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
Ingredients
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
Glaze:
- 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
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
Zaruka says
Can I freeze them? I’m only cooking for one and I don’t think I can eat them in a week.
Thanks!
Suzette Sims says
I just made the vanilla bean scones and they came out great! Thank you so much for all your great recipes! By the way, I followed the recipe exactly as written. 🙂
Kari says
I’m not sure if everyone is using the same recipe as me….it was so crumbly after all the ingredients, that I had to keep adding water until it somewhat held toigether….and then it still crumbled apart after it baked. I’m sure it’s just me cause I didn’t see any other comments like mine. It also tasted like baking soda, which I did not use. I followed the recipe to the “T”.
Carolyn says
Everyone is following the same recipe, but clearly something went wrong because this recipe works are written. What almond flour did you use? Or did you accidentally use coconut flour?
Margie says
The recipe might have been easier to complete if you add a line. “Separate the wedges and distribute on the pan.”
I don’t have high speed internet and couldn’t watch the video. I realized halfway through and pulled them out to separate and distribute. I may be the only one to have not realized. They are a little tough looking but truly delicious! Thanks!
Carolyn says
That’s a good point, thank you. I thought it did indicate that but I must have missed putting it in.
Lynne says
Thank you for these! They are a delightful game-changer and now a permanent part of my family’s life. It’s so nice to find something so delicious, easy to make, and all-around satisfying for everyone.
Robin says
Would stevia work in this vanilla bean scone recipe?
Carolyn says
In the scones, yes. In the glaze, no.
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!
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.
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.
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.
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.
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!
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.
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.
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.
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?
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.
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?
Brandee says
Made a batch today, delicious and easy!! Thanks!
Glorianne says
Should have added the 5 stars!