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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
Deirdre
0This is such an amazing recipe! Thank you so much! Scones are a staple in our house (I’m in Ireland), so I’ve really missed them since starting keto in August last year.
I’ve made this recipe twice now, first time with blueberries and last night with raspberries. (I didnt do the glaze, but they are still amazing without the glaze). Both options taste fantastic.
This recipe is SO quick and easy, I’m definitely going to make these regularly!
Kay
0Awesome.. making 2nd batch..doubling to freezer. Cashew butter is yummy with them.
Patricia
0I love scones and these were very good. I cannot have eggs but I sub with flax egg and I am happy with that. Just bake a little longer.
Nancy
0Oh my gosh these were delicious but I had a consistency issue. Instead of 3 T of swerve I used 6 packets of whole earth monk fruit/stevia blend. It was too runny so I added 2 T almond flour and 1t of coconut flour. The batter was too loose and flattened almost like a cookie. Any other suggestions I could have done?
Also the glaze did not blend in my vitamin because the amount was too small. Still delish but nothing like your pics but may be because of the sweetener. Thanks for the fab recipe!!! Your sweetener conversion chart and tips were very helpful!
Wholesome Yum L
0Hi Nancy, glad you thought the recipe was delicious. Watching the video may help with learning how to make these scones.
Heather Vincent
0I made these tonight using hazelnut flour in place of almond flour because I was running low and used maple extract and pecans as my add-ins. Other than being slightly grainy d/t the flour these were perfect! This is an awesome base recipe and I will be trying other variations soon. Thanks for sharing!!
Jonas Cohen
0I noticed in one of the comments that if you use frozen berries you should NOT defrost them first. Oops. Perhaps that was my mistake?
Maya | Wholesome Yum
0Hi Jonas, Yes, that was definitely it then! Defrosting the berries first would make them very wet and they’ll make the end result too wet. Next time try with either fresh blueberries or frozen blueberries without thawing.
Jonas Cohen
0Hi. I made these and they were delicious. However I’m a very unskilled baker and the finished product in appearance and consistency didn’t seem right. They turned very dark from the juice of the berries and they were very moist (more so than I think a scone usually is), and they tended to fall apart when picked up. They wouldn’t hold their shape. I baked them for 21 minutes. Should I have left them in longer? Was my dough too moist? I added about 3 tsp of almond milk because the dough seemed too dry. A proper scone like the one in the video seems to me to be more of a biscuit with a crumbly mouth feel. What did I do wrong? Thanks so much
Andrea
0Love this recipe! I have made these with blueberries, strawberries and mixed berries always tasty. I have even cut out the stevia and they taste GREAT! We love your pancakes too!!
Maya | Wholesome Yum
0I am happy you liked the scones, Andrea! Thanks for stopping by!
Maureen Barnett
0Hi Maya I’m very new to the low carb recipe scene but being diabetic i have to try. I found your lovely recipe a few days ago and tried it out today. Being in the UK I printed off the metric quantities. I couldn’t believe the quantity of sweetener needed 44.3g so I halved it. The scones turned out lovely but still o so sweet. Far too sweet. So I checked the American quantities which are 3 tbsp. How can 3 tbsp convert to 44.3 g. I use Stevie is this so very different to what you use. Please help
Regards
Maureen
Maya | Wholesome Yum
0Hi Maureen, The quantity of sweetener is based on the sweetener used in the recipe, which is erythritol. You would need way, way less if you use stevia, and it depends on the brand (how concentrated, does it have a filler, etc). Check my sweetener guide for conversions – there is also a calculator coming soon to that page so you’ll be able to convert by grams.
KetoK
0If I wanted to use frozen blueberries, should I defrost them or put them in the batter frozen? Thanks!
Maya | Wholesome Yum
0Don’t defrost them. Put them in the batter frozen.
Lynnita
0I made these yesterday for a few friends. We all loved them. I did not have plain erythritol so I used THM gentle sweet. They turned out great. My glaze did not stretch as far as yours. I barely got a few smears on each. I will double the glaze next time.
Ty so much, I love scones!
Anne
0What are nutrition facts here? How many carbs and how much sugar?
I also had trouble with the glaze. I just added a little almond milk. But don’t use frozen blueberries in the glaze. The coconut oil solidified. But these are really good!
Maya | Wholesome Yum
0Hi Anne, The nutrition info is on the recipe card above.
Maya | Wholesome Yum
0I am so happy that you liked the scones, Lynnita! Please come back again soon!
Elisha
0Love this recipe I have made it 4 times already and haven’t used the glaze as I think it is sweet enough!
Maya | Wholesome Yum
0I am so happy that you liked the scones, Elisha! Have a great day!
Julie
0Going to give these a try…was wondering if the glaze was a big part of the taste or can I not glaze the scones. I’m not big on any kind of glazes or frostings. Will the scones on their own, hold a good flavor?
