Shop
My
Custom
FREE 5-Ingredient Recipe EBook
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a small baking sheet with parchment paper.
-
In a medium bowl, combine the almond flour, coconut flour, Besti, sea salt, and baking powder. Whisk to break up any lumps.
-
In a small bowl, whisk together the melted coconut oil, almond milk, vanilla extract, and egg.
-
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.
-
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.
-
Bake for 18-22 minutes, until golden. Cool completely on the pan.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Scones
374 Comments
Pam
0I substituted the coconut flour with almond flour, 3/4 cup for 1/4 cup. I also subbed the coconut oil with butter, 4 tbsp for the 2 tbsp.
Then I added 1/4 cup cream cheese. Melted it with the butter and combined in the wet ingredients. Nice addition.
In preparing for the oven, I chilled the dough then put it between two pieces of waxed paper to form into a disk. I then chilled it again before cutting into wedges. After cut, I transferred to the parchment paper to bake.
Saajida
0Hi there
Would it be alright if I omit the Blueberries completely as well as the glaze? I prefer plain scones.
Wholesome Yum M
0Hi Saajida, Yes the recipe will still work fine without the blueberries and glaze. Enjoy!
Angela
0Unbelievably delicious! My non-keto household of three ate the entire batch immediately after it was done. I also doubled the amount of blueberries to emulate the recipe of a local bakery I constantly crave for.
(I’m not keto either, just aiming for lower carb lifestyle)
I’m at sea level, ambient temperature is 86 degrees, 45% humidity. Used Arrowhead Mills Organic Coconut Flour, Blue Diamond Almond Flour, Lakanto Monkfruit Sweetener (classic), Kirkland Organic Coconut Oil, Open Nature Unsweetened Almond Coconut Milk.
Baked these in a toaster oven. Rolled the dough out into a squarish log and cut wedges that way. Went a little taller than 1″ thick. Baked about 30 mins instead of 20. No problem, scones were still moist on the inside and browned at the top and bottom. Wiggle room on bake time. This added thickness + more toasted bottom might have prevented the crumbling apart problem others had.
As for the glaze, my blender blades couldn’t chop up the tiny volume of ingredients, so I took the partially blended pulp and just mashed it through a sieve. Glaze definitely has to be made in a food processor, not a blender. Coconut oil doesn’t solidify at my room temperature, so the glaze was more of a tasty jam.
My only concern, is that I ate too much and might get the poops later . This recipe is game changing, Maya! Thank you for sharing. Next time I need a resupply of ingredients I will try to follow your affiliate links.
PJ
0Hello, Can the sugar substitute be omitted without hurting the recipe?
Wholesome Yum M
0Hi PJ, Yes, that will work fine.
Sonya
0Best scones ever! They are so good. I used half and half for the liquid, and butter instead of coconut oil. They are light and fluffy, and delicious!
Judy
0I just love these blueberry scones! I’ve made them many times.
I was wondering if you had any suggestions on how to make them into orange cranberry scones. I made homemade sugar free dried cranberries. I have 2 oranges.
Do you have any suggestions on how much dried cranberries, orange zest, and orange juice I should use? I would love to try it, but I Don know where to begin.
Thank you very much, Maya!
Wholesome Yum M
0Hi Judy, The recipe for Orange Cranberry Scones is in the Easy Keto Cookbook!
Judy
0yaay!!!
Sandra
0Hello, Maya:
Does this have to be baked on a sheet pan? I was thinking of putting it in a 9″ or 10″ round non-stick cake pan so that the edges would be neat looking. If this could be done, which size should be used? I’m thinking the 10″ one so that the scone pieces can be separated.
If not, then will try to make the 1″ deep circle on the USA sheet pan which I do have. To avoid scratching the pan, either a plastic knife or a “lettuce knife” will be used for cutting the scone apart before baking it.
Sandra W.
Wholesome Yum M
0Hi Sandra, Line your pan with parchment before adding your scones, and I think it will work out fine.
