Vanilla Bean Keto Scones (Dairy-Free)
Warm, buttery, vanilla scones that make you feel like you're curled up in a cozy coffee shop?! What could be better? ;)
Servings: 8 scones
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!