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Mini Vanilla Bean Scones – Keto Recipe

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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!

Vanilla bean scones on a blue 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.

How to Make Mini Vanilla Bean Scones

Watch my video to see just how to make these delicious keto vanilla bean scones.

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 1/2 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

 

5 from 20 votes
Close up of keto vanilla bean scones on a baking rack
Print
Mini Vanilla Bean Scones
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

The famous Starbucks mini vanilla bean scones go keto and sugar-free. Grab a cup of coffee and enjoy yourself a healthy breakfast treat.

Course: Breakfast
Cuisine: Bread
Keyword: almond flour scones, vanilla bean scones
Servings: 12 servings
Calories: 202 kcal
Ingredients
Scones:
  • 3 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 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 melted butter
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
Glaze:
  • 1/2 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
  • 1/4 cup heavy cream
  • Water if your glaze is too thick
US Customary - Metric
Instructions
Scones:
  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
  3. Stir in eggs, melted butter, cream and vanilla extract until dough comes together.
  4. 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.
  5. Place on prepared baking sheet and bake 15 to 18 minutes, or until just golden and firm to the touch.
  6. Remove and let cool completely.
Glaze:

  1. 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.

  2. Dip the top of each scone into glaze and place on a baking rack until set.

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.

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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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Comments

  3. I love all your recipes and blogs, I am disappointed that you like Starbucks!!!! You live in Stumptown now…so many GOOD coffee choices! Just a friendly chiding from a devoted fan…..and fellow T1D.

    Reply

    • Haha, I get it. But I am a new transplant to Stumptown and I am exploring the coffee scene. I do frequent some independent coffee places, I just still like the Starbucks “style”, if you will.

      Reply

  4. My kid’s first sentence was actually copying me hollering my order at the Starbucks drive thru! He couldn’t pronounce Starbucks so he said “Saba Saba, decaf mocha and bacon sandwich”

    Reply

  5. Hello Carolyn,

    I remember a while back you stated you like NuNaturals Vanilla Stevia liquid. I purchased this product and really like it. Was going to reorder on Amazon and noticed a few comments from people stating they have changed the product and it doesn’t taste anything like it used to. Have you found this to be true? If so, can you refer me to a product you like.

    Thank you,
    Lesley

    Reply

  6. Hubby and I tried these today. What a great recipe! It has been ages since we’ve had anything remotely “cake-like,” and we enjoyed the heck out of these little scones. Thank you!

    Pam

    Reply

  8. Being dairy free, would using ghee instead of the butter work?

    Also coconut creamer or full fat coconut canned milk instead of cream?

    They look so good!

    Reply

  9. I just made these and they are amazing!!!! Dessert for breakfast??!! Yum! Only change I made was to use cream cheese instead of cream in the icing. My son wanted to use the cream in his little icrcream maker☺️

    Reply

  10. I just made these and they are amazing! Mine came out a little more cakey than scone but I’m not complaining! Delicious!

    Reply

  11. made these last nite ! Very good & easy to make! Didn’t need the water for the glaze.
    Will put these in my rotation!
    Thank you!

    Reply

  12. These look great! How long do they keep for? Do they need to be kept in the fridge? Just wondering if I should half the recipe depending how long they keep for 🙂
    Thanks

    Reply

  13. Hi there, I am in Australia and we differentiate between almond flour and almond meal (ground almonds), so I am wondering for your recipe which one I need. FYI Almond flour here is the dehydrated pulp left over from making almond milk and is much drier with less oil content than almond meal.
    Thank you 🙂

    Reply

    • Almond flour here is just ground almonds but I try to get the finest one I can. Coarse ones can make things not turn out very well. If your almond meal is to coarse, i would do a combo of both to get a finer consistency.

      Reply

  14. Just wanted to confirm that it is 1 tablespoon baking powder, if you could confirm this would greatly appreciate it, thanks

    Reply

  15. These are fantastic! I’ll also use this as a base recipe for different flavored scones. Thank you! Thank you! My little ones love them for breakfast.

    Reply

  16. Made these today, so delicious and also approved by the non-low carber in the family! Also made the coffee cake last week which was a big hit. You are amazing, thank you for these recipes. I have about 20 bookmarked for trying out! You have made low carbing so much more exciting.

    Reply

  17. Hi Carolyn,
    I was trying to get to the maple pecan scone recipe but the link takes you to the pumpkin muffins ( they’re wonderful btw) tried it 4x. I’m going to search for it a different way but thought I’d let you know. Trying to get back on track, I lost 18 lbs which I would’ve never achieved without the help of your fabulous recipes. I fell off the wagon and I’m trying to get back on track with a little help from you !

