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
Robyn
0Loved your wonderful recipe, it was my first time making scones! I used a whole cup of blueberries which made it very flavorful. Didn’t need the glaze on top. They did fall apart a little when making. Would adding a little more soy milk help this problem? Would the recipe work without using any sugar or sweetening? When storing is it best at room temperature? You didn’t mention refrigeration…Thanks so much!!!
Wholesome Yum D
0Hi Robyn, Store the scones in an airtight container for 3-4 days. I suggest not moving the scones before they are completely cooled to avoid crumbling. I also have never tested the recipe without sweetener, but if you try let me know the results!
Robyn
0They actually crumbled on the baking sheet before I put them in the oven, so would the extra soy milk keep them from crumbling? I also waited until they were cooled to put in the container but they still crumbled. So do you store them on the kitchen counter? Thanks : )
Wholesome Yum D
0Hi Robyn, It does sound like your dough was too dry, a splash more of milk may be needed. Yes, on the counter is fine in an air tight container.
Robyn Rosenkrantz
0I’m out of coconut flour can I make with JUST almond flour? Thanks : )
Wholesome Yum D
0Hi Robyn, Coconut flour is very absorbent, so if you are replacing it with almond flour, you will need quite a lot more to get a similar consistency. If you increase the amount of almond flour to 1 3/4 cups and omit the coconut flour, maybe even a little bit more, you should get closer to the correct dough to work with.
Susy
0I really needed these! These were delicious and easy to make. I didn’t even bother with the glaze, they were perfect without it!
Hala
0Hi, Thank you for the good tasty scones and for all the keto recipes.
Wholesome Yum A
0Are the metric measures accurate or are they an estimate with an online calculator? Especially when I bake I prefer using the weight of the ingredients as the end product is more likely to come out correctly.
Wholesome Yum D
0Hi Amanda, The metric ingredients are calculated from the US measurements. I only test recipes using the US customary measurements.
Denise
0Very tasty but it didn’t rise at all in the oven. Will make it again.
Jo
0Can I use regular sugar in this recipe? The person I am making them for does not care about the carbs. She is gluten free only.
Wholesome Yum D
0Hi Jo, Yes, regular sugar would work in this recipe. You will need less regular sugar as it is sweeter than erythritol, 2 tbsp should be about right.
Sumita
0Would the recipe work if I used butter instead of coconut oil? Apologies if you have already answered this one.
Wholesome Yum M
0Hi Sumita, Yes, feel free to use butter.
Betsy
0Made these again. This time with huckleberries and allulose and another hit! Thank u again.
Debbie Henry
0These were soooo tender, moist and delicious! I was too lazy to make the blueberry drizzle, so just used powdered erythritol and water to drizzle over top. Will definitely make again!
Toyin mafe
0Will there be a significant difference if I don’t add the glaze?
Wholesome Yum M
0Hi Toyin, Do you mean with the nutrition? No, skipping the glaze will still leave you with very similar nutrition. If you would like exact numbers, feel free to enter the recipe into an online recipe calculator, skipping the glaze, for the most accurate information.
toyin
0I was referring to the taste. im thinking about not doing the glaze to reduce sweetness or any after taste. Will the scone still be ok in terms of taste? Sorry I should have been clearer. Thanks for this
Wholesome Yum M
0Hi Toyin, Oh I see! Yes, the scones will still have a nice mildly sweet flavor without the glaze. The blueberries and their natural sweetness are really the star of the show in this recipe.
toyin
0You are awesome. Thanks
Alice
0Can I use powdered swerve in place of the erythritoll sweetener?
Wholesome Yum M
0Hi Alice, Yes, but you will need a different amount of sweetener. Use this sweetener calculator to determine how much you will need.
Lori Look
0I have Lakanto Monkfruit sweetener, which has erythritol. Can I use that in equal amounts or do I need to adjust? Thanks for your help.
Wholesome Yum M
0Hi Lori, No, you will need to use less than what the recipe calls for. Use this sweetener calculator to determine how much of your sweetener you will need to use for the recipe. Enjoy!
Marion
0This looks amazing. Can I substitute the almond milk with heavy cream?
Wholesome Yum M
0Hi Marion, Yes, but it will change the nutrition. Enjoy!
Mary
0I have not made this yet but thank you for the keto friendly recipe. I have missed my scones!
TheTamster
0Hi thanks so much for this recipe…I can’t wait to try it! Just a request to “give credit where credit is due”…the scone actually originated in the United Kingdom. Specifically England and Scotland. You have it listed as American.
CAT
0Hello, I just made these this morning. I haven’t tried them yet, but they smell yummy! Just wondering if I could use lupin flour instead of coconut flour? Would that make a good option?
Thank you.
Maya | Wholesome Yum
0Hi Cat, I would not recommend using lupin flour instead of coconut flour, they are very different. You could omit the coconut flour and use 2 cups (total) of almond flour instead.
Maya | Wholesome Yum
0Sorry about that! This was an unintentional categorizing error and I’ve fixed it.
Maria Galvan
0The scones are delicious, I substitute the glaze sugar for monk fruit and wasn’t good next time I will make sure I use the recommended sugar, other than that they were very good and tasty.
Katrina
0What a great recipe! I subbed the egg with a flax egg, and the erythritol with allulose + 20 drops of monkfruit extract and for the first time in 12 years (of being gf) I have a gluten-free/egg-free/dairy-free baked good that is completely cooked through, moist and spongy, and doesn’t fall apart! I love it!!!
I also made these as lemon ginger scones by adding shredded ginger and lemon juice and they turned out great 🙂
Laurie
0How much lemon do you use? And do you just omit the blueberries? I’d LOVE to see this in a lemon flavor – can you share the changes please?? 🙂
Tara
0Well it’s in the oven. I can’t use coconut flour so I tried using extra almond. Definitely not the same consistency. It was difficult to cut into wedges. Fingers crossed it tastes better than it looks.
Any help with ratios and or substitutions for coconut would be appreciated.
Thanks
Wholesome Yum M
0Hi Tara, Coconut flour is very absorbent, so if you are replacing it with almond flour, you will need quite a lot more to get a similar consistency. If you increase the amount of almond flour to 3/4 cup (possibly a scant bit more than that) you should get closer to the correct dough to work with.
Tara
0Does using all almond flour change the net carbs? I ended up using what you said plus 2 tbs. maybe could’ve even made it a full cup.
Also Just to note I only had either whole milk or cream so I chose cream. Thinking there’s a lot of fat I used 1 tbs of avocado oil instead of 2. Baked about 25 min they came out great! Still more moist than a scone. Maybe I didn’t even need the avocado oil?
Wholesome Yum M
0Hi Tara, Yes, using all almond flour in the recipe will change the net carb count. Feel free to enter your updated version of the recipe into an online recipe calculator to get accurate nutrition information.
Tara
0Thank you. They ended up being delicious. But Going to make them again now with the proper amount!
Sorry I missed this info in your questions above!
Jenalee Marshall
0Too sweet. Fell apart even with letting cool. Overall a hit with everyone one. Made it plain wo blueberries
Emmy Barnett
0my bestie made these from me and then also made a variation using cranberries and dark chocolate very yummy perfect for my breakfast coffee mornings. i am learning to cook low carb because of my diabetes i am not full keto but keeping carbs at 100-130 per my Diabetes nutrtion and nurse. My 91 year old picky mom loved them as well Thank you!!!