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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
Leigh Reeves
0Hi, I am excited to try these scones. How could I substitute monk fruit erythritol blend for erythritol? I would love to make these for company this week, but I was afraid erythritol might affect my hubby, so I bought the monk fruit blend. I was reading you sugar substitute info & it said to ask you about switching the ingredients. So here l am, lol. I love your patience & info, btw. You are so kind to share so much, thank you!
Wholesome Yum M
0Hi Leigh, Use 2 tablespoons of sweetener instead of 3 in the scones. The monk fruit sweetener is about 30% sweeter than the pure erythritol. Enjoy!
Ashleigh Richman
0Can I use something in place of the almond mik?
Vimbai
0Hie, can I use Maple syrup instead of a sweetener?
Wholesome Yum M
0Hi Vimbai, I do not recommend using a liquid as a substitute. If you are not concerned about these scones being low carb, then you can use coconut sugar or regular sugar.
Vimbai
0Hi Maya, thanks for getting back to me. I am on a whole food, plant-based diet, no processed sugar & carb low. But not really keto though. Have just recently started experimenting with low carb flours. I tried to make a banana & zucchini bread using coconut flour. It came out too dry, I used too much flour I think. So wanted to try making your blueberry scones. I am worried about the taste of sweeteners. I made flourless black bean brownies that I sweetened with dates & maple syrup, they were absolutely delicious. Hence why I wanted to use maple syrup. But I will get some erythritol or swerve sweetener and hope for the best as far taste goes. Thanks
Wholesome Yum M
0Hi Ashleigh, You can use any liquid. Water, heavy cream, coconut milk will all work fine. Just know that it will change the macros.
Ashleigh Richman
0I just realized that this question has already been answered! Thanks, all!
Cheryl
0I love this recipe! I’m a big blueberry scone fan and since starting Keto, I miss these treats. I was wondering if I substitute butter for coconut oil how much should I use? Thanks so much!
Wholesome Yum M
0Hi Cheryl, You can substitute butter for coconut oil in the same amounts. Enjoy!
Valencia Bedard
0Hi, Ipve your recipes but this one did not end up as a dough, it was very wet like a cake mix. I’m not sure what I did wrong. I measured everything, used all the right ingredients except I substituted honey instead of the granular sugar. Any thoughts? Should I try again with brown sugar? I’m not sugar free, just trying to get off dairy and gluten at the moment. Sugar will be later, much much later 🙂
Thanks
Wholesome Yum M
0Hi Valencia, Using a liquid sugar will change the recipe outcome by a lot! I suggest trying with a granulated sweetener.
Sally
0Great recipe. I used butter and srawberries, and would maybe reduce the amount of sweetener next time. I’m not a massive fan of coconut and almond flavours but the family enjoyed them.
Shannon
0Can I use dried blueberries?
Carolyn
0This is exactly what I did, rehydrated the dried blueberries first. They turned out GREAT! Planning on using a berry mix for my next batch! Non-keto hubby LOVES these!
Wholesome Yum M
0Hi Shannon, I think that would work, but you may want to rehydrate them in a little water before mixing into the batter.
Adriana
0Hi These tasted wonderful but I was unable to make the glaze. Every attempt tried it would come out like a paste not a liquid. What am I doing wrong??
Wholesome Yum M
0Hi Adriana, Are you using melted coconut oil? If the glaze is too thick pour, you can add more melted coconut oil to the mixture until it is pourable.
Sue
0Can I substitute ripe bananas for berries or too wet?
Wholesome Yum M
0Hi Sue, I don’t think that would work for this recipe. Also, bananas are not low carb if that if your goal 🙂
Paula
0These are really good, and I don’t mean just as a substitute. I’d put them up against any scone. The only suggestion I have is to let them age a day before eating. I’m finding out that most of the keto baked good need time to settle into themselves.
Ken
0Can I use frozen blueberries in place of fresh
Maya | Wholesome Yum
0Hi Ken, Yes, you can. Just put them in frozen. Don’t thaw them first, otherwise your scones will be soggy.
Di
0Hi….I’m confused as to how you arrived at the net carbs for this …I thought I had read it was Totatl Carb-Fiber – Sugar = Net Carb. Using that formula does not come to 4. Can you please explain what I am doing wrong?
