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5.0 from 3 votes

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? ;)

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 8 scones
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F and spray a scone pan with cooking oil (I use avocado oil).
  2. In a mixing bowl, whisk together the eggs, coconut milk (or butter) and vanilla extract until well-combined.
  3. Stir together the almond flour, sugar-free sweetener, baking powder, and sea salt together in a separate mixing bowl.
  4. Pour the flour mixture into the bowl with the wet mixture and mix until well-combined. The dough will be thick and slightly sticky. 
  5. 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.
  6. 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.
  7. Remove scones from the oven and allow them to cool.
  8. 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. 
  9. Drizzle desired amount of glaze over each scone and enjoy!