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GET IT NOWThese Almond Flour Scones Are Sweet, Buttery Perfection
Prior to my clean eating days, curling up with a hot latte, a crumbly scone, and a good book (okay, sometimes my laptop 😉) was the perfect way to spend a morning off work. When I started Wholesome Yum, these almond flour scones were one of the first healthy desserts I made, back in 2016. And here’s why I love them just as much today:
- Delicate, buttery crumb with a lightly crisp outside – Without any actual butter, although you can swap that in if you like. It reminds me of my savory almond flour biscuits (but sweet) or low carb blueberry muffins (but more dense).
- My house smells amazing – Like almonds and vanilla. Mmm.
- Twice the blueberries – They’re studded with juicy blueberries inside, plus a fresh blueberry glaze unlike any I’ve tried before. Not that I’d ever say no to chocolate chips, either.
- Clean ingredients – No refined sugar, no processed mystery ingredients, not even dairy. And since I make these healthy scones with almond flour (plus a little coconut flour for better texture), they’re also gluten-free.
- So easy to make – The prep will only take you 10-15 minutes.
Enjoy these almond flour scones with your favorite bulletproof coffee or tea, or even a dollop of sugar-free lemon curd or strawberry chia jam on a slow weekend morning. I can’t think of a more dreamy way to start the day. Make them with me!
My Recipe Tips
- If your dough is too sticky, you can chill it in the fridge for about 20 minutes. This makes it easier to work with, so I often make the dough the day before to avoid waiting.
- The sweetener you use makes a big difference. I started out with erythritol for these almond flour scones years ago, because nothing else was available, but to be honest, they were a little dry and gritty. These days, I only make it with Besti for the dough (which keeps them moist) and powdered Besti for the glaze (which dissolves easily and fully).
- The flours matter, too. Wholesome Yum Blanched Almond Flour is key to get you the best texture, because it’s finer than other brands. I add Wholesome Yum Coconut Flour as well to improve the texture, but if you want to skip it, you can increase the amount of almond flour to 2 cups total (yes, it’s not a 1:1 swap!).
- Pack the dough tightly when forming the disc. This will help ensure that your almond scones stay together as they bake and cool.
- Don’t move the scones while they are still warm. They will be very soft and fall apart! Let them cool completely to firm up. I do love a warm scone, so I reheat them after cooling.
- Make sure to blend the glaze until as smooth as possible. I have this powerful blender, so am not sure if it would work as well in a weak one. You’ll still have some skins to strain out, though.
- This glaze is not super firm. I think it’s delicious, but if you want it firmer, you need to either add more powdered Besti or refrigerate the almond scones before eating.
- Want to make other flavors? I’ve also used this dough base to swap in chocolate chips, which doesn’t even need a glaze. In the fall, my favorite flavor is cinnamon or pumpkin pie spice, with walnuts and dried cranberries. These would also be amazing with the glaze from my almond cake.
- Want them a little crispier? A reader told me she popped these in her toaster oven to crisp up. I tried it in my air fryer and that worked well, too!
Almond Flour Scones
These almond flour scones are sweet, buttery, and bursting with fresh blueberries! They're gluten free, dairy free, and refined sugar free.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a small baking sheet with parchment paper.
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In a medium bowl, combine the almond flour, coconut flour, Besti, sea salt, and baking powder. Whisk to break up any lumps.
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In a small bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and egg.
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Fold the wet mixture into the dry ingredients, until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
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Place the dough onto the lined pan and form a disc shape, about 1 inch (2.5 cm) thick. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch (2.5 cm) apart.
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Bake for 18-22 minutes, until golden. Cool completely on the pan.
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Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are cooled, pour or drizzle the glaze over them.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 scone
- Tips: Check out my recipe tips above to help you handle sticky dough, get a smooth glaze, keep your almond flour scones from falling apart, and get the right texture.
- Store: Keep the scones in an airtight container on the counter for 1-2 days, or in the fridge for up to 3-5 days.
- Reheat: I usually pop them in the microwave with a little butter or coconut oil, but the oven at 350 degrees F works, too.
- Freeze: Freeze in a zip lock bag for up to 3 months. I line parchment paper between them to prevent sticking. Let them thaw at room temperature.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Scones
372 Comments
thegreensheep
0I’m just a month or so into THM and have loved to bake all my life–so find myself trying new recipes that my husband will think taste just as great as I do. I found the link to your page through Pinterest and baked these this morning (using strawberries as that’s what I had). They turned out GREAT! I might try to make an orange one as well, since I have always loved Panera’s orange scones :). Thank you, Maya!
Maya | Wholesome Yum
0Thank you! I need to try these with some variations, too.
Donna
0I love blueberry scones! Wondering though… I do THM, would these be an E or S? Don’t know if you’re familiar with THM.
Maya | Wholesome Yum
0Hi Donna, These would be an S. Thanks for asking!
Sarah
0Can another flour be substituted for the almond flour? My sister has nut allergies.
Maya | Wholesome Yum
0Hi Sarah, Sunflower seed flour would probably work, but just a warning – they might turn green in color.
Chrystalyn
0Can I use regular milk versus the almond milk?
Maya | Wholesome Yum
0Hi Chrystalyn, Yes, you can! Any kind of milk will work, it would just change the nutrition info a bit.
Luke
0I used 1/2 cup whey protein powder instead of 1/4 cup coconut flour and was really pleased with the results. Very good recipe, a delicious keto friendly treat.
Maya | Wholesome Yum
0Thank you for sharing, Luke! Coconut flour can be hard to substitute for, so it’s good to know that this swap works for this recipe.
Melissa Vance
0Can you replace the coconut flour with something else?
Maya | Wholesome Yum
0Hi Melissa, Unfortunately the coconut flour doesn’t have a good replacement in this recipe, since it absorbs so much more moisture than other flours.
greytkilroy
0I have made two batches of these in the past week and they’re amazing! I used almond meal the first time around and they were delicious, but almond flour made them even better. They go right along with “The Fast Metabolism Diet” (phase 3) and feel utterly sinful. Thank you for developing and sharing such a treat!
Maya | Wholesome Yum
0I’m so glad you liked them! Blanched almond flour adds that finer texture for scones.
Tasha
0These look incredible, Maya! Pinned & Yummed!
Maya
0Thank you so much, Tasha!
Renee Kohley
0These look lovely! We pick 70 pounds of blues every July – I will have to try this!
Maya
0Thanks, Renee! That’s a lot of blueberries. So many great things to be made with them!
Shreya @delightmytummy
0This is so delicious! Definitely making these tomorrow, hope they turn out as good as yours! Thanks for the wonderful recipe!
Maya
0Thank you, Shreya. Let me know what you think of them!
Edna
0Wow. Love scones. Love blueberries. Definitely making these this week. Thanks Maya.
Maya
0Thank you, Edna! Let me know how you like them!
athleticavocado
0These are low carb? Wow they look incredible!! I love the addition of the glaze!
Maya
0Yes, they only have 4g net carbs and 160 calories each. The glaze really makes them amazing! Thank you so much for your repeat visits and comments.