Maya | Wholesome Yum
0Hi Julie, They are good without the glaze, too. Feel free to skip it.
Jaymey
0Made this with fresh peaches – YUM. Thanks for the recipe!
Maya | Wholesome Yum
0I love that you added peaches, Jaymey! Thank you!
Nelly
0Hello Kate-I used all almond flour and my scones turned out great! To be fair, I have nothing to compare to, but the all almond flour tastes delicious. I also used raspberries instead of blueberries.,.delicious end result 🙂
Maya | Wholesome Yum
0I am so happy you liked them, Nelly!
Sweetnovembr
0Hello! I love butter and I was wondering if there was a way to sub the coconut oil? In traditional scones, I believe the butter is added in cold chunks? Would I melt the butter for this recipe?? Thank you!
Maya | Wholesome Yum
0Yes, you can use butter instead of coconut oil. For this one, you can just melt it.
Christie Rivas
0Delicious scones! Simple ingredients. I used raw cane sugar and it came out just fine. This is definitely going to be a go to recipe of mine.
Maya | Wholesome Yum
0I love to hear that, Christie! Please come back again soon!
Josie
0Had anyone tried making with flax or chia egg? I don’t tolerate eggs. Thanks.
Maya | Wholesome Yum
0Hi Josie, I’m sorry, I haven’t tried that. Please let me know how it goes if you do!
Cindy
0This is the first time I have ever left feedback for a recipe. Your blueberry scone recipe was the best tasting, most satisfying, joyful experience while cooking and eating that I have ever had!!! It’s basically the first pastry I’ve eaten in months. It turned out so delicious that I really had to use my portion-control mindset to not eat two! My husband and children loved them, too (and they are not friendly to my low carb recipes). My scones looked like yours, they are bursting with freshness and buttery goodness, and I can’t wait to have my treat at 9 am tomorrow! THANK YOU very much. You’re an awesome cook! I also tried your doughnuts which were amazing, too. I bookmarked your site on my web bar and am trying your lasagna stuffed peppers today.
Maya | Wholesome Yum
0Thank you so much, Cindy! Your comment truly made my day. I hope you’ll like the other recipes as much as this one!
Celene
0Looks yummy! Can’t wait to give it a try.
Maya | Wholesome Yum
0I really hope you like it, Celene!
Polina Reinhold
0Thank you for the recipe! I tried making it and I have a question: does it really call for 3 tablespoons of erythritol? Or teaspoons? It’s 4 g carbs per teaspoon. Our son is on a low carb diet, so that does make a difference. I added teaspoons and it was sweet enough. My scones turned out rather gray. must depend on the brand of the almond flour.
Maya | Wholesome Yum
0Hi Polina, Yes, it’s 3 tablespoons of erythritol but you can use less if you want them less sweet. Erythritol can usually be omitted from carb count because our bodies don’t metabolize it. I have personally tested using a blood monitor and it does not affect blood sugar.
Kate
0Was wondering if I could just use almond flour instead of almond flour and coconut flour?
Maya | Wholesome Yum
0Hi Katie, Sorry, no. The recipe would need other modifications to do that, and I haven’t tested to say specifically what would need to change.
Jennifer
0I subbed 1/2 c of flaxseed meal for the coconut flour and they were perfect.
Maya | Wholesome Yum
0Good to know – thanks, Jennifer!
Robin
0Thank you for this delightful recipe.
I used fresh squeezed orange juice instead of almond milk and dried cranberries instead of blueberries. I also used coconut sugar instead of Xylitol. My scones came out perfect and taste yummy.
Maya | Wholesome Yum
0I am so happy you liked the scones, Robin!
Nicolette
0I followed this recipe with the only changes I made being strawberries for the blueberries and coconut sugar for the sugar. They are very good. When shaping mine to the same thickness and size as the picture, I only was able to get 4 scones, which doubles the calories per serving, and it took about 15-20 minutes longer to cook through. Overall really happy with the recipe. Thank you!
Maya | Wholesome Yum
0Hi Nicolette, If you just cut it into 8 pieces like a pie, you’ll always end up with 8 scones. If they took longer to cook through, most likely they were thicker than mine. I’m glad you still liked the recipe!
Kimberlee
0BEST KETO TREAT I HAVE MADE YET!! Thank you so much for sharing!! I did have to sub heavy cream for the almond milk because it’s what I had and I also added some lemon zest and juice. Such a delicious scone recipe. THANK YOU THANK YOU THANK YOU! <3
Maya | Wholesome Yum
0I am so happy you love the scones, Kimberlee! Have a great day!
Kim
0I used frozen blueberries and my scones were very moist..
