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
Mini Vanilla Bean Scones
Ingredients
Scones:
- 3 cups (336 g) almond flour
- 1/3 cup (60.67 g) 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 (56.75 g) melted butter
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Glaze:
- 1/2 cup (91 g) 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 (59.5 g) heavy cream
- Water , if your glaze is too thick
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.
- 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.
Glaze:
- 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.
Video
Nutrition
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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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.
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.
Just wanted to confirm that it is 1 tablespoon baking powder, if you could confirm this would greatly appreciate it, thanks
Yup. 1 tablespoon.
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 🙂
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.
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!
I just made these and they are amazing! Mine came out a little more cakey than scone but I’m not complaining! Delicious!
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☺️
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.
Isn’t Ghee just clarified butter?
It is but because the milk solids are removed, it’s pure fat and completely lactose free which means many people can tolerate it.
Hi Carolyn
Can I use vanilla bean paste instead? If yes how much ?
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?
Can you tell me if these are gluten free? They look yummy!
Yes, they are gluten-free.
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
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!
How best to store these scones and how long will they keep?
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.
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”
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.
Loving the look of these scones – they look like they’d blow Starbucks’ scones out of the water! 🙂
Vanilla Bean is one of my favorite flavors. These look divine.