Vanilla Bean Keto Scones are grain-free, dairy-free, and sugar-free. This easy scone recipe is so enticing with buttery warm vanilla flavors and a magnificent glaze.
Warm, buttery vanilla scones that make you feel like you’re enjoying a cozy coffee shop experience right in the comfort of your own home? What could be better?!
Even if you aren’t following a low-carb or ketogenic diet, you’ll want to give these a try!
They’re moist, they’re warmly flavored with all the vanilla, they’re straight-forward to make…there’s just so much love wrapped up in one sconely bundle!
The vanilla bean glaze isn’t mandatory, but actually it is 😉 For some reason, a glaze really does wonders to a scone, and this is no exception. You’ll love the added creaminess, sweetness, and vanilla essence.
Let’s discuss the ingredients!
Keto Scones Ingredients:
Full-Fat Canned Coconut Milk: The liquid and fat content to bring the scones together! You must use full-fat canned coconut milk (not coconut milk from a carton) for optimal flavor and texture.
Eggs: To make the scones fluffy and keep them held together, we need just a couple of eggs.
Vanilla Extract & Vanilla Bean: We use pure vanilla extract to add more vanilla essence to these scones in addition to a vanilla bean! You can omit one or the other, but the two together will give you all sorts of warm vanilla flavor. Just be sure to use a quality vanilla extract for optimal flavor.
Almond Flour: The base of the keto scone recipe! Almond flour yields a dense yet oddly light scone, and contains its own natural sweetness and subtle almond flavor to make these scones even more desirable.
Sugar-Free Granulated Sweetener: To keep the scones sugar-free, we use sugar-free granulated sweetener. You can adjust the amount of sweetener to your personal taste! I would recommend 3 tablespoons at a minimum, and ⅔ cup maximum. Truvia, Lakanto, and Swerve are my favorite brands of sugar-free sweetener.
If you aren’t keto or low-carb, swap out the sugar-free sweetener for regular cane sugar.
Baking Powder & Sea Salt: Used for leavening, baking powder ensures these scones fluff up and stay together. Sea salt makes all the flavors come out!
For the Optional Glaze:
Coconut Butter, Sugar-Free Confectioners Sweetener, and another vanilla bean (if desired). When you mix melted coconut butter with sugar-free confectioners sweetener and the scrapings of a vanilla bean, you end up with this crazy amazing glaze that Vanilla beans are expensive so if you only want to commit to one for the recipe, that’s totally cool. Again, if you aren’t low-carb, use regular powdered sugar instead of sugar-free confectioners sweetener.
How to Make Vanilla Bean Keto Scones:
Make the Scones:
Preheat the oven to 375 degrees F and spray a scone pan with cooking oil (I use avocado oil).
In a mixing bowl, whisk together the eggs, coconut milk (or butter) and vanilla extract until well-combined.
Stir together the almond flour, sugar-free sweetener, baking powder, and sea salt together in a separate mixing bowl.
Pour the flour mixture into the bowl with the wet mixture and mix until well-combined. The dough will be thick and slightly sticky.
Cut a vanilla bean open by carefully slicing down the length of it using a paring knife. Open up the bean and scrape the insides out into the bowl with the scone dough. Mix well to combine.
Transfer the scone dough to the prepared scone pan. Bake in the preheated oven for 18 to 22 minutes, until scones are golden-brown and cooked through.
Remove scones from the oven and allow them to cool.
Prepare the Glaze:
Heat the coconut butter in the microwave for 20 second intervals, stirring well between, until completely melted. Stir in the sugar-free confectioners sweetener and vanilla bean scrapings until well-combined. Refrigerate the glaze for 15 to 20 minutes if it’s too runny.
Drizzle desired amount of glaze over each scone and enjoy!
Do I Need to Buy a Scone Pan?:
Because these scones are grain-free, they don’t operate the same way a regular scone operates. In essence: the dough is gooey and doesn’t form a ball. For this reason, a scone pan is necessary in order to get those perfect scone shapes.
If you don’t have a scone pan, don’t freak out! You can still make drop scones. This entails simply dropping the dough on a parchment-lined baking sheet. If you need a visual aid, check out my Paleo Cranberry Orange Vegan Scones. Exact same concept!
So the way I see it, if you’re a scone making machine, a scone pan is worth the small investment. If you only make scones once the craving strikes on the 18th blue moon of the year, maybe just make drop scones this time around and reassess your scone pan needs later.
That’s it, friends! Here’s your basecamp to keto scone living! You can change up the recipe to add various flavors (turn them into blueberry scones or lemon poppy seed scones…chocolate chip scones, etc.), and/or glazes.
If you’re into the coffee shop vibe, also check out my Dairy-Free Keto Coffee Cake recipe!
I hope you enjoy this vanilla experience!
More Keto Recipes:
- Flourless Keto Chocolate Cake
- Keto Chocolate Chip Cookie Muffins
- Keto Mug Brownie
- Keto Double Chocolate Chip Cookies
- Keto Cranberry Orange Bread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Ingredients
- 2 large eggs
- 1 cup full-fat canned coconut milk or ½ cup melted butter, ½ cup milk or non-dairy milk. Or ½ cup avocado oil and ½ cup non-dairy milk
- 2 tsp pure vanilla extract
- 4 cups almond flour
- ⅓ cup sugar-free granulated sweetener
- 2 tsp baking powder
- ½ tsp sea salt
- 1 vanilla bean, scraped
For the Glaze:
- ½ cup coconut butter, coconut manna
- ⅔ cup sugar-free confectioners sugar, optional
- 1 vanilla bean, scraped, optional
Instructions
- Preheat the oven to 375 degrees F and spray a scone pan with cooking oil (I use avocado oil).
- In a mixing bowl, whisk together the eggs, coconut milk (or butter) and vanilla extract until well-combined.
- Stir together the almond flour, sugar-free sweetener, baking powder, and sea salt together in a separate mixing bowl.
- Pour the flour mixture into the bowl with the wet mixture and mix until well-combined. The dough will be thick and slightly sticky.
- Cut a vanilla bean open by carefully slicing down the length of it using a paring knife. Open up the bean and scrape the insides out into the bowl with the scone dough. Mix well to combine.
- Transfer the scone dough to the prepared scone pan. Bake in the preheated oven for 18 to 22 minutes, until scones are golden-brown and cooked through.
- Remove scones from the oven and allow them to cool.
- Heat the coconut butter in the microwave for 20 second intervals, stirring well between, until completely melted. Stir in the sugar-free confectioners sweetener and vanilla bean scrapings until well-combined. Refrigerate the glaze for 15 to 20 minutes if it’s too runny.
- Drizzle desired amount of glaze over each scone and enjoy!
