.

    29.5K shares

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    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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      Recipe Rating




    1. JoAnna says

      February 22, 2023 at 5:56 pm

      5 stars
      I have been wanting to make these with a vanilla pod I have been hoarding. But when I went to make them I was out of cream. I decided to just use a whole stick of butter and due to the consistency I made them as drop cookies rather than scones for shaping. They are the most delicious, tender, and vanilla essenced soft sugar cookie thing I have ever made. I am not sure I can make them the correct way now….

      Reply
    2. Candace says

      January 26, 2023 at 4:13 pm

      Question, I think that mine are undercooked. They felt nice and firm so I took them out, iced them and then had a sample. They seem too moist in the middle. I left them in the oven for almost 20 minutes. Could it just be because they aren’t completely cool yet? I guess there’s no way to cook them further now that the icing has been added is there? They taste INCREDIBLE though.

      Reply
      • Carolyn says

        January 26, 2023 at 6:09 pm

        It does sound like they are under-baked. Remember, every oven is different! They are cooked, but just not as done as they should be. Put them in your fridge, that will help firm them up.

        Reply
    3. Cecily says

      January 05, 2023 at 4:20 pm

      Carolyn, you are my Keto Queen of dependably awesome recipes! Question, since you use a dairy cream for the glaze, (which I’m sure tastes best) do they need to be kept refrigerated or frozen? When I glaze using dairy it concerns me, so I usually compromise on nut milk, (I like Macadamia) or just vanilla extract and maybe a touch of good water? Maybe heating the cream would keep it from souring? Or that it has our safe sugar? In my canning, I’ve noticed it seems erythritol preserves? My cranberry sauce that doesn’t seal is good after months in my panty! (I use xylitol or allulose since it doesn’t crystallize. Thanks for your thoughts! Cheers! Cecily

      Reply
      • Carolyn says

        January 06, 2023 at 6:59 pm

        Unless you live in a very hot environment, it should be fine for 2 to 3 days, easily.

        Reply
    4. Ckreestone says

      November 05, 2022 at 12:29 pm

      5 stars
      I’m very picky and it’s rare that I find something keto/low carb that I like, especially sweets. Thank you for posting this 5-star recipe and all the hard work you put into it!

      Reply
      • Carolyn says

        November 05, 2022 at 1:17 pm

        That’s wonderful!

        Reply
    5. Trudi says

      September 12, 2022 at 4:03 am

      5 stars
      Made these on the weekend to have with a cup of tea. Used a cookie scoop and flattened them slightly to make small rounds. I called them “scone babies”, as in Australia scones are round and large. Served with butter and sugar free jam – fabulous.

      Reply
      • Carolyn says

        September 12, 2022 at 8:23 am

        Love the idea!

        Reply
    6. Gina says

      August 17, 2022 at 2:25 pm

      5 stars
      These are great. How should these be stored and for how long?

      Reply
      • Carolyn says

        August 17, 2022 at 3:52 pm

        They are fine on the counter for a few days in a covered container. In the fridge if they will be around longer.

        Reply
    7. Linda says

      April 02, 2022 at 3:24 pm

      5 stars
      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????

      Reply
    8. Laura says

      March 12, 2022 at 12:26 pm

      Making these this morning and wondering how to store them?

      Reply
      • Carolyn says

        March 12, 2022 at 2:21 pm

        They are fine on the counter for 3 days or so. In the fridge for longer than that.

        Reply
    9. Nellie says

      March 10, 2022 at 4:14 pm

      5 stars
      These were SO EASY, and delicious! My smöl child loved them too.

      Reply
    10. Valerie says

      March 05, 2022 at 8:08 pm

      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?

      Reply
      • Carolyn says

        March 06, 2022 at 10:01 am

        Yes.

        Reply
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