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.
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 (1/4 tsp) for extra flavour and 1/2 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)
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.
Keto Scones with Almond Flour
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- round cookie cutter (6.5 cm / 2.5 inch diameter)
- 2 1/4 cup / 225g almond flour or ground almonds. Use 2 cups if your almond flour is super-fine
- 1/4 cup / 60g butter melted
- 1/4 cup / 45g granulated sweetener
- 1 egg large, room temperature
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 egg beaten, for brushing the tops (you'll only use 1/2)
- 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.
This recipe was first published in June 2017. It was updated with new images and a recipe change in June 2020.
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