A couple of weeks ago, I tried the vanilla bean scone from Starbucks for the first time and WOW was it delicious. But of course, the gluten, dairy and refined sugar caused me to bloat and I didn't feel the greatest afterwards.
I scoured the internet searching for healthified, gluten free and dairy free Starbucks copycat recipe but I didn't have the greatest luck finding a recipe with ingredients that I felt good about. I came up with these vanilla cookie scones instead - they're basically scones in a cookie shape, because I don't bake enough to own a pastry cutter! They use coconut cream and almond flour. Coconut or date sugar give these a delicious caramel undertone as well.
3 cups almond flour, packed
1/3 cup coconut or date sugar
1 tbsp baking powder
1 tsp ground vanilla bean
1/4 tsp salt
1/4 cup coconut oil (melted)
2 tbs full fat coconut cream (from a can)
1/2 cup powdered lakanto sweetener
1/4 tsp vanilla powder
1/4 cup full fat coconut cream (from a can)
preheat the oven to 325F. Line a cookie sheet with with parchment paper.
In a large mixing bowl, mix together dry ingredients.
Stir in wet ingredients until you achieve a dough consistency.
Using a tablespoon, form cookies.
Bake for 15-18 minutes.
Remove and allow to cool.
Mix together glaze ingredients until well combined.
After they have completely cooled, dip the cookies in the glaze. To allow the glaze to set, place on cooling rack with a tray underneath to catch any drippings.
As always, I love seeing your recreations! If you try this recipe out, take a photo and tag me on Instagram @alchemizedwellness.