This keto scones recipe is buttery, soft and deliciously crumbly on the edges! My almond flour scones are easy and ready in 25 minutes. They contain only 5 ingredients! Simply slice in half and enjoy with clotted cream and strawberry jam.
I used to adore "proper" scones - crumbly, buttery and utterly comforting. One of my favourite indulgences was to book "posh afternoon tea" with a few girlfriends. We'd drink Earl Grey (and a glass of bubbly or two) and polished off a jumbo plate of scones with heaps of cream and jam.
After I started a low carb diet, I missed scones terribly. Earl Grey all on its own is just not the same.
That's why I had to create a recipe for keto scones!
Actually, the recipe does not differ much from traditional scones. Only, that I used almond flour instead of wheat. Of course, I also swapped out the sugar for a sugar substitute.
I love my healthy low carb scones and have made them countless times.
And yes, my girlfriends have all come over to taste-test.
Update: I originally posted this keto scone recipe in June 2017. Since then, I have improved it to make the method easier. The flavor is the same, but the texture is even more fluffy and delicious.
FAQ
Before we get to the recipe, let me answer two questions I get regularly:
Regular scones are not keto, because they are made with wheat flour. But by swapping it out for almond flour, scones can be gluten-free, equally delicious and low in carbs.
American scones are sweet triangle-shaped pastries, often studded with berries or chocolate chips and topped with glazes. They are stand-alone treats, often enjoyed at breakfast (for example, my keto blueberry scones). English scones are less sweet and are eaten in the afternoon. They have a round shape and you eat them sliced in half and topped with clotted cream and jam.
Ingredients
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Here are the ingredients you'll need for easy almond flour scones:
- Almond flour - I'm using ground almonds in this recipe. It's the same as coarse almond flour in the US. For super-fine almond flour, reduce the amount to 2 cups / 200g
- Butter - should be melted, then. cooled
- Sugar substitute - I like erythritol monkfruit sweeteners. You can also use Swerve, xylitol or allulose.
- Egg - large and room temperature
- Baking powder - for a better rise
- Vanilla extract and lemon zest - Both optional, but recommended. The lemon zest really lifts the taste
OPTIONAL: You can add a pinch of salt for extra flavor and ½ teaspoon of xanthan gum for a stronger crumb structure.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Combine the dry ingredients in a large mixing bowl.
Step 2: In a separate bowl, mix together the wet ingredients - melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
You can use a fork for this or an electric mixer.
Step 3: Form a dough ball and place it onto a baking pan lined with parchment paper.
Step 4: Roll out into a disc shape, about 1 inch thick. Cut out 5 -6 scones using a cookie cutter (mine had a diameter of 6.5 cm / 2.5 inch).
If you don't have one, simply form scone shapes by hand. Or, roll the dough into a log and cut 5-6 thick discs.
Step 5: Move the scones apart. Brush with beaten egg and bake in the oven until golden.
The dough makes between 5 and 6 scones, depending on how thick your scones are (and how much dough you "taste" during baking). I've calculated the nutrition for 5 scones in the recipe card below. These are generous in size (85g) and filling.
Top tips
Shape them. Keto scones don't rise as much as traditional wheat scones! That's why it's important you shape them into the form you want.
Cool before slicing. Make sure you let the scones cool completely in the pan. They are fragile when hot but they firm up as they cool down.
Variations
Below are a few ideas how you can change the recipe:
Nut free: Instead of the almond flour, use a blend of sesame flour and sunflower seed flour.
Dairy-free: Use coconut oil instead of butter.
Add-ins: Not traditional at all, but possible: Add sugar-free chocolate chips, sugar free dried cranberries, chopped walnuts, pecans or berries such as blueberries, raspberries or chopped strawberries.
Toppings: Sprinkle the tops with granulated sweetener. Or, make a simple glaze with powdered sweetener and a little water and drizzle over the cooled scones.
Shape: Form American-style scone wedges instead of rounds.
Coconut flour: I haven't tried this yet. If you want to experiment, try using a scant cup / 90g coconut flour. You'll also need to add another egg, because coconut flour is more brittle. Or, make my coconut flour scones.
Serve with
- a generous dollop of butter
- Sugar-free strawberry jam
- clotted cream (this is extra thick spoonable cream)
- Sugar-free whipped cream
- Sugar Free Blueberry Jam
- Easy No-Cook Sugar Free Raspberry Jam
Storage
Refrigerator: I keep these scones in a cake tin on the counter for a couple of days. After that, I store them in an airtight container in the fridge for 4-5 days.
