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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
Carrie Robinson
0I have never baked with almond flour before! These look perfect. 🙂
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.