Maya | Wholesome Yum
0Hi Kim, Did you thaw the blueberries first? If you do that they will be too moist – better to just use them frozen. Other than that, it may be that the scones needed to bake for longer. Hope you still liked them!
Kim
0Yes they were starting to thaw. I did bake them longer but they were still very moist and crumbled. I let him sit and they hardened up a bit. But still very delicious. I will try them again.
Grace
0I made these just as written. They were perfect. I served them at my Royal Wedding viewing party! I also posted a picture of my results on my Pinterest with the URL to your site. Thanks a million!
Maya | Wholesome Yum
0I am so happy you liked the scones, Grace! That party sounds so fun!
Sharon
0Made these to watch the Royal Wedding (Megan and Harry!!!) Turned out beautifully. No problem with being too dry. I ate three pieces and my husband ate the rest – not knowing they were made out of nut flours!
Maya | Wholesome Yum
0What a perfect way to watch the Royal Wedding, Sharon! I am so happy you liked them!
Amy
0Do you think I could mix up this dough tonight, then bake in the morning? Looks perfect for watching the Royal Wedding tomorrow!
Maya | Wholesome Yum
0Hi Amy, Baking powder reacts once mixed with wet ingredients, so I wouldn’t recommend making the dough the night before. But, you can mix the dry and wet ingredients separately the night before, and just fold them together and bake in the morning.
Caryl Kauffman
0Can I sub some other oil for the coconut? I’m low carb for a health issue and I’m supposed to avoid coconut oil. Thanks.
Maya | Wholesome Yum
0Hi Caryl, You can use butter instead of coconut oil if you’d like. Coconut oil is totally low carb though, is there some other reason you need to avoid coconut oil?
Andrea
0These taste amazing! I think I may not have had the dough moist enough though. They were very dense and didn’t seem to rise like your pictures that you have posted. Do I just need to add extra almond milk next time?
Maya | Wholesome Yum
0Hi Andrea, I’m glad you liked the taste. The scones do not rise much, they just need to be shaped to be fairly tall. You can try a little extra milk but scones are usually dense and not fluffy… more milk would probably make them more similar to muffins.
Therese
0I’m new to Keto and still don’t like almond flour, but these were very good. Instead of your glaze, I used Splenda Naturals and fresh squeezed lemon juice. Thanks for the recipe!
Maya | Wholesome Yum
0Hi Therese! I am glad you liked them!
Wendy Bauer
0I’ve made (and love) the blueberry, last night I took another person’s suggestion and also made a cranberry orange batch. I used frozen cranberries chopped into bits in my hand food chopper and a full teaspoon of orange extract in place of vanilla extract. Rather than glaze, I spread about a tablespoon of cream cheese on each piece just before eating…so delicious!
Maya | Wholesome Yum
0Thank you, Wendy! Looks like I’ll need to post a cranberry orange version this fall.
Kim
0Is there any way to make these without almond flour? There’s a tree nut allergy in my family and I’d love to make these, but am not sure what to sub the almond flour with. Thanks!
Maya | Wholesome Yum
0Hi Kim, I haven’t tried but they might work with sunflower seed meal (finely ground sunflower seeds). You might taste a little bit of that flavor in them but it should work in the same amount to replace the almond flour. Let me know how it goes if you try!
Wholesome Yum A
0Made these this morning. Very easy and tasty. Love the texture as well as the flavor. I did add cinnamon to the dry ingredients and made a cinnamon glaze instead of the blueberry. Will definitely make these again. Better and easier than paleo pancakes!
Maya | Wholesome Yum
0I am so happy to hear that, Amanda! Thanks for stopping by!
Stacy
0I enjoyed this recipe very much. I made a few changes by adding lemon zest to the batter and making a lemon glaze rather than blueberry, but your basic recipe is excellent. I can see easily changing the add-ins to make a delicious variety of scones. My non-keto daughters enjoyed this recipe as well, which is always my measure of a truly great recipe.
Please add a “jump to recipe” option on your posts. I understand the reason behind all the ads, but the overwhelming number of them keeps me from coming to your blog more often. I simply want to refer to your recipes not scroll endlessly through ads to get there.
Maya | Wholesome Yum
0Thank you, Stacy. I’m glad you and your daughters liked the scones. I do plan to play with the recipe more to make other variations.
I understand your concern about the ads. It’s always a balance as they help support my family and allow me to provide recipes to you for free. But, I also care about you as a reader and your experience. I try to provide value throughout the post, and often offer tips there in addition to the recipe card. I will work with my advertisers to see if reducing ads might be possible. I appreciate your feedback.
DebbieH
0These were amazing! I am making them for the second time today. (I added walnuts this time with the blueberries!) I also just cooked the glaze all together in a pan and it worked great. We don’t mind the blueberry skins. I freeze them right after making them on a plate then put them into a baggie. They are awesome right out of the freezer. Thank you so much Maya for sharing these with us!
