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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
Tami
0Oh, my! Delicious! I can’t believe these are low carb; the last time I had a blueberry scone that was this amazing….well, it was SO full of sugar that I felt horrible afterwards. Maya’s recipes are my go-to. My non-Keto-eating husband loved them, too!
Paige Powell
0These scones were so delicious, I’m making them again. It has taken me a long time to realize that I prefer scones over muffins. I like that “biscuit” crunch, but these are EASIER to make than biscuits OR muffins! The only substitute I made was to add 1/2 tsp. Stevia powder to the dry ingredients instead of the Eryth-whatever. –Paige Powell
Linda
0I’m not a baker and am just 1 week into Keto, so I don’t have all the proper ingredients (Erythritol) yet. Even made with my best-guess-in-the-amount of Truvia this was delicious! Can’t wait to make more of your recipes. This website was a great find!
W
0Really liked these. Just threw everything in the food processor except raspberries. Didn’t have fresh berries so used frozen raspberries. Fabulous taste. Dough was slightly sticky to work with. Some of the scones broke so next time I think I’ll chill the dough as suggested and maybe try adding a pinch of Xanthan gum. Will definitely make again. Thank you
arden kuhn
0These scones are delicious. They were gone within 2 minutes. I will have to triple the recipe. Thank you for sharing
Philippa
0Loved these scones… didn’t have almond milk so substituted full fat Greek yoghurt. Topped them with cream cheese and ate while still a little warm… lovely ….
Betsy
0Yum! Easy and perfect. I can’t believe I made these.
Kelly Morgan
0These were amazing!! I didn’t have blueberries or almond milk, so I used cranberries and orange juice instead. They were delicious! My husband loved them, too and he isn’t really into low carb breads. Will definitely be making again!
Petra
0Hi
Made this last week..was moist and delicious…quick and easy.
My blueberries were rather large , so next time will use smaller ones!
Diana Fisher
0Dear Maya,
My sister and I are great fans of coffee and cake/scones. Since starting my new lifestyle eating regime, I am having to find alternatives to favourites which this is one.
Although I did find this recipe a little soft, perhaps it needed longer in the oven, still enjoyed the flavours.
Makes a very good dessert with either custard (if you are allowed!) and cream.
Ladyfirst
0Just wanted to say that I’ve used frozen mixed berries and frozen strawberries and the scones still came out perfect and scrumptious!
It’s become one of my weekly “go to” recipes!
So “thank you” soo much for this one – I love it!!!
Kaylee
0I was doubtful at first but lemme tell you these were delicious! I didn’t have blueberries so I used some cinnamon, raisins, and almond slivers instead. Super yum! Super easy! If you like scones I would definitely recommend trying this recipe. I love how easy it was to whip these up this morning for a healthy breakfast. Thank you!
Linda Rust
0After reading some of the comments my dough was like crumbles so I added extra almond milk. Maybe I need new measuring cups?
Linda Rust
0Mine feel apart. Not sure what I did wrong.
Wholesome Yum M
0Hi Linda, It’s likely the extra liquid made them fall apart. Did you check out the video before baking? That should give you a good idea of what the dough texture and consistency should look like. Make sure to melt the coconut oil in this recipe, as it helps to bring the ingredients together.
Renee
0Oh my goodness!! I just made these scones for the first time and WOW! They’re sooo good! I did use a little almond extract along with the vanilla and had fresh blueberries that we picked ourselves. They are absolutely the best scones–not too sweet or cake-like, but a real, British-style scone! Thank you, Myra! Now I’m going to have to try all your other recipes. 🙂
Sue Revington
0This is a very easy recipe to follow. A very tasty scone.
Heath Houston
0Also wanted to add, your recipe for dried cranberries works perfectly with this recipe. SO good!
Heath Houston
0Hi, Maya! I haven’t been able to see my girlfriend in months. Her favorite breakfast food is Starbucks blueberry scones. I made a batch of your keto almond flour bleberry scones and mailed them to her. She was amazed! I even adapted one of your frosting recipes to make a kind of cream cheese glaze for them. The combination is heavenly.
Next up, I’m going to try chocolate chip scones (Lily’s stevia sweetened chips) and strawberry creamcheese stuffed scones.
We’re both trying to keep healthy with the stay-at-home stuff (and I’m diabetic anyway), so it’s been a real treat having these recipes available. I’ll definitely be supporting Wholesum Yum as I continue to enjoy these recipes!
SUZANNE SHILLINGFORD-BROOKS
0I have 1 big problem with these blueberry scones- I have to eat them in twos!
There are absolutely delicious!
Beth
0These scones are really delicious. Thank you for sharing your recipes.
Chris
0These turned out nothing like the pictures above and I followed the recipe exactly. They taste like a basic almond flour baked good and they’re very crumbly. Not impressed.
Wholesome Yum M
0Hi Chris, I’m sorry these didn’t turn out as expected. These scones are pretty traditional in flavor and texture, so if you are looking for something else, I have many other keto desserts you can try.