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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 18, 2019

Mini Vanilla Bean Scones – Keto Recipe

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

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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.

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 21 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.

Recipe 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.

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Filed Under: Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, heavy cream, vanilla

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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.

Reader Interactions

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Comments

  1. Donna Hup says

    August 3, 2015 at 8:07 am

    Vanilla Bean is one of my favorite flavors. These look divine.

    Reply
  2. Joan Hayes says

    August 3, 2015 at 9:25 am

    Loving the look of these scones – they look like they’d blow Starbucks’ scones out of the water! 🙂

    Reply
  3. Kristin says

    August 3, 2015 at 9:54 am

    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
    • Carolyn says

      August 3, 2015 at 10:06 am

      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. tiffany says

    August 3, 2015 at 10:49 am

    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. Lesley says

    August 4, 2015 at 3:34 pm

    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
    • Carolyn says

      August 4, 2015 at 3:42 pm

      I still use it and it tastes fine by me!

      Reply
    • Christine Norris says

      March 2, 2020 at 7:07 pm

      How best to store these scones and how long will they keep?

      Reply
      • Carolyn says

        March 2, 2020 at 8:58 pm

        They can simply be in the counter for 3 or 4 days (covered or wrapped up) but should be refrigerated if you think they will be around longer.

        Reply
  6. Pam says

    August 4, 2015 at 7:42 pm

    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
  7. Kim says

    August 11, 2015 at 2:23 pm

    Can you tell me if these are gluten free? They look yummy!

    Reply
    • Carolyn says

      August 11, 2015 at 4:45 pm

      Yes, they are gluten-free.

      Reply
  8. Kathy says

    August 14, 2015 at 3:43 pm

    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
    • Carolyn says

      August 14, 2015 at 6:32 pm

      Yes, ghee and full fat coconut milk would work well.

      Reply
    • cathy says

      March 3, 2020 at 3:44 pm

      Isn’t Ghee just clarified butter?

      Reply
      • Carolyn says

        March 3, 2020 at 5:22 pm

        It is but because the milk solids are removed, it’s pure fat and completely lactose free which means many people can tolerate it.

        Reply
    • Dk says

      September 11, 2020 at 9:54 pm

      Hi Carolyn
      Can I use vanilla bean paste instead? If yes how much ?

      Reply
      • Carolyn says

        September 12, 2020 at 7:48 am

        You could but it usually contains sugar. And I don’t know how much, because I don’t use it. Guessing about the same amount?

        Reply
  9. Natalie says

    August 20, 2015 at 12:46 pm

    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. Deborah says

    August 24, 2015 at 6:56 pm

    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. Deirdre says

    September 26, 2015 at 7:41 am

    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
    • Carolyn says

      September 26, 2015 at 8:17 am

      Glad you liked them!

      Reply
  12. Kristy says

    October 10, 2015 at 5:14 pm

    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
    • Carolyn says

      October 10, 2015 at 5:54 pm

      They will keep for a week in the fridge.

      Reply
  13. Tanya says

    October 10, 2015 at 7:34 pm

    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
    • Carolyn says

      October 11, 2015 at 8:12 am

      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
      • Tanya says

        October 13, 2015 at 8:04 pm

        Thank you 🙂

        Reply
  14. Diane says

    April 14, 2016 at 12:39 pm

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

    Reply
    • Carolyn says

      April 14, 2016 at 1:57 pm

      Yup. 1 tablespoon.

      Reply
  15. Bridget says

    April 26, 2016 at 12:00 pm

    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. Meg says

    June 3, 2016 at 7:30 pm

    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. mindy says

    August 7, 2016 at 11:18 am

    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
    • Carolyn says

      August 7, 2016 at 12:08 pm

      Thanks for letting me know!

      Reply
  18. Courtney says

    January 22, 2017 at 8:52 pm

    absolutely fantastic! very tender but not too much crumbling and ultimately delicious!

    Reply
  19. Cindi says

    May 6, 2017 at 3:36 pm

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

    Reply
    • Carolyn says

      May 6, 2017 at 3:39 pm

      Possibly but it’s much drier so be prepared to add a little more oil or eggs.

      Reply
  20. Kalena says

    January 17, 2018 at 1:30 pm

    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
  21. Jennifer Farley says

    February 5, 2018 at 6:23 pm

    5 stars
    These with a cup of tea would be perfection!

    Reply
  22. Erin @ Dinners, Dishes, and Desserts says

    February 6, 2018 at 8:45 am

    5 stars
    No need to go to the coffee shop again! And that glaze on top is perfect!

    Reply
  23. Meseidy Rivera says

    February 6, 2018 at 11:24 am

    5 stars
    I wish I had these to go with the coffee I’m drinking right now.

    Reply
  24. Jennifer Blake says

    February 6, 2018 at 11:26 am

    5 stars
    I am one of those weird people that would prefer vanilla over chocolate so this sounds like the perfect treat to go with my tea.

    Reply
  25. Elaine says

    February 6, 2018 at 10:11 pm

    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
    • Lisa L says

      June 23, 2019 at 3:38 pm

      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. Jan says

    February 7, 2018 at 3:57 pm

    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
    • Carolyn says

      February 7, 2018 at 4:07 pm

      Sure, I can’t see why not! Use coconut milk too, if you prefer.

      Reply
  27. Erica says

    March 19, 2018 at 6:03 pm

    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
  28. Lisa Lekousi says

    March 3, 2019 at 9:23 am

    I just made these and hubby and I love them. Will these freeze well?