Maya | Wholesome Yum
0I a so happy you liked them, Debbie! Thanks for stopping by!
Michelle
0Did you happen to double your recipe and take your photos? Not sure what I did wrong but mine are half the thickness of yours. Sadly. Bummer!
Maya | Wholesome Yum
0Hi Michelle, No, the photos are always the actual recipe as written. The scones will end up close to the same height after baking as they are before, so it’s just a matter of shaping them to the size/shape you want before baking. I hope you still liked the taste, though.
Amy Cook
0Hi! From someone very picky, kudos!! These are amazing. They do have a bit of a coconut flavor on the back end so I might also try replacing the coconut flour for more almond flour but if it doesn’t work out I don’t care! I will still make these. Great job; I love these!
Maya | Wholesome Yum
0Thank you, Amy!
Trisha
0Hi there, Do these have to be stored in the refrigerator? I made them and I absolutely love them. I’m a huge fan of your site. Now going to be trying more stuff from here this week. Thanks again.
Maya | Wholesome Yum
0Hi Trisha, You can keep them at room temperature for about a day, but the fridge is best for any longer.
Sandy Romero
0Can you use frozen blueberries instead of fresh?
Maya | Wholesome Yum
0Hi Sandy, yes, that should work just fine.
Sandy Romero
0Can you use frozen blueberries?
Maya | Wholesome Yum
0Hi Sandy, yes, I’m sure that would work just fine.
Savi
0Thank you for the recipe. Easy to make and the scones turned out quite nice. Will definitely make again soon.
Maya | Wholesome Yum
0Thank you! I’m glad you liked them!
T. Brown
0I bought the best blueberries at my favorite fruit stand and this recipe was perfect! So easy to make and very delicious!
Maya | Wholesome Yum
0Thank you, I’m glad you liked them!
Jess N
0This recipe looks amazing but i’m not a huge fan of blueberries. I would love to make this with cranberries and orange (my favorite combination). For the glaze, would you recommend using orange juice or extract and how much? I cant seem to find a good recipe anywhere but this looks perfect, just swapping out the vanilla and blueberries for my cranberries and orange.
Maya | Wholesome Yum
0Hi Jess, Cranberry orange sounds delicious! I’d recommend orange extract for the glaze if you wanted to keep the scones low carb. Start with just a tiny bit, like 1/8 tsp and adjust to taste, since fruit extracts are very concentrated. You could also add some orange extract to the batter itself. I would estimate 1/2 tsp for the whole batch. Let me know how it goes if you try it!
Jess
0These turned out amazing. I ended up doing a 1:1 replacement with the orange extract for vanilla and 1/4 tsp for the glaze. This recipe is so easy and my boyfriend loved the scones as well. He normally complains about scones being too dry and these turned out perfect.
Thanks!
Maya | Wholesome Yum
0Thank you, Jess! I’m glad you both like them!
Stacey Hainsey
0Let me tell ya… these Blueberry Scones are delicious! I made a batch yesterday. I didn’t have erythritol, so I used a little Splenda instead. My family actually liked it.
Maya | Wholesome Yum
0Thank you, Stacey!
Colleen Taliaferro-Starling
0Do you know how much coconut sugar (or maple syrup) I would use in place of Erythritol?
Maya | Wholesome Yum
0Hi Colleen, Yes, you can use the same amount of coconut sugar. Coconut sugar would work better than maple syrup, since it’s granulated just like the erythritol. Hope that helps!
Amy
0What can I use instead of coconut oil and coconut flour? I’m allergic to coconut!
Maya | Wholesome Yum
0Hi Amy, You can easily use butter instead of coconut oil. The coconut flour is more tough to substitute, since it absorbs much more moisture than any other flour. You could try replacing the 1/4 cup coconut flour with an additional 1 cup almond flour (you need a lot more to compensate for the moisture difference), but I haven’t tried it and can’t guarantee the results. Let me know how it goes if you try it!
Debbie
0Hi. What can I use instead of the coconut flour? I find the taste of coconut overwhelming.
Maya | Wholesome Yum
0Hi Debbie, Have you tried this particular recipe? It has just a little coconut flour, so you can’t really taste it. But, I’d suggest using butter instead of coconut oil to avoid any slight coconut flavor. If you still want to remove the coconut flour, the recipe would need other modifications since coconut flour is so absorbent. Let me know how it goes if you try something different.
Deb
0The dough was lovely to work with – no need for extra almond milk. I like my scones a bit denser. It was very light and airy. I will make it again with some lemon zest and add raspberries plus blueberries. Thanks for experimenting on our behalf!
Maya | Wholesome Yum
0Thank you, Deb! Yes, you can make them without the almond milk to make them denser.