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 (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)
– 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
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Equipment
- round cookie cutter (6.5 cm / 2.5 inch diameter)
Ingredients
- 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)
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.
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Susan Robinson says
Hi can you please tell me where the ‘sugars’ come from in these? As in the sugar in the nutrition label.
Katrin Nürnberger says
I guess it’s the carbs from the almond flour. Most foods contain small amounts of sugars, unless it’s pure fat.
Monika says
Wow! Another delicious treat! had it with extra thick double cream Lidl and stevia strawberry jam. I have been on Keto diet for three month and your desserts make it so easy to stick to. But is it really 358 cal in 85g? Whatever you say I will have it anyway
Katrin Nürnberger says
Yes, they are high in calories – lots of almond flour and butter. But they are also very filling – I doubt you’d want to eat more than one! 🙂
Julie says
These scones are one of my family’s favourite and the recipe is so simple to follow. I have made a few batches now and frozen some. Taste much better than a traditional scone and the lemon zest adds a great flavour. We have them with clotted cream
Anne says
This recipe is awesome! I’ve had excellent results every time I’ve used it except for Holland and Barrett’s almond flour (which isn’t even fit to be called ground almonds!) and that batch was still good. My son loved the taste but he’s doing WW so he asked for smaller ones so they are more point friendly. I’d made your thumbprint cookies which are lovely and everyone liked but it’s a not a recipe for hot weather (I ended up adding coconut flour). Today I decided to do the scone recipe but use a small cookie scoop for portioning which got me 18 then used my 1/4 tsp measure to make the wells and added sugar free jam. End result is amazing, they thank you profusely for the recipe! Even better they only come out at 4 points each (and that’s allowing for birch Xylitol which is the only sweetener my son can stand and doesn’t upset his IBS)My son tells me 4 points for the scone bite (as he’s named them) is awesome considering it’s the same as a fibre one bar. That lead to me lecturing on the evils of sugar and list of rubbish in those things! This recipe is going to become a staple in our home. Thank you so much for sharing your recipes.
Katrin Nürnberger says
What a great idea to make wells for jam, LOVE IT!!!!
Fani Zucker says
Dear Katrin,
I hope that you are well.
You haven’t heard from me because I have not been well.
But, we will all get through this horrible time together.
I LOVE THE SCONES. THEY ABSOLUTELY GOT RID OF MY DEPRESSION.
MY DAUGHTER MADE 2 DOZEN AND SHARED THEM WITH SOME OF MY NEIGHBORS.
Thank You Dear Katrin
XO Fani
Katrin Nürnberger says
Ah Fani, so nice to hear from you! I’m glad you all liked the scones. Have a wonderful week 🙂
Elaine says
I love these scones. Perfect for anytime of day.
Jo Harding says
I loved these. So nostalgic. Remind me of fun times baking with my grandma!
Ruth Heller says
Hi Katrin,
I made these scones yesterday, and everyone agreed that they are a royal treat!
Thanks again for another culinary delight, Ruth
Katrin Nürnberger says
Glad you liked them Ruth!
AleksandraLM says
Do these scones freeze well?
I work in a tearoom and i think.it’s time for me to try to convince my boss to offer low carb/keto options for her afternoon teas etc (bloody covid)
Katrin Nürnberger says
Yes, all almond flour baked goods freeze well 🙂
Tannedhaggis says
Thank you so much for this brilliant recipe. I have tried making many low carb/ keto treats and the after taste of the sweetener rendered them to the “never again” list. However these were lovely with just the right balance of sweetness. Though mine wouldn’t pass as a scone for a high tea, they certainly have made their way onto my “well worth the effort” list
Katrin Nürnberger says
Glad they hit the spot!
Claire says
Hi I only have single cream at the moment….would that work? Thanks for all the wonderful recipes
Katrin Nürnberger says
Yes, I think that would work. Maybe add a little more butter, too.
