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!
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!
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.
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?
Love Starbucks? Here are more Keto Copycat Recipes
Mini Vanilla Bean 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
- 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
- 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.
- 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.
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….
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.
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.
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
Unless you live in a very hot environment, it should be fine for 2 to 3 days, easily.
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!
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.
Love the idea!
These are great. How should these be stored and for how long?
They are fine on the counter for a few days in a covered container. In the fridge if they will be around longer.
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?