Reheating: Simply re-heat them in the microwave for 10 seconds or slice and pop in the toaster.
Freezer: Almond flour scones freeze well for up to 3 months. I freeze them on a baking sheet until they are solid. Then I transfer them into a freezer bag. That way, they don't stick together.
Thawing and reheating: Defrost overnight in the fridge. Reheat in the microwave for 10 seconds or slice and pop in the toaster.
Related recipes
For a savoury version of scones, check out my almond flour biscuits and these cheesy keto biscuits. Below are more sweet keto breakfast ideas:
I'll leave you with a fun fact: Scones were invented in Scotland in the 16th century. They became popular as a tea time treat through Anna, the Duchess of Bedford, who loved them so much she rang for them every afternoon a 4 pm.
Tried this recipe? Give it a star rating below!
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Recipe
Keto Scones with Almond Flour
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- round cookie cutter (6.5 cm / 2.5 inch diameter)
Ingredients
- 2 ¼ cup / 225g almond flour or ground almonds. Use 2 cups if your almond flour is super-fine
- ¼ cup / 60g butter melted
- ¼ cup / 45g granulated sweetener
- 1 egg large, room temperature
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 lemon optional
- 1 egg optional, beaten, for brushing the tops (you'll only use ½)
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F (fan).
- Combine the dry ingredients - almond flour, sweetener, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Sandy
Perfect on the weekend with Katrin's blueberry jam and cream. Love it!
JW
Absolutely delicious. Thank you so much for this recipe. I left out the sweetener as I wanted a more savoury scone and had to use a generous glut of lemon juice instead of lemon zest. Highly highly recommended!!
mark
Tried it with almond flour - perfect! I thought I would give it a go with Coconut flour. Hmm, you need WAY more liquid and I mean *a lot* more. for 200g flour i needed 5 eggs and milk (I ran out of eggs) to make a passable dough that held together. Theyre still in the oven so not sure what they will come out like....
Katrin Nürnberger
Try my coconut flour scones. They are developed specifically for coconut flour.
Carolyn
Delicious. I was a doubter. Not for weight control, I’m a T1 diabetic. I made 8, thin but yummy. I will make them thicker next time. Gobbled one down warm, with butter and sugar free jam. You’ve rocked my world. Thank you These will be a staple in our house.
Belinda
Excellent! Really delicious
Kathi S.
Katrin, This recipe is scone perfection. I'm glad I tried it and admit that the rave reviews convinced me. Keto scones I've made in the past were dry and crumbly and not worth repeating but the texture of these is spot on and they're beautiful. I've made these 3 times in a week. I prefer them a little less sweet so 3 Tbsp of sweetener is perfect for me. I added 30g of chopped, sugar-free dried cranberries and a teaspoon of orange zest to the latest batch and they are so good. I do add salt and include the optional xanthum gum. I will have fun playing with various flavor combos: blueberry with lemon or lime zest, coffee extract with cocoa nibs.... A big Thank You from Texas USA for this simple yet delicious recipe.
jaye
These are delicious but i did find mine spread out in the cooking and so were flatter than I would have expected. Would it be okay to put them in a muffin tin or similar so they stay smaller and rise higher?!
Katrin Nürnberger
Sure, that would work. I wonder why yours spread though. Was your dough softer than mine?
jaye
Yes, it was much softer, quite 'floppy'. normally i would add more flour if i had pastry or dough that hadn't come together enough but obviously not something that can be done with keto baking! Is there anything you would recommend adding in if the dough is like that?
Katrin Nürnberger
It could be that the almond flour / ground almonds you used was much coarser than mine. In that case, it's fine to add a little more almond flour. Or, stick the dough in the fridge for a little bit so the butter can solidify. Both are ways to ensure the scones keep their shape.
M Ray
I find that keto scones and cookie dough work best and keep their shape better if you refrigerate the dough for awhile first and between batches. If I don't refrigerate, the dough flattens out.
Jen
Fancied giving these a whirl as I had some leftover clotted cream to eat. Made these with coconut flour (90g) as suggested with the additional egg and xanthan gum. This was just enough to make 4 scones. I didn’t bother with the vanilla nor lemon. They were delicious… a lovely mild coconut flavour with a perfect traditional scone texture. Will definitely make them again!