    Reply
  29. Madison says

    April 14, 2019 at 6:19 pm

    Hi! Thanks for sharing this recipe. Will these last in the mail if I do 2-3 day priority mail?

    Reply
    • Carolyn says

      April 14, 2019 at 9:08 pm

      I think so. I’ve never tried to send them to anyone.

      Reply
  30. Lisa L says

    June 23, 2019 at 11:26 am

    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
    • Carolyn says

      June 23, 2019 at 11:59 am

      Thank you, Lisa. What a lovely compliment!

      Reply
  31. Karen Mahoney says

    June 24, 2019 at 9:10 am

    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
    • Carolyn says

      June 24, 2019 at 12:29 pm

      No, just the 1 tsp in the scones themselves. Thanks so much!

      Reply
  32. Chelsea says

    June 26, 2019 at 9:25 am

    5 stars
    These scones are soooo delicious!! We’re obsessed! Thanks for sharing!

    Reply
  33. Sara Welch says

    June 26, 2019 at 10:15 am

    5 stars
    Looking forward to making these for breakfast tomorrow! Will pair perfectly with my morning cup of coffee!

    Reply
  34. Katie says

    June 26, 2019 at 10:40 am

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

    Reply
  35. Kelly says

    June 26, 2019 at 11:15 am

    5 stars
    So brilliant- these are delicious!

    Reply
  36. Becky Hardin says

    June 26, 2019 at 11:27 pm

    5 stars
    These so awesome! And so delicious!

    Reply
  37. Lanée Johnson says

    June 27, 2019 at 11:59 am

    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. carol says

    June 30, 2019 at 9:37 pm

    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
    • Carolyn says

      June 30, 2019 at 10:02 pm

      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. Tamara says

    July 15, 2019 at 11:56 am

    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. Glorianne says

    July 23, 2019 at 9:30 pm

    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
    • Carolyn says

      July 23, 2019 at 9:36 pm

      So glad you liked them!

      Reply
  41. Glorianne says

    July 23, 2019 at 9:32 pm

    5 stars
    Should have added the 5 stars!

    Reply
  42. Brandee says

    August 3, 2019 at 8:58 pm

    5 stars
    Made a batch today, delicious and easy!! Thanks!

    Reply
  43. Kellie says

    August 13, 2019 at 5:33 pm

    5 stars
    These are delicious. Just wondering if there is a way to make the glaze harden.

    Reply
    • Carolyn says

      August 13, 2019 at 6:17 pm

      It will firm up within a few hours, unless you used a different sweetener?

      Reply
  44. Wendy says

    August 19, 2019 at 1:37 pm

    What is the net carb count per serving please?

    Reply
    • Carolyn says

      August 19, 2019 at 4:46 pm

      You should be able to do the math yourself there. Total – fibre.

      Reply
  45. Lauren Bomhof says

    September 1, 2019 at 9:19 pm

    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
    • Carolyn says

      September 2, 2019 at 8:54 am

      What sweetener were you using?

      Reply
  46. Ruth A Belmont says

    October 21, 2019 at 3:51 pm

    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
    • Carolyn says

      October 21, 2019 at 5:31 pm

      You can try sunflower seed flour but it will have a distinct green-grey appearance.

      Reply
  47. Mary C says

    November 12, 2019 at 2:52 pm

    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
    • Carolyn says

      November 12, 2019 at 3:29 pm

      Do you mean an erythritol based sweetener that has some monk fruit in it, like Lakanto? If so, then yes.

      Reply
      • Mary C says

        November 12, 2019 at 3:58 pm

        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
        • Mary C says

          November 12, 2019 at 4:02 pm

          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. Tammy Bean says

    December 25, 2019 at 11:15 am

    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. Terry P says

    January 4, 2020 at 9:49 am

    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
    • Carolyn says

      January 4, 2020 at 10:34 am

      I am sure it would be lovely!

      Reply
      • Terry P says

        May 25, 2020 at 12:52 pm

        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. Afshan Syeda says

    January 5, 2020 at 7:57 pm

    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
    • Carolyn says

      January 6, 2020 at 1:15 pm

      I am sorry I don’t bake with sugar so I really can’t advise whether it will work.

      Reply
  51. MJ says

    January 25, 2020 at 11:03 pm

    Anyone try with almond flavor?

    Reply
    • Shannon says

      March 16, 2020 at 3:13 pm

      I don’t have vanilla powder but I do have vanilla bean paste. Could I use that instead?

      Reply
      • Carolyn says

        March 16, 2020 at 3:25 pm

        That typically has sugar in it. Yes you can but if you want to avoid the sugar, just do vanilla extract.

        Reply
  52. Cori says

    June 30, 2020 at 7:15 pm

    Love your blog! I have Monk fruit sweetener … would that work as a substitute for Swerve?

    Reply
    • Carolyn says

      July 1, 2020 at 7:20 am

      If you mean Lakanto, then yes probably.

      Reply
  53. Lisa says

    July 28, 2020 at 9:49 am

    If using Monkfruit would it be the same amount as swerve ?

    Reply
    • Carolyn says

      July 28, 2020 at 12:40 pm

      Well that entirely depends on which “monk fruit” you are referring to.

      Reply
  54. Dawnj says

    November 19, 2020 at 11:38 pm

    5 stars
    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!

    Reply

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