Tracie Oldfield says
Loved these. Is the nutritional value per scone or per batch? Thank you
Katrin Nürnberger says
Glad you liked the taste. I calculated the nutrition per scone.
Chetna reay says
is this total carbs per scone or net. Do i need to minus the fibre and sugar for uk values
thank you
Katrin Nürnberger says
To get the net carbs, you need to deduct the fibre from the total carbs.
Michelle Curtis says
Hi – I’ve baked your scones twice both batches have worked well and looked great however both batches leave a nasty bitter chemical taste. What am I doing wrong? I am using Erythritol Confectioners sweetener should I try a different sweeter?
Katrin says
Which brand do you use? Maybe it’s a problem with the brand. I like Sukrin, SoNourished and Lakanto. You’ll never get around the slightly cooling taste when baking with erythritol, but it should not be bitter.
Katrin says
Hi Michelle, maybe you just don’t like the taste of erythritol then. You could consider trying inulin. It’s less sweet than erythritol (I think it only has 30% of the sweetness), but it does not have an aftertaste. No point sweetening with something you can’t get on with 😉
Leanna says
Hello, Wonderful to find some grain free, sugar free scones. Thank you for presenting this for all. I do not use artificial sweeteners. Would it be possible to make these scones without adding an artificial sweetener to the ingredients or is the sweetener essential to the recipe working please? Thanks
Katrin says
You could use any sweetener you like. Real sugar, coconut sugar, a bit of honey – or none at all, if you prefer.
Patty says
Can I use Heavy whipping cream, which is the only heavy cream I can find where I live.
Katrin says
Yes, here in the UK we call it double cream, in the US it’s called heavy cream. Heavy whipping cream is exactly what you’re looking for.
Katrin says
Hi Kelly, I‘ll be sure to clarify this in the method description. Just rub the almond flour and butter between your fingers and palms until there are no butter lumps. Thank you for the comment
Vanessa says
Thanks for sharing! Do they keep long?
Katrin says
They’re fine for a few days. And you can freeze them too!
Karen Churchill says
I’ve just stumbled on your blog. So far, I have pinned about 10 recipes! I am anxious to try them. I have a question about sweeteners. I bought some Monk fruit sweetener in different forms (actually a monk fruit/erythritol blend). Have you tried monk fruit? I have nearly zero experience cooking with sugar substitutes and I’m a little nervous about it.
Katrin says
Monkfruit is not sold in the UK, so ai haven’t tried it. I hear from my US based blogger friends that the taste is really good though. I normally use a erythritol/stevia blend. Erythritol has a slightly cooling taste, but if you use it sparingly and with other strong flavours such as vanilla, cinnamon, chocolate or fruits, it blends in well and you can’t detect it. I hope this helps 🙂
Jaci says
Hi
Shoukd I subtract the fibrefrom total carbs?
Lovethem by the way x
Katrin says
Yes, that’s how I do it 🙂 And I’m happy you like them!
Ali says
Sorry, I’m a bit confused…did you make your scones with almond flour or ground almonds?
Thank you
Katrin says
Hi Ali, the ones in the picture are made with ground almonds. Most of my readers are from the US, and over there they call almond flour what we generally call ground almonds here in the UK – even here in the UK there is some confusion about the terminology. I have, for example, tried a brand called Carbzone which sell “almond flour” that looked EXACTLY like ground almonds to me. I have, however made them with the Sukrin almond flour too, which is very finely ground.
Ali says
Hi Katrin, thank you for your reply. I’m in the UK and I found some almond flour in Holland & Barrett to make the scones with, but I’ve got ground almonds too. Which do you think would be best? Also, I’ve found Stevia Sweet crystals which are Erythritol and Total Sweet Xylitol. Do you know which would work better?
Katrin says
The finer the almond flour is, the more the texture will be like wheat flour. This recipe I really liked with the ground almonds, they were very light and fluffy. You could even use half and half! I think I tried the stevia sweet crystals when I first started the blog and they were ok. I haven’t tried the xylitol – both would do the same job, I guess it’s just about finding a sweetener brand you like the taste of. Recently, I have used Natvia and Sukrin, both erythritol with stevia.
