Keto Scones (Almond Flour) (2024)

This keto scones recipe is buttery, soft and deliciously crumbly on the edges! My almond flour scones are easy and ready in 25 minutes. They contain only 5 ingredients! Simply slice in half and enjoy with clotted cream and strawberry jam.

I used to adore "proper" scones - crumbly, buttery and utterly comforting. One of my favourite indulgences was to book "posh afternoon tea" with a few girlfriends. We'd drink Earl Grey (and a glass of bubbly or two) and polished off a jumbo plate of scones with heaps of cream and jam.

After I started a low carb diet, I missed scones terribly. Earl Grey all on its own is just not the same.

That's why I had to create a recipe for keto scones!

Actually, the recipe does not differ much from traditional scones. Only, that I used almond flour instead of wheat. Of course, I also swapped out the sugar for a sugar substitute.

I love my healthy low carb scones and have made them countless times.

And yes, my girlfriends have all come over to taste-test.

Update: I originally posted this keto scone recipe in June 2017. Since then, I have improved it to make the method easier. The flavor is the same, but the texture is even more fluffy and delicious.

Ingredients

Here is what you need for easy almond flour scones:

• Almond flour - I'm using ground almonds in this recipe. It's the same as coarse almond flour in the US. For super-fine almond flour, reduce the amount to 2 cups / 200g
• Butter - should be melted, then. cooled
• Sugar substitute - I like erythritol monkfruit sweeteners. You can also use Swerve, xylitol or allulose.
• Egg - large and room temperature
• Baking powder - for a better rise
• Vanilla extract and lemon zest - Both optional, but recommended. The lemon zest really lifts the taste

OPTIONAL: Add a pinch of salt for extra flavor and ½ teaspoon of xanthan gum for a stronger crumb structure.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Step 1: Combine the dry ingredients in a large mixing bowl.

Step 2: In a separate bowl, mix together the wet ingredients - melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms.

You can use a fork for this or an electric mixer.

Step 3: Form a dough ball and place it onto a baking pan lined with parchment paper.

Step 4: Roll out into a disc shape, about 1 inch thick. Cut out 5 -6 scones using a cookie cutter (mine had a diameter of 6.5 cm / 2.5 inch).

If you don't have one, simply form scone shapes by hand. Or, roll the dough into a log and cut 5-6 thick discs.

Step 5: Move the scones apart. Brush with beaten egg and bake in the oven until golden.

The dough makes between 5 and 6 scones, depending on how thick your scones are (and how much dough you "taste" during baking). I've calculated the nutrition for 5 scones in the recipe card below. These are generous in size (85g) and filling.

Variations

Below are a few ideas how you can change the recipe:

Nut free: Instead of the almond flour, use a blend of sesame flour and sunflower seed flour.

Dairy-free: Use coconut oil instead of butter.

Add-ins: Not traditional at all, but possible: Add sugar-free chocolate chips, sugar free dried cranberries, chopped walnuts, pecans or berries such as blueberries, raspberries or chopped strawberries.

Toppings: Sprinkle the tops with granulated sweetener. Or, make a simple glaze with powdered sweetener and a little water and drizzle over the cooled scones.

Shape: Form American-style scone wedges instead of rounds.

Coconut flour: I haven't tried this yet. If you want to experiment, try using a scant cup / 90g coconut flour. You'll also need to add another egg, because coconut flour is more brittle. Or, make my coconut flour scones.

Serve With

• a generous dollop of butter
• Sugar-free strawberry jam
• clotted cream (this is extra thick spoonable cream)
• Sugar-free whipped cream
• Sugar Free Blueberry Jam
• Easy No-Cook Sugar Free Raspberry Jam

Storage

Refrigerator: I keep these scones in a cake tin on the counter for a couple of days. After that, I store them in an airtight container in the fridge for 4-5 days.

Reheating: Simply re-heat them in the microwave for 10 seconds or slice and pop in the toaster.

Freezer: Almond flour scones freeze well for up to 3 months. I freeze them on a baking sheet until they are solid. Then I transfer them into a freezer bag. That way, they don't stick together.

Thawing and reheating: Defrost overnight in the fridge. Reheat in the microwave for 10 seconds or slice and pop in the toaster.

FAQs

For a savoury version of scones, check out my almond flour biscuits and these cheesy keto biscuits. Below are more sweet keto breakfast ideas:

I'll leave you with a fun fact: Scones were invented in Scotland in the 16th century. They became popular as a tea time treat through Anna, the duch*ess of Bedford, who loved them so much she rang for them every afternoon a 4 pm.

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