A delicious low carb knock off of Starbucks’ Mini Vanilla Bean Scones. Get your cappuccino ready, because breakfast is served!
I’ve made no secret on this blog of my Starbucks addiction. The funny part is, it’s not like I go every day. Or even every week. It’s just that I really love all things Starbucks. I love the way it feels to walk into a Starbucks and order your favourite coffee drink. I love the warm wood panelling and the modern design of the stores. I love the coffee and I love that they let you order it pretty much any way you want, to suit almost any dietary needs. I ordered a cappuccino the other day and asked for it to be made with half and half instead of milk. That has a name, I discovered; it’s called a cafe breva. So now I can order it again with the proper Starbucks terminology. Because yes, friends, I have swallowed the Starbucks lifestyle and all the lingo hook, line, and sinker. And I am okay with that.
I used to also have quite an affection for many of the Starbucks baked goods. Even now, when I stand in line to order my rocket fuel with half and half, I eye them lovingly. But these days, I am not looking at them with any temptation to actually eat them, but more with the idea of gaining some inspiration. Because I love nothing more than making over an old favourite and I have found that Starbucks treats lend themselves very well to makeovers. I’ve already done any number of them, actually, and now here is one more.
Those cute little mini vanilla bean scones are just an ideal subject for low-carbification. I can make a rocking good low carb scones 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 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. Of course, you can do that in this recipe if you choose but I suspect that vanilla powder is going to be very useful. I’ve even sprinkled it on my homemade cafe breva for a real coffee house experience at home! Do be forewarned if you choose to order some yourself. There are “vanilla powders” out there that are actually mixes of ground vanilla beans and sugar. Just get the straight up ground vanilla beans and you will be all set.
And be sure to check out all of my other Starbucks copycat recipes below!
Mini Vanilla Bean Scones
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 202 Calories from fat 156 | |
| % Daily Value | |
| Total Fat 17.34g | 27% |
| Cholesterol 41mg | 14% |
| Carbohydrate 6.82g | 2% |
| Dietary Fiber 3.09g | 12% |
| Protein 7.24g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
A delicious low carb knock off of Starbucks' Mini Vanilla Bean Scones. Get your cappuccino ready, because breakfast is served!
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
- 1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1 1/2 tbsp water
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.
- 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, cream and water until well combined. Dip the top of each scone into glaze and place on a baking rack until set.
Recipe Notes
Serves 12. Each serving has 6.82 g of carbs and 3.09 g of fiber. Total NET CARBS = 3.73 g.
Food energy: 202kcal Total fat: 17.34g Calories from fat: 156 Cholesterol: 41mg Carbohydrate: 6.82g Total dietary fiber: 3.09g Protein: 7.24g
Other Low Carb Starbucks Copycat Recipes
Vanilla Bean is one of my favorite flavors. These look divine.
Loving the look of these scones – they look like they’d blow Starbucks’ scones out of the water! 🙂
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.
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.
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”
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
I still use it and it tastes fine by me!
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
Can you tell me if these are gluten free? They look yummy!
Yes, they are gluten-free.
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!
Yes, ghee and full fat coconut milk would work well.
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☺️
I just made these and they are amazing! Mine came out a little more cakey than scone but I’m not complaining! Delicious!
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!
Glad you liked them!
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
They will keep for a week in the fridge.
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 🙂
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.
Thank you 🙂
Just wanted to confirm that it is 1 tablespoon baking powder, if you could confirm this would greatly appreciate it, thanks
Yup. 1 tablespoon.
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.
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.
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 !
Thanks for letting me know!
absolutely fantastic! very tender but not too much crumbling and ultimately delicious!
I’m wondering if you could replace some of the almond flour for oat fiber to lower the carbs?
Possibly but it’s much drier so be prepared to add a little more oil or eggs.