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 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.
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
The famous Starbucks mini vanilla bean scones go keto and sugar-free. Grab a cup of coffee and enjoy yourself a healthy breakfast treat.
- 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
- 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
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Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
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In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
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Stir in eggs, melted butter, cream and vanilla extract until dough comes together.
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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.
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Place on prepared baking sheet and bake 15 to 18 minutes, or until just golden and firm to the touch.
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Remove and let cool completely.
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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.
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Dip the top of each scone into glaze and place on a baking rack until set.
Recipe Video
Donna Hup says
Vanilla Bean is one of my favorite flavors. These look divine.
Joan Hayes says
Loving the look of these scones – they look like they’d blow Starbucks’ scones out of the water! 🙂
Kristin says
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.
Carolyn says
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.
tiffany says
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”
Lesley says
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
Carolyn says
I still use it and it tastes fine by me!
Christine Norris says
How best to store these scones and how long will they keep?
Carolyn says
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.
Pam says
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
Kim says
Can you tell me if these are gluten free? They look yummy!
Carolyn says
Yes, they are gluten-free.
Kathy says
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!
Carolyn says
Yes, ghee and full fat coconut milk would work well.
cathy says
Isn’t Ghee just clarified butter?
Carolyn says
It is but because the milk solids are removed, it’s pure fat and completely lactose free which means many people can tolerate it.
Dk says
Hi Carolyn
Can I use vanilla bean paste instead? If yes how much ?
Carolyn says
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?
Natalie says
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☺️
Deborah says
I just made these and they are amazing! Mine came out a little more cakey than scone but I’m not complaining! Delicious!
Deirdre says
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!
Carolyn says
Glad you liked them!
Kristy says
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
Carolyn says
They will keep for a week in the fridge.
Tanya says
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 🙂
Carolyn says
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.
Tanya says
Thank you 🙂
Diane says
Just wanted to confirm that it is 1 tablespoon baking powder, if you could confirm this would greatly appreciate it, thanks
Carolyn says
Yup. 1 tablespoon.
Bridget says
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.
Meg says
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.
mindy says
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 !
Carolyn says
Thanks for letting me know!
Courtney says
absolutely fantastic! very tender but not too much crumbling and ultimately delicious!
Cindi says
I’m wondering if you could replace some of the almond flour for oat fiber to lower the carbs?
Carolyn says
Possibly but it’s much drier so be prepared to add a little more oil or eggs.
Kalena says
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!.
Jennifer Farley says
These with a cup of tea would be perfection!
Erin @ Dinners, Dishes, and Desserts says
No need to go to the coffee shop again! And that glaze on top is perfect!
Meseidy Rivera says
I wish I had these to go with the coffee I’m drinking right now.
Jennifer Blake says
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.
Elaine says
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.
Lisa L says
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.)
Jan says
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!!
Carolyn says
Sure, I can’t see why not! Use coconut milk too, if you prefer.
Erica says
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!
Lisa Lekousi says
I just made these and hubby and I love them. Will these freeze well?
Madison says
Hi! Thanks for sharing this recipe. Will these last in the mail if I do 2-3 day priority mail?
Carolyn says
I think so. I’ve never tried to send them to anyone.
Lisa L says
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!!
Carolyn says
Thank you, Lisa. What a lovely compliment!
Karen Mahoney says
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!!
Carolyn says
No, just the 1 tsp in the scones themselves. Thanks so much!
Chelsea says
These scones are soooo delicious!! We’re obsessed! Thanks for sharing!
Sara Welch says
Looking forward to making these for breakfast tomorrow! Will pair perfectly with my morning cup of coffee!
Katie says
The keto diet is always so hard for me, but these scones surely made it easier! So delicious, and guilt-free!
Kelly says
So brilliant- these are delicious!
Becky Hardin says
These so awesome! And so delicious!
Lanée Johnson says
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!
carol says
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?
Carolyn says
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.
Tamara says
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 🙂
Glorianne says
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!
Carolyn says
So glad you liked them!
Glorianne says
Should have added the 5 stars!
Brandee says
Made a batch today, delicious and easy!! Thanks!
Kellie says
These are delicious. Just wondering if there is a way to make the glaze harden.
Carolyn says
It will firm up within a few hours, unless you used a different sweetener?
Wendy says
What is the net carb count per serving please?
Carolyn says
You should be able to do the math yourself there. Total – fibre.
Lauren Bomhof says
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!
Carolyn says
What sweetener were you using?
Ruth A Belmont says
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?
Carolyn says
You can try sunflower seed flour but it will have a distinct green-grey appearance.
Mary C says
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.
Carolyn says
Do you mean an erythritol based sweetener that has some monk fruit in it, like Lakanto? If so, then yes.
Mary C says
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!
Mary C says
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.
Tammy Bean says
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.
Terry P says
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!
Carolyn says
I am sure it would be lovely!
Terry P says
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!
Afshan Syeda says
Hey Carolyn, i had a quick question. What can I use instead of the sweetener? Would it be ok to just use plain sugar?
Carolyn says
I am sorry I don’t bake with sugar so I really can’t advise whether it will work.
MJ says
Anyone try with almond flavor?
Shannon says
I don’t have vanilla powder but I do have vanilla bean paste. Could I use that instead?
Carolyn says
That typically has sugar in it. Yes you can but if you want to avoid the sugar, just do vanilla extract.
Cori says
Love your blog! I have Monk fruit sweetener … would that work as a substitute for Swerve?
Carolyn says
If you mean Lakanto, then yes probably.
Lisa says
If using Monkfruit would it be the same amount as swerve ?
Carolyn says
Well that entirely depends on which “monk fruit” you are referring to.
Dawnj says
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!