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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
By
These almond flour scones are sweet, buttery, and bursting with fresh blueberries! They're gluten free, dairy free, and refined sugar free.
Instructions
[ See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
374 Comments
Kirsten
0I had to add a half cup more almond flour to it and it was still barely dough like but we got 8 tiny triangles out of it after we shaped them. I added lemon zest and flavor instead of vanilla and the taste of the batter is wonderful!
Colleen
0Thank you for the delicious recipe – they turned out great! I was too lazy to make the blueberry glaze however did make it and subbed lemon juice for Berries. Yum!
Beverly Fraser
0Recipe sounds wholesome and healthy except , now that erythritol has been found to be dangerous, I wonder what can be used to replace it. I have found that the commercial monk fruit and truvia both contain erythritol.
Maya | Wholesome Yum
0Hi Beverly, Besti Monk Fruit Allulose Blend does not contain any erythritol, that is what I use in this recipe.
Judi
0I made these with frozen raspberries and pecans. I also added a little isolated whey protein. Best scones we’ve ever tasted! Thank you!
JUDY ONEIL
0Why are “Keto” scones baked at 350 degrees while traditional scones are bake at 425 degrees?
Maya | Wholesome Yum
0Hi Judy, Almond flour and traditional flour bake differently, and it also really depends on the recipe. Mine is best at 350.
Tara
0I loved this recipe. It is very easy to make. I was missing my blueberry scones I would buy at my local coffee shop and these really hit the spot. I will definitely be making these again!vIf I had know these were this easy to make I would have been making my own long before now.
Tara
0Hi I really want to try this recipe . I don’t have almond milk can I substitute coconut milk instead? If so would that change the oil amount in the recipe?
Wholesome Yum D
0Hi Tara, Yes, you could use coconut milk as a substitute.
Nancy Norris
0I would love to make these ❤️? BUT I have a supply of Besti crystallized Monk Fruit With allulose …….could I use that as the sweetner. I also have the Besti powdered monk fruit with allulose
Maya | Wholesome Yum
0Hi Nancy, Yes, these are the sweeteners I use for this recipe.
Tina
0I made this as per the recipe but it wasn’t a dough, it was batter texture. Where did I go wrong?
Maya | Wholesome Yum
0Hi Tina, Did you use Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour? Those are key in this recipe to get the correct dough consistency.
Laurie
0These taste fantastic and easy and quick to make. I didn’t have almond milk so I subbed heavy cream instead. That’s the only change I made. It still worked but I had a question….
Do these get hard like a traditional scone if you use almond milk? I’m wondering if the cream kept mine too moist. Mine stayed together and baked fine (and stay together afterward too) but they’re more like a thick muffin consistency than hard scones I’ve had in the past. Granted, I don’t have THAT much experience with scones. I’m just curious. Either way, they taste fabulous and I’m THRILLED beyond belief at having another option than just eggs for breakfast. 😉 Thank you!!
Wholesome Yum D
0Hi Laurie, I have never used heavy cream in this recipe so it definitely could have made a difference in the texture.
Stephanie Edwards
0How long will these keep for? Didn’t have almond milk as my so had finished the last carton so used Greek Yoghurt – brilliant and so yummy. Omitted the sugar as I am sugar free. Plus I find the almond flour sweet enough
Wholesome Yum D
0Hi Stephanie, You can store these low carb keto scones in an airtight container for 3-4 days.
Laura
0Can I use frozen blueberries?
Laurie
0Though, maybe important to note….if you make the glaze, warm up the blueberries first or they just all get frozen as the coconut oil hardens immediately. I made that mistake. 😉
Maya | Wholesome Yum
0Hi Laura, Yes, you can, just add them to the recipe frozen. Don’t thaw first, or the scones can get wet/soggy.
Robin Burnite
0I just finished making these blueberry scones. I didn’t have almond milk and should have gone to the store because I used regular 1% milk and I think the dough was a little dry because of that. I did add more milk but still a little dry. They are delicious tho.
Linda Smith
0These are delicious and came together easily… no problems… I opted for melted butter instead of coconut oil and dusted with erythritol instead of the fruit glaze.
Sarah
0How long can I store these scones in the fridge without them going bad? If I want to store them for longer can I freeze them and then defrost them later when we want to eat them?
Wholesome Yum D
0Hi Sarah, You can find the storage instructions in the post above.
Linda Smith
0Can you substitute butter for coconut oil as you’ve mentioned in other recipes?
Wholesome Yum D
0Hi Linda, Yes, that would work.
Nathalie Briones
0Very tasty! Can’t believe it’s keto!
Linda
0Tasty but a little crumbly, which I’m finding is typical of low carb baking. I used to make lots of traditional scones with butter and cream. I’m curious why you don’t include more butter (or cream or buttermilk), since these add fat and not carbs? But enjoying eating these with a low carb smoothie!
Mira Srdanov
0Very Yummy, I love anything sweet or from the bakery, this is my favorite scone now!
I also have the wholesome yum cookbook, highly recommend it.
Diann Burk
0Just removing from the oven and the house smells wonderful. Cooling as instructed, because I don’t want to lose a crumb! What I liked so far is the recipe uses 1 egg, a reasonable amount of flour and “sugar”. This is delicious. A bit crumbly, will add a little more almond milk next time and set up a few minutes. My first homemade scone. TY for all the great recipes and your expertise. Keto keeps getting better.
Vicki Larsen
01/2 teaspoon of baking powder seems too little – do you mean 1 1/2 teaspoons? I’m afraid they won’t rise enough
Vicki
Wholesome Yum D
0Hi Vicki, This is the correct amount. Scones are not typically a fluffy dessert so they do not need to rise as much as other traditional baked goods.