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–+ servings

Copycat Petite Vanilla Bean Scones

These Copycat Petit Vanilla Bean Scones are so much better than store-bought and easy to make at home. The delicate crumb and rich vanilla glaze will have you reaching for seconds (and thirds)! Whether you’re a scone lover or just want to try something new, this recipe is a must-make. Enjoy! 
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Servings 16

Ingredients
  

Scones:

  • 2/3 cup almond flour
  • 3/4 cup tapioca starch
  • 1/2 cup coconut flour
  • Dash of salt
  • 1.5 tsp baking powder
  • 1 large egg + 1 egg yolk
  • 1/2 cup solid palm oil shortening, refined coconut oil, or butter (Note: If using butter, scones may spread a bit more)
  • 1/2 cup monk fruit, maple, or coconut sugar
  • 4 tbsp coconut milk + 1 tbsp for brushing
  • 1 tbsp vanilla extract

Vanilla Bean Glaze:

  • 3-4 tbsp coconut butter, softened in microwave to nut butter consistency
  • 1/4 cup coconut milk, full-fat
  • 1/4 cup maple syrup
  • 2 tsp vanilla bean paste or 1 vanilla bean, scraped

Instructions
 

Preheat & Prepare:

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Mix Dry Ingredients:

  • In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, salt, baking powder, and monk fruit or coconut sugar.

Cut in the Shortening:

  • Add the solid palm oil shortening (or coconut oil/butter) to the dry ingredients. Use a fork or hand mixer to cut the shortening into the flour mixture until it resembles small pea-sized pieces.

Combine Wet Ingredients:

  • In a separate bowl, whisk together the egg, egg yolk, coconut milk, and vanilla extract. Pour this mixture into the dry ingredients and stir until a dough forms.

Shape the Dough:

  • Divide the dough into two equal portions. Roll each portion into a ball and place it on a piece of parchment paper lightly dusted with tapioca starch. Flatten each ball into a disc shape, about 1/2 inch thick. Transfer the discs to a plate and chill in the freezer for 10 minutes. This helps the scones keep their shape during baking.

Cut into Triangles:

  • Remove the discs from the freezer and use a sharp knife to cut each circle into 8 triangles. Place the triangles onto the prepared baking sheet, spacing them slightly apart.

Brush with Coconut Milk:

  • Lightly brush the tops of the scones with 1 tablespoon of coconut milk to help them crisp up during baking.

Bake:

  • Bake the scones for 15 minutes, or until the edges are light golden brown and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes.
  • Make the Glaze:
  • While the scones are cooling, prepare the glaze. In a small bowl, combine the softened coconut butter, coconut milk, maple syrup, and vanilla bean paste. Stir until smooth. If the glaze is too thick, microwave for an additional 5 seconds to thin it out.

Glaze the Scones:

  • Dip the tops of the slightly warm scones in the flaze and let them cool completely on the baking sheet to allow the glaze to set.

Store:

  • Once fully cooled, store the scones in an airtight container at room temperature for up to 3 days.
Author: Ali Jenkins
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