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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
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.