    Reply

  19. I’m wondering if you could replace some of the almond flour for oat fiber to lower the carbs?

    Reply

  20. I just made these with Bob’s Red Mill Paleo flour. I adjusted the cream to 12 – 14 tablespoons because of the coconut flour that in the Paleo flour. I also used two tablespoons of baking powder. They came out great and my family topped them with homemade clotted cream! Yummy!.

    Reply

  25. These scones look amazing. Wish I could tolerate swerve or any sugar alcohols. The only sweeteners I can tolerate are stevia, coconut sugar, maple syrup and honey, all of the latter I realize are not Keto; sadly.
    Maybe someday I’ll be healed enough to tolerate swerve and other alternate sweeteners. Thanks for the eye candy.

    Reply

    • Elaine, I cannot do artificial sugars as most give me a migraine. I can, however,use monk fruit (erythritol). Try substituting that for the Swerve. However, I think Swerve is erythritol based also. I just prefer Monk Fruit. (If you are in the US, some Costco’s carry it.)

      Reply

  26. I am wondering if I can use strained whole milk yogurt (IP recipe) instead of heavy cream? I am lactose intolerant so I want to avoid dairy. These look so good!!

    Reply

  27. 5 stars
    Vanilla scones were my favorite Starbucks confection, and these copycats are fantastic! It’s been years since I’ve had one from Starbucks, but I do think these are so close to the original: less biscuit-like and slightly more bready than standard scones, and perfectly simple in flavor. My husband and I really enjoyed them. Highly recommended. Thanks Carolyn!

    Reply

  30. I am relatively new to Keto, about 2 months, and every recipe of yours I have tried has been spectacular! Yours is the only food blog I follow! Thanks for what you do!!

    Reply

  31. If I was to go with the vanilla extract instead of the ground vanilla powder would I use both the 1 tsp substitute and the 1/2 tsp at the end of the recipe for a total of 1 1/2 tsp? Thanks for all you do. Love your blog and facebook page. Follow it daily!!

    Reply

  34. 5 stars
    The keto diet is always so hard for me, but these scones surely made it easier! So delicious, and guilt-free!

    Reply

  37. 5 stars
    My T1D 12 yr old was in a breakfast rut, but this recipe snapped him right out of it…thank you!! We decided to skip the glaze and topped instead with your whipping cream recipe and fresh berries…so delicious and steady blood sugars all morning long!

    Reply

  38. 5 stars
    very very good! i love baking scones and these were my first keto version. mine were a little on the dry side without icing. one question tho; i measure my almond flour since ive had such bad luck with keto baking recipes. my dough was a lot more sticky than your, hard to deal withs do u measure out your flour or do you weigh?

    Reply

    • I usually do volume but when I weigh it, which I sometimes do, I find that my brand (Bob’s Red mill) comes to about 100g per cup.

      Reply

  39. 5 stars
    These turned out perfect and were absolutely delicious! I will definitely want to get the vanilla bean powder for the next time since I only had extract. They were still good though 🙂

    Reply

  40. This was my first attempt at Keto baking. They’re awesome!! Thank you for your great recipes! I’ll be trying more of them. I appreciate the fact that you personally work through these recipes, taste test them, and offer options. I’ve bookmarked your site, definitely a fan!

    Reply

  45. 5 stars
    Hi there, quick question. When I put the glaze on, it kind of sunk into the scones instead of nicely sitting on top. Was it too liquidy? Does anyone else have this? They are totally yum regardless!

    Reply

  46. I’d love to make these! My challenge is there is a severe tree nut/legume allergy in the household who is also wheat sensitive. I can’t use almond or coconut flours. What can I do instead?

    Reply

  47. Carolyn, I love your site and frequently look here for recipes. Would the Monkfruit Sweetner do well as a replacement? Thanks so much for all of your help.

    Reply

      • yes exactly. I went ahead and tried. I am taking the out of the oven now, and they smell wonderful! Will get back after I taste, but I see success!! Thanks for answering so quickly!

        Reply

        • 5 stars
          Carolyn, these are delicious! I used 1/4 tsp of Fiori Di Sicilia flavoring from King Arthur. I will make these again! Thank you for all of your help, you make this journey so much easier.

          Reply

  48. 5 stars
    Love this recipe! I also use it as my cookie recipe. Instead of doing a scone shape I use my cookie Or biscuit cutters. For Christmas I used a variety of sizes of the cutters and I even colored the icing to make them extra pretty. It made a wonderful display to give out to friends and family. I would have posted a picture but don’t think I can as a comment.

    Reply

  49. 5 stars
    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!

    Reply

      • 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!

        Reply

  50. Hey Carolyn, i had a quick question. What can I use instead of the sweetener? Would it be ok to just use plain sugar?

    Reply

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