LynnNM
0I made these this afternoon and they’re very good. I did add 1/2 teaspoon of Xanthan Gum just because so many Keto baked goods are too soft and crumbly for me. I have no idea if it actually helped, though (LOL)! Because I live at an altitude of about 6,000 feet above sea level (Santa Fe), getting the right baking temp and time is always iffy. After baking my scones for 20 minutes @ 350-degrees, I let them cool. Too soft, and so I popped them back in the oven for 10 more minutes. I’m adding this info only because there might be others out there in need of this high altitude adjustment. Many thanks for this yummy, healthful recipe!
Tracey Smith
0I made these for the first time today and they turned out really good on my first attempt. I’ve always loved scones but since starting Keto over a year ago I haven’t been able to have so I’m happy to have found this recipe. I even shared it with one of my friends who is on Keto too and my family who are not on Keto even like them.
Lucy
0Thanks for the recipe, Maya! I love the quick prep time and easy instructions, too. I’ve been missing baked goods the most – 38 days in to the new lifestyle and feeling great.
The dough seemed pretty wet when I shaped it on my baking sheet (maybe I didn’t add enough almond flour; my first attempt using it), and the baked scones have a slightly “sandy” texture as compared to a wheat scone, but they are tasty! My husband ate one warm from the oven and went right for a second, even though he’s not a fan of keto versions of baked goods, and remarked that these are really good. (He’s lost his “spare tire” since starting ketosis and looks and feels great.)
Modifications – I used Wholesome Yum Allulose +Monkfruit – could have contributed to the sandy texture-, made the dough with melted butter instead of coconut oil, and added lemon zest and a bit of lemon juice to the glaze per other readers’ recommendations, which I did make with coconut oil according to the recipe. I had frozen blueberries, so everything turned out purple. 🙂
It was a delicious treat with a cup of French press coffee this morning. Thanks again!
Wholesome Yum M
0Hi Lucy, Congratulations on 38 days! So glad to hear you are feeling well and making progress. The texture of keto baked goods is different from traditional wheat flour baked goods, so that does take a little adjusting to. My only suggestion is to make sure you are buying blanched almond flour that is labeled “finely milled” or “superfine” for best results. Enjoy!
Lisa Nadiv
0Yum.
Sajna
0Hey! Thank you for the recipe. I’m more paleo than keto. So, just wondering, can I substitute tapioca or arrow root flour instead of coconut flour? Thank you!
Wholesome Yum M
0Hi Sajna, Tapioca flour (or arrowroot) behaves differently from coconut flour, so I am not sure this would work. Coconut flour is super absorbent, so you only need small amounts in recipes. This would not be the case if using tapioca or arrowroot.
Reena Beck
0Omg, these scones were super amazing!!! I didn’t have erythritol so I used 3 tbsp of brown sugar instead and the sweetness was right on point. I should have added a little more almond milk to the batter as you suggested, they started to crumble after they had cooled but they taste so darn good I didn’t mind it! Thank you for this gem of a recipe!!
Yoided
0I added unsweetened coconut, coconut sugar and plant base soy milk and they are freaking Awesome!!
Thank you
Jackie
0I made these scones today using frozen chopped strawberries instead of the blueberries. They are just wonderful. I’m sure the blueberry are just as spectacular.
Cindy
0Excellent recipe! Tastes soooooo good! Fairly easy to make, too.
Bonnie
0Probably the BEST Keto dessert I’ve made, and I’ve made a ton!!!!!! Thanks for sharing.
Angela Allison
0So yummy! These are complete perfection. Thanks for the amazing Keto recipe!!
Katie
0This look so good! My family would love these. Can’t wait to try it!
Anita
0I start using more sugar substitute and I love finding new recipes to use them. These scones are lovely and perfect for a Sunday brunch.
Beth Neels
0Made these for my mom last weekend. We just loved them! She gluten and dairy intolerant, so it’s hard to find baked goods that she can eat! Thanks for a great recipe!