Wholesome Yum M
0Hi Di, You do not subtract the actual sugar. Total Carb – Fiber = Net Carb. If the product contains erythritol or allulose, you can subtract those. Read more about how to calculate net carbs here. This recipe includes fruit, which contain the sugars this recipe is accounting for.
Joyce hassell
0We threw them away! Maybe we just just don’t care for the almond flour taste and texture.
Too sweet. Too dense.
So disappointed as reviews had us drooling.
Wholesome Yum M
0Hi Joyce, I’m sorry these didn’t turn out as you had planned. For the best results, use blanched almond flour that is labeled “finely milled” or “superfine.” That will yield the best texture and density of baked goods.
Judy
0These are really great! We love them, even without the glaze!
I’m wondering if my “dough” needed more almond flour after mixing. It was more like a thick batter. That made it VERY hard to move them apart after cutting. I had to wet the pie server so it wouldn’t stick to the pieces
I might try making a glaze with Lakanto confectioners sugar.
syl
0Thank you, Maya! This is one of the best keto recipes out there. I made it without the glaze and added a little bit of stevia in addition to the Erythritol already called for in the recipe. The scone came out very similar to the non keto version. Even my nonketo family enjoyed them.
Grace
0Lovely scone even without the glaze.. very foolproof! Thank you very much for this lovely recipe.
Yasmin Ortiz
0These are amazing, I’ve made them
Multiple times.
Sunni Jeffers
0These are really good. Even my husband, who is NOT following low carb, loved them.
Kim
0Made these. The 1st batch I made according to the recipe. The 2nd batch I added lemon zest and lemon juice to the glaze. SOOOOOOOO good. My picky eater asked me to make them again.
Maria Trujillo
0Would it be possible to add xantham gum??
Wholesome Yum A
0You could, Maria, but just a sprinkle. Too much would make these scones rubbery instead of crumbly.
Michelle Rensburg
0Hi there. Your recipe looks great! I just wanted to know though:
Why do you use Almond milk instead of Coconut cream/milk? Do you think it would be an alright substitute?
Also, can I use coconut flour instead?
Thanks!
Wholesome Yum A
0Hi Michelle, you can substitute coconut milk if you like. Unfortunately, you can’t substitute coconut flour 1:1 here.
Kristen
0I don’t have almond milk on hand, would regular milk or heavy cream work? Thank you.
Wholesome Yum A
0Yes Kristen, either should work. You might have to think out the heavy cream a bit if you choose that option.
Sarah
0Hi,
I made these blueberry scones today. I don’t know what I was expecting but these were great! The only thing I didn’t like was the glaze. Next time I am doubling the recipe and trying an egg wash and sugar on half of the recipe and a different glaze on the other half.
Thanks for such great recipes.
Sarah
Greta CONROY
0These were amazing! If I didn’t make them myself I wouldn’t believe these are flour and sugarless!
Kayley
0Hello,
I’m wondering if you can just use coconut flour for the recipe?
Thanks!
Kayley
Wholesome Yum
0Hi Kayley, I wouldn’t recommend that. Your scones would be much too dry.
Meimei
0How long do they last in the freezer? Thinking of doing this for my lunchbox at work. Reheat in microwave or oven from frozen?
Wholesome Yum A
0Hi Meimei, these should last for at least a month frozen (probably longer). Oven would be best for reheating.
Alisa Smith
0I made these today and loved them. Used butter instead of coconut oil. Also, added lemon juice to batter and glaze. And added almond extract to batter and chopped pecans on top of glaze. One of the best keto recipes I’ve tried. Want to try pretzels next.
Anna
0I used coconut milk and it didn’t seem to really rise or cook or look like yours? Has anyone tried this is there something different in binding with almond milk, I see some people didn’t have rise also what could be the problem here? I ended up throwing it out batter that tasted great, so I didn’t know if cooking it longer would have made a difference. Any insight? I’m going to try making it again tomorrow. It looked the same going into the oven as it came out. Sigh.
Wholesome Yum
0Hi Anna, I’m so sorry it didn’t work for you. My best guess is that your baking powder wasn’t fresh enough.
Eileen
0Can you double this recipe?
Maya | Wholesome Yum
0Hi Eileen, Yes, absolutely!
Rachel Rothenberg
0Hi –
Can I use coconut sugar to replace the erythritol? I don’t think I have any on hand. It has such a small amount that I’m not overly concerned about the sugar issue. But I am looking for a delicious gluten-free, healthy scone. Hope this is it!
