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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
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.
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.