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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
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.