Petite Vanilla Bean Scones
Don’t be intimidated by the number of steps as this is incredibly easy to do and fairly quick.
- 2 cups almond flour
- 1 egg
- ¾ teaspoon baking powder
- ½ teaspoon liquid stevia drops or ¼ cup honey
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon juice
- pinch of salt
Vanilla Bean Frosting
- 65 g cacao butter chopped roughly (about ½ cup)
- ½ vanilla bean pod scraped
- 2 packets of stevia or 2 tablespoons of honey warmed(I used pure stevia packets without any additives because this works better with a solid or dry sweetness going into it so the cacao butter doesn’t seize up, but if you do use honey just make sure it’s warmed and you add it in slowly while mixing the melted cacao).
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl add almond flour and baking powder and pinch of salt.
- In a small bowl mix 1 egg, stevia or honey, lemon juice, and vanilla extract and whisk until combined.
- Pour wet into dry and mix until thoroughly combined and you have a thick dough. (It might not look like enough at first but just keep stirring and incorporating with a spoon and not your hands)
- Flatten dough out onto parchment lined baking sheet and shape into a rectangle shape about 7-8 inches long and 4 inches wide.
- Cut the dough with a knife long enough to cut it all the way through width wise. Cut it into 3 even sections width wise by pressing your knife through the dough do not slice it and do not pull them apart just slowly lift your knife back out so that they lay gently next to each other.
- Then cut horizontally, the same way you did last time, all the way across to cut the entire thing in half. This should leave you with 6 even squares. diagonally but not all the way across the rectangle just stick to 2 out of the 3 sections so that you are cutting one of the four squares diagonally and repeat in both directions this is just and easy way to keep you from having to cut each individual square diagonally.
- You should have 2 more whole squares remaining on one of the edges, simply cut each of those diagonally across once and you should be left with 12 total mini scones.
- Place scones in oven for 10-15 minutes or until very slightly golden brown. (you don’t want it browned but slightly golden browning is an indicator to take them out immediately)
- Once scones are done pull them out and let them cool slightly for about 10 minutes before breaking them apart and then placing them on a cooling rack for 10 more minutes.
- Once they are no longer warm place them on back on the baking sheet and into the refrigerator to get cold for about 10-20 minutes.
- Once cold leave them in the refrigerator and begin making your icing by melting your cacao butter in the microwave.
- Microwave for 20 seconds and then stir to disperse the heat and keep heating and stirring at 10 second intervals until all of the cacao butter is melted.
- Once it is melted add stevia or warmed honey and scraped vanilla bean pod individually and while continuously stirring until combined thorougly.
- Pull the cold vanilla bean scones out and gently spoon on the cacao butter mixture over the scones guiding the melted cacao butter all over the scones. (You’ll want to get them iced in one spoonful because doing multiple makes the coating look unappealing and splotchy)
- The cacao butter mixture should begin to solidify very quickly so pour gently and slowly but move quickly and make sure to keep the mixture stirred so the vanilla bean seeds stay thoroughly incorporated and don’t sink to the bottom.
- Once all of them are iced you can leave them out at room temperature for about 2-3 days or refrigerate them for up to 2 weeks.
As stated before you do not want to pull these apart after you press your knife through the dough just let them fall gently next to each other as you slowly pull your knife out. You can look at the photo of me cutting it in the post as a reference.