Rachel
Maya | Wholesome Yum
0Hi Rachel, Yes, you can! As long as you are ok with that amount of sugar, from a recipe standpoint it will work fine.
Jane
0When I put the melted coconut oil into the wet ingredients it hardened. Are you suppose to use room temperature ingredients?
Maya | Wholesome Yum
0Hi Jane, Usually this doesn’t happen for me but you’re right that the cold ingredients were likely the reason. You can use room temperature ingredients to be on the safe side.
Kelly
0I can’t have eggs…I’m allergic. Do you have a recommendation for making them without eggs?
Wholesome Yum
0Hi Kelly, a flax or chia egg might work, but I haven’t tried it so I don’t know for sure. Let me know if you give it a try!
Deeba Fallahzadeh
0Made this for my pregnant sister, and she LOVED it! I baked it for 45-50 minutes and they turned out perfectly golden
Shari
0I made these with barberries and orange zest (no glaze) and they were good. Wondering if I can use butter instead of coconut oil? I love buttery tasting scones.
Maya | Wholesome Yum
0Thank you, Shari! Yes, you can use butter instead of coconut oil.
Bern
0Can you make a batch in advance and freeze them, only defrost and bake when you want to have one?
Wholesome Yum
0Hi Bern, you should be able to freeze finished scones.
Sharon
0Can you freeze the scones? I am hosting a ladies brunch and looking for something I make ahead and freeze.
Maya | Wholesome Yum
0Hi Sharon, Yes, absolutely!
Jennifer
0I wanted scones to have with keto jam and clotted cream so I made this recipe with butter instead of coconut oil, no fruit, then formed 4 individual scones. Cooked for the recommended time. Absolutely devine and so easy to make. Thank you
Dree
0So delicious! Another winner Maya! I added a little lemon juice and rind to the glaze. Yummy!
Jennyb
0Oh, my! I had some blackberries and used those instead of the blueberries. Made a glaze with lemon juice and powdered erythritol. YUM!
Susan
0THIS IS A TERRIFIC RECIPE — thank you!! YUM YUM YUM! For me, no idea why, dough was too sticky to cut into pizza pieces so I popped it in the freezer for about 15 minutes and it was smooth sailing from there. Needed to cook a tad longer but so what. They are beautiful and delicious! Just the right amount of sweet and lovely consistency.
Dawn
0Made the scones today only used 1 cup choc chips since that is what I had in the house instead of blueberries, awesome! Can’t wait to try blueberries!
Brandi Miss
0These scones were surprisingly easy to make and quite delicious!! I love them!!
Debbie
0These were really delicious! Thank you for the recipe and the time and effort you put into this. For my glaze, the frozen blueberries that I used solidified the coconut oil in my blender. That was an experience! Lol. I only wish I’d seen the comment from the lady that put lemon in hers. I’ll have to try that next time. Super great recipe!!
Jan
0Does the baking powder have to be aluminum free?
Maya | Wholesome Yum
0Hi Jan, It doesn’t have to be but I only use aluminum-free.
Jolyn
0These were actually very good!
Shirle
0Wow – I made these for a group of friends and everyone was so impressed with the taste – 5 stars for sure!
Amber
0This recipe looks delicious. Any way to add protein power to these?
Maya | Wholesome Yum
0Hi Amber, I’m sure you can but I haven’t experimented with that to give specific measurements.
Rene
0I make these and cut them into biscotti, bake for 10 minutes then flip and bake another 15 minutes, flip again and let dry in the oven 🙂
Tracy
0I made these yesterday and they were FABULOUS!!!! I only added 3 tsp. of Pyure (since I didn’t want them too sweet), along with the zest of one lemon and the juice of one half of the lemon. This recipe is wonderful as is or a great base recipe for other things like raspberries, lemon poppy seed or even SF chocolate chips!! I want to try it as a biscuit with gravy. There are so many things you can do with this recipe. It’s DELICIOUS!! It doesn’t taste ‘low carb’ at all! 😀
Mel
0Can I use frozen blueberries or raspberries?
Maya | Wholesome Yum
0Hi Mel, Yes, you can. Do not thaw them – just use frozen.
Lillian
0I have a friend who is allergic to almonds. Is there a way to make these with only coconut flour?
Maya | Wholesome Yum
0Hi Lillian, No, sorry, they won’t work with just coconut flour. Can your friend have other nuts? If so, a nut meal from different nuts is a better option. Or sunflower seed meal.