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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.
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Almond Flour Scones
374 Comments
Claudina
2Amazing scones!!! I did the mix with butter instead of coconut oil since I prefer the flavor and I split the mix in 2 and did blueberry in one, chocolate chips in the other half. I don’t know which one I like best, they are just amazing. Love the flavor and texture of them. Thank you so much for putting amazing recipes out there!
Lisa Jones
0Easy and delicious ?!
Jojo
1This recipe is amazing. After going low carb and gluten free over a decade ago, I really missed scones. Now I can eat them as often as I want! The recipe is easy, and the texture and flavor are just right. Since almond flour baked goods tend to soften as they cool, I put them in the toaster oven for a few minutes right before eating them to make the outside crispier. I’ve made them 3 times in the last month. My husband can’t get enough of them either. Thanks for another great recipe!
Maya | Wholesome Yum
0I’m so glad you and your husband liked these, Jojo! Thank you for the tip on the toaster oven, that’s a great idea. I don’t have one but plan to try the same thing with my air fryer.
Linda Plenert
1I love this recipe! So do friends and family, I add about 4 drops of DoTerra lemon oil with the vanilla, Yummy!
Brenda Clark
0What an excellent idea! Thanks for the recommendation!
Kim
0These scones are the best dessert, freeze perfectly – and they even taste good frozen.
What’s more, these “scones” actually taste like regular wheat flour muffin tops. If you like (or dream of) eating the top of a muffin off and leaving the part in the wrapper, these are for you.
Wholesome Yum D
0Kim, I love that comparison! Muffin tops are the best part, and I’m so glad these reminded you of them. It’s great to hear they freeze so well, too. Thanks so much for sharing your experience!
Jo
0Cannot have monk fruit. Would coconut sugar work? How much coconut sugar?
Maya | Wholesome Yum
0Hi Jo, I have never heard of anyone having a problem with monk fruit itself, but some people think they do when they actually can’t tolerate the most common ingredient in most brands of monk fruit — erythritol. Erythritol is a sugar alcohol and can cause stomach issues for some people. Besti blends monk fruit and allulose, with NO erythritol, so won’t have these issues. That being said, yes, this recipe will work with coconut sugar as well.
Kristen Lu
0Hi! Thanks for your recipe. If I don’t have coconut flour, can I just replace it with 1/4 cup more almond flour? Thanks!
Maya | Wholesome Yum
0Hi Kristen, No, they are not 1:1. You’d probably need at least 3/4 cup almond flour to replace 1/4 cup of coconut flour, but then the other ingredient ratios (sweetness, flavor) might be off. I would recommend getting coconut flour for best results.
H.H
0We very much enjoyed these scones! good with tea! very coconut-y taste.
Maya | Wholesome Yum
0I’m so happy you enjoyed them! They shouldn’t taste coconutty though, since there’s no coconut in them, but more like almonds. Is that what you meant, or did you make some changes?
Celine
0Yummo! I used rice flour instead of the coconut flour, real sugar, but only 2 tbls, and they were great!
Wholesome Yum D
0I love that you made it your own, Celine! So glad the swaps worked out and yummo is the best review!
Angela
0These are SO good! You won’t miss the “real thing”.
Maya | Wholesome Yum
0Thank you, Angela!
Staci
0Sounds like THESE are the real thing!! Trying this recipe today!
Maya | Wholesome Yum
0Please let me know how they turn out, Staci!
Mary Chemotti
0I made these scones today without the glaze, and I subbed in dried cranberries and almond extract for the fresh blueberries and vanilla extract. The dough was of a good consistency, but I was surprised that the scones did not rise much at all. My baking powder was from a recent purchase, but it seemed like 1/2 teaspoon was not sufficient. My results look nowhere near your beautiful pictures. Should I be increasing the baking powder in the future? My measuring of the almond and coconut flours was by spooning the flours into the measuring cups, not packing.
Maya | Wholesome Yum
0Hi Mary, Yes, these don’t rise a lot. I took these pictures using this exact recipe, but do plan to re-test the recipe to see if more baking powder might be beneficial. You measured the flours correctly. I hope you liked the scones otherwise!
Hally Abbott
0This recipe was excellent, flakey and light! I made it for breakfast with a mushroom and kale fritatta and it got rave reviews all around. Next time I’ll try it with raspberries. Super easy and delightful. Thanks!!
Maya | Wholesome Yum
0I’m so glad to hear that, Hally! That sounds like an amazing breakfast.
Gail
0Can you use avacodo oil instead of coconut oil?
Maya | Wholesome Yum
0Hi Gail, I’ve only made these with coconut oil or butter. Avocado oil would probably work, but the texture will be a bit different.
Kelly
0Hi, So excited to try this. Do they turn out with coconut sugar?
Thank you
Maya | Wholesome Yum
0Hi Kelly, Yes, coconut sugar would work. They would still be almond flour scones, but heads up that they would no longer be keto friendly if that matters to you.
Dee
0What can be used instead of almond milk?
Maya | Wholesome Yum
0Hi Dee, Any kind of milk would work. Dairy milk would increase the carb count, though. If you want to keep them keto, the best replacements would be coconut milk beverage (the kind in a carton, not in a can) or watered down heavy cream.
Danette Priebe
0These were delicious! I subbed coconut oil for the butter because my husband can’t have wheat or dairy. I used the Besti sweetener and the wholesome yum almond flour (can’t beat it!). They were moist but still scone-like. I am not a baker, so I was happy how easy this was to make. My husband loved them too!
Holly
0Just made the scones. Added chocolate chips to them and made a chocolate glaze to go on top. They are delicious!!!!! Will definitely make them again. We love your recipes. All our keto recipes come from you.
Sarah
0I used olive oil instead of coconut oil, tasted great, I don’t love too much coconut flavor. I skipped the glaze , I’m sure that it’s delicious but I usually don’t have the time and they were still extremely tasty. I’ve made them a few times already and passed on the recipe, we’re all very satisfied customers, it hits that cake need without doing bad things to you 🙂
Nancy
0I would love to print this recipe but am unable to do so without advertisements covering part of the recipe. Very frustrating.
Kim
0These are incredible, easily one of the best gluten-free recipes I’ve ever tried. After these scones are a couple days old, or if they are frozen and then thawed – they taste just like a muffin top from a bakery! They are fluffy, moist, and even my gluten-loving parents loved them.
I use butter instead of the coconut oil, and have done them in several flavors using frozen or dried fruit. Frozen cherries and almond extract was a hit, as were the frozen raspberry ones. If you miss bakery-bought muffins, try this recipe and imagine it’s a muffin top.
Mac
0Kim! You are a genius! You are a very talented person to get your gluten eating parental units to eat them. Sounds just like how my gluten eating parental units responded to my baking semi-trickery. I will try freezing them! Great minds… 🙂
Rose
0Good tasting, but turned dark brown the last 4 minutes of baking in the air fryer. The sauce was good, too.
Maya | Wholesome Yum
0Hi Rose, This is not an air fryer recipe, so the time and temp would definitely need adjustments if baked there. I have not tested it in an air fryer to confirm what would work best.