Ali says
Thank you again! I think it’s brilliant that you not only share you’re wonderful recipes, but actually help afterwards – I really appreciate it. I guess I might not be so appreciative if they hadn’t gone well, but they have turned out pretty yummy! I used all almond flour although it felt just like ground almonds (but twice the price!!) and I used Stevia. I refrigerated for about 20mins first. I have a fan oven and baked them at 160C and they were done after 15 mins. The discs dropped a bit and spread but they’re still thick enough to cut and fill. They were quite sweet for scones but the Stevia is twice as sweet as sugar, so maybe I should have used less. The sweetness was nice and made it a bit more like a cake, but I think because of that the flavour of the blueberries was lost. Or maybe the blueberries are just a bit tasteless! Overall, delicious!!
Katrin says
I’m glad they ended up a success! Actually I remember now – I think that granulated stevia you bought IS twice as sweet as the same amount of sugar – the erythritol I use is 1:1. Definitely doublecheck your stevia pack and you can amend next time. Probably then the sweetness of the blueberries will come through more 🙂
Susi says
Your recipe is perfect – thank you… I shaped them first and then remembered to put them in the fridge but they turned out perfectly… Being a diabetic is not all bad… Scones with cream and jam is a meal, its called a Cream Tea – tea-time is around 4pm and scones taste perfect at that time… Clotted cream from Cornwall is the icing on the cake, if you know what I mean… 🙂 Thank you for all your lovely recipes…
Katrin says
I’m glad you enjoyed them! And I absolutely agree…clotted cream from Cornwall is THE BEST!!!!!
Susi says
….egg and cress, thinly sliced peeled cucumber and smoked salmon crustless sandwiches and a slice of Coffee Walnut Cake and/or fruit cake for your Cream Tea nicely rounds it off … Al Fresco, with a large pot of tea and some sunshine it cannot be beaten… So, a recipe for Coffee Walnut Cake for tea-time would be nice ma’am… Thank you once again for your lovely recipes, and the fact that you take the time to print grams as well as cup measures… I am most grateful…
Mary Ann says
Can I use regular heavy cream?
Alison says
Thank you so much for creating this dish! I don’t ha h
have ground almonds only almond flour. Do I have to make any adjustments?
Katrin says
That’s a good question. I’m not sure about the exact measurements for almond flour. I would definitely use less as it’s much finer, maybe 1/4 less. Start with that and check the consistency of the dough, adding as required until you get a consistency that is still light and fluffy but you can easily form discs with flat edges. I hope that helps. If you try I’d love if you could leave another comment and let us know how much you ended up using.
Meredith says
I tried these with almond flour. I used 1/4 less as you suggested. The taste is great though they didn’t rise very much. That didn’t seem to matter as we just piled the berries and cream on top rather than inside two layers. Yum! I will definitely make this again though might try the blanched almonds next time to try the difference.
Katrin says
Hello Meredith, thanks for letting me know! I’m glad you enjoyed them. xx
Maggie Summers says
Oh, and I love the look of your scones. Thanks for the recipe
Georgie Beeman says
How many scones per serving?
Katrin says
Because they are made with ground almonds, they are actually quite filling. One is plenty.
Hannah says
Your photos look so delicious I wish it was tea time right now…
Jane S says
I adore scones and have not had ANY since going sugar free. Time to change that 🙂
Kerstin says
Thank you so much for adding nutrition facts to your recipes. For those of us with Type 2 Diabetes it’s a real help.
Katrin says
It’s always interesting to see the nutrition of a recipe. I try to be as accurate as possible, but I always advise people to make their own calculations if necessary.
Sarah says
Wow! These tasted so good. Thanks for the recipe!
Katrin says
Awesome Sarah! Let me know how yours turned out