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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These scones are soooo delicious!! We’re obsessed! Thanks for sharing!
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!!
No, just the 1 tsp in the scones themselves. Thanks so much!
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!!
Thank you, Lisa. What a lovely compliment!
Hi! Thanks for sharing this recipe. Will these last in the mail if I do 2-3 day priority mail?
I think so. I’ve never tried to send them to anyone.
I just made these and hubby and I love them. Will these freeze well?
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!
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!!
Sure, I can’t see why not! Use coconut milk too, if you prefer.
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.
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.)
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.
I wish I had these to go with the coffee I’m drinking right now.
No need to go to the coffee shop again! And that glaze on top is perfect!
These with a cup of tea would be perfection!
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!.
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.
absolutely fantastic! very tender but not too much crumbling and ultimately delicious!
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!