These buttery keto scones are moist, soft and deliciously crumbly on the edges! The recipe is easy and quick to make with only 6 ingredients. Simply slice in half and enjoy with clotted cream and strawberry jam. The perfect for a traditional English cream tea minus the carb load!
Before I went on a low carb diet over six years ago, I used to adore "proper" English scones - slightly 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 or two of bubbly) and polished off a jumbo plate of scones with heaps of cream and jam.
After I changed my 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!
Are scones keto-friendly?
Yes, if you're using a low carb flour!
The two grain free flours I use most are coconut flour and almond flour. In this recipe, I chose almond flour. It is is a 1:1 grain free substitute for wheat flour. It has a slightly nutty and sweet taste and is low in carbs.
Even better, almond flour is gluten free!
Simple and quick almond flour scones
I originally posted this recipe in June 2017, so it was time for an update. Why? I've changed it bit by bit over the years to make it simpler and the grain free scones even fluffier.
In my original recipe I had rubbed the cold butter into the almond flour, just like you would when making traditional wheat scones.
This is somewhat time-consuming. I was so happy when I found out you can skip this step and melt the butter, then mix it directly into the dough. Same great taste, more time to enjoy eating and relaxing!
The version you'll find in the recipe card now is exactly how we enjoy our scones today. They are a regular treat in this house! And yes, my girlfriends have all come over to taste-test them 🙂
Before we get to the recipe, I want to clarify something because I know my readers are from all over the world.
What's the difference between English scones and American scones?
American scones are stand-alone sweet treats. They are studded with blueberries, chocolate chips, raspberries and often topped with a sweet glaze. Check out this recipe for American cranberry orange scones!
Traditional English scones, on the other hand, are more paired back in their flavour profile. They are meant to be eaten WITH a topping, such as clotted cream or whipped cream, sugar free strawberry jam or lemon curd.
Ok, glad that's sorted. Let's get to the recipe!
How to make keto scones with almond flour - step by step:
1.) Get your ingredients ready! We're using 1 egg for the dough. Beat the other and brush over the tops of the scones before baking.
NOTE: I'm using ground almonds in this recipe. It's the same as coarse almond flour in the US. If your almond flour is SUPER FINE, reduce the amount to 2 cups / 200g.
2.) Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
3.) In a separate bowl, mix together the 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.
4.) Form a ball and place onto a baking pan lined with parchment paper.
5.) Flatten 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. Alternatively, roll the dough into a log and cut 5-6 thick discs.
6.) Move the scones apart. Brush with beaten egg and bake for 18-22 minutes until golden.
Recipe notes
Disclaimer - 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.
Make sure you let the scones cool completely in the pan. They are fragile when hot but they firm up as they cool down.
OPTIONAL: You can add a pinch of salt (¼ tsp) for extra flavour and ½ tsp of xanthan gum for a stronger crumb structure.
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, without cream or jam. These are generous in size (85g) and filling.
Can you make nut free keto scones?
Good nut free alternatives for this recipe are sesame flour and sunflower seed flour. I often use them 50%/50% when replacing almond flour in recipes. You can replace them 1:1.
I haven't gotten around to making coconut flour scones yet but it's on my list. If you want to experiment, try using a scant cup / 90 g coconut flour. Coconut flour absorbs a lot more liquid than almond flour.
You'll also need to add another egg, because coconut flour is more brittle. And last but not least, add 1 tsp xanthan gum for a stronger crumb structure.
Let me know how they turned out if you try!
Toppings for sugar free scones
- a generous dollop of butter
- clotted cream (this is extra thick spoonable cream)
- alternatively, whipped double cream (that's "heavy cream" in the US)
- Easy No-Cook Sugar Free Raspberry Jam
Storage
I keep these scones in a cake tin on the counter for a couple of days. After that, I store them in the fridge. They are good for 4-5 days.
Simply re-heat them in the microwave for 15 seconds or slice and pop in the toaster!
Can you freeze low carb scones?
Yes, you can! Almond flour scones freeze well. I freeze them on a baking tray until solid. Then I transfer them into a freezer bag. That way, they don't stick together. Eat them within 3 months.
If you love scones, you should also check out my speedy savoury scones - in the US these would probable be called almond flour biscuits. It's a variation on these classic scones and super easy to make. And don't miss my Easy Cheesy Keto Biscuits for those days when you feel like a savoury treat!
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.
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Keto Scones with Almond Flour
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
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 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 egg beaten, for brushing the tops (you'll only use ½)
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, 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.
Video
Notes
Nutrition
This recipe was first published in June 2017. It was updated with new images and a recipe change in June 2020.
This post may contain affiliate links. If you click on one of these links and purchase a product within a certain time frame, I will receive a small commission - at no extra cost to you. This money helps me with the running of the site.
Judith Hay says
fabulous
AM says
I have recently started to use low carb recipes due to my mother being diabetic. She is a gourmand and not being able to enjoy what she used to in the past have been very hard. Scones weekend brunch have really been a thing for us and I had a difficult time to find a flour free scones recipe which looked ok just by looking at ingredients. Reading the ingredients for this was I felt I could give it a go and I was sooooooooo delighted with the result and my mother asked for these to always be part of our brunch going forward. I did, however, add a small amount of psyllium husk as I thought it would help those hold better.
