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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
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.