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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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?
Yes.
Can I freeze them? I’m only cooking for one and I don’t think I can eat them in a week.
Thanks!
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. 🙂
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”.
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?
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!
That’s a good point, thank you. I thought it did indicate that but I must have missed putting it in.
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.
Would stevia work in this vanilla bean scone recipe?
In the scones, yes. In the glaze, no.
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!
If using Monkfruit would it be the same amount as swerve ?
Well that entirely depends on which “monk fruit” you are referring to.
Love your blog! I have Monk fruit sweetener … would that work as a substitute for Swerve?
If you mean Lakanto, then yes probably.
Anyone try with almond flavor?
I don’t have vanilla powder but I do have vanilla bean paste. Could I use that instead?
That typically has sugar in it. Yes you can but if you want to avoid the sugar, just do vanilla extract.
Hey Carolyn, i had a quick question. What can I use instead of the sweetener? Would it be ok to just use plain sugar?
I am sorry I don’t bake with sugar so I really can’t advise whether it will work.
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!
I am sure it would be lovely!
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!