Really I am so grateful for this recipe and so happy I have found your page and I see forward trying so many more of your recipes.
Katrin Nürnberger says
So glad you found my website. BE sure to sign up to my newsletter to keep you up to date with what's new!
Patricia Moffett says
I left out the lemon and sweetener and added 1/4 cup graded cheddar, 1/2 tsp English mustard and some cayenne. I don’t know if it was the xanthan gum, but these had that perfect fresh scone top with a bit of bite. Thank you!
Katrin Nürnberger says
That sounds absolutely delicious. Thanks for sharing!
Helen says
Just made these and they are lovely spread with butter and homemade sugar free lemon curd. Thank you for the recipe.
Morgan says
I've been looking for a keto-scone recipe that remains crunchy. This recipe is perfect for me. I love to include currants, chopped ginger and orange zest. Sometimes I will make two (2) batches, include dried pineapple, unsweetened coconut and roasted pecans. I'm very pleased I chanced upon your website. I look forward to learning more about your recipes. Today I brought into office my scones to share. They were a hit! Thumbs up all around! Believe me, this office is a tough crowd - so I know this recipe is a keeper.
Katrin Nürnberger says
I'm so glad you all liked the scone! Thank you for your kind words.
Diane says
Katrin these are delicious! Thank you for sharing. The only thing is for me, they don't rise. I even put a bit more baking powder in last time. Any idea what I'm doing wrong?
Katrin Nürnberger says
Make sure your baking powder is fresh - you can test it by putting a little in water and see if it fizzes. Also, use room temperature ingredients. You can bring fridge cold eggs to room temperature by putting them into a bowl with warm water.
Barbara Copeland says
Amazing definite going to try these. Hey folks this is a site your going to want to join, you get a ton of recipes fantastic for the money, she’s the only person l subscribe to. There’s so many but when you find the right one you know it’s the right one. You won’t be disappointed
Katrin Nürnberger says
Thank you so much for your support Barbara! It means a lot to me 🙂
Barbara Copeland says
Your so Welcome Darlin! Wow you have the most Incredible recipes, You never Fail, Your Genius to me, I’d be Lost without yourGuidance so huge Thankyou
Freda da costa says
I made these to day but they got a bit too brown. They look nice - I will eat them tomorrow when I have cream. I also bought my favourite keto apricot jam.
Katrin Nürnberger says
Hi Freda, try baking them on a lower shelf next time or place aluminium foil over the top of the scones once they are golden. This prevents them from over-browning and you can keep them in the oven until they are done on the inside. I bet they will be delicious with the sugar free apricot jam!
Jani says
Lovely, delicious, and super easy to make. 🙂
Katrin Nürnberger says
Glad yo ulike the scones!
LyndaW says
First time trying a keto recipe. Worked a dream. I only used 2 tbsp sweetener as I was concerned about all the tummy issues I have read about using these products. I also added a handful of frozen raspberries. Baked for 22 minutes and they are perfect. I couldn't even wait till they cooled before I tried one with lashings of butter dripping through my fingers.
Max says
I made these with 2 tables spoons of canderel sugarly. A bit too sweet, will halve this next time. Really nice treat with Stute jam and clotted cream. Thank you very much.
Gill says
I used 1 tablespoon and it was perfect.
Alex says
Wow these are great!
My Mrs and I are currently on a keto diet and I wanted a treat for Valentine’s Day; I will admit did not have high expectations so these scones have far exceeded them!! Delicious, thank you so much.
Kerry says
Hi, I’d like to attempt to make these for my mums birthday. I live in the UK and I’m not 100% sure what type of sugar would work best with this recipe, would Xylitol be ok? Thank you
Katrin Nürnberger says
I normally use an erythritol blend (erythritol plus stevia or erythritol plus monk fruit). You can get it from mydiet-shop.co.uk - Lakanto is a good brand. But you can also use xylitol 🙂
Pamela Houston says
I made these and they are delicious! I baked 18 mins. But we’re not complete done. Will bake 20 mins. Next time. There will be a next time!
Maria says
Can I use coconut oil instead of butter?
Katrin Nürnberger says
Yes, that would work just as well.
Julie says
Can you put baking powder in for a better rise?
Katrin Nürnberger says
Hi Julie, the recipe already contains baking powder. You could use up to 2 tsp in total, but I would not add any more than that.
CC says
Sooooo delicious! I added the xantham gum. I have missed eating scones and now I can have this pleasure! Thank you!
Carol Weber says
Amazing, brilliant, easy recipe to follow. My only wish is if you had the options (pinch of salt and 1/2 t of xanthum gum) up with the list of ingredients. I forgot those because I just followed the recipe chronologically. Also, mine only produced four triangles, if following the inch-thick cut. You don't have to just do circles, everyone. Cutting the flattened disk into fourths makes for an easy time. Thanks!
Patricia says
I missed cream scones so much. These did the trick. Thank you! I just had them with double Devon cream and homemade passionfruit curd (used the King Arthur microwave recipe but subbed in erythritol for the sugar and added extra butter so it wouldn't crystallize).So satisfying.
Katrin Nürnberger says
Now I want passion fruit curd!!