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.
Ingredients
Here is what you 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: Add a pinch of salt for extra flavor and ยฝ 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.
Expert 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.
FAQs
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.
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 ยผ cup / 225g almond flour or ground almonds. Use 2 cups if your almond flour is super-fine
- ยผ cup / 60g butter melted
- ยผ cup / 45g granulated sweetener
- 1 egg large, room temperature
- 1 ยฝ teaspoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 lemon optional
- 1 egg optional, beaten, for brushing the tops (you'll only use ยฝ)
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.
Elaine
I love these scones. Perfect for anytime of day.
Jo Harding
I loved these. So nostalgic. Remind me of fun times baking with my grandma!
Ruth Heller
Hi Katrin,
I made these scones yesterday, and everyone agreed that they are a royal treat!
Thanks again for another culinary delight, Ruth
AleksandraLM
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 Nรผrnberger
Yes, all almond flour baked goods freeze well ๐
Tannedhaggis
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 โnever againโ list. However these were lovely with just the right balance of sweetness. Though mine wouldnโt pass as a scone for a high tea, they certainly have made their way onto my โwell worth the effortโ list
Katrin Nรผrnberger
Glad they hit the spot!
Claire
Hi I only have single cream at the moment....would that work? Thanks for all the wonderful recipes
Katrin Nรผrnberger
Yes, I think that would work. Maybe add a little more butter, too.
Tracie Oldfield
Loved these. Is the nutritional value per scone or per batch? Thank you
Katrin Nรผrnberger
Glad you liked the taste. I calculated the nutrition per scone.
Chetna reay
is this total carbs per scone or net. Do i need to minus the fibre and sugar for uk values
thank you
Katrin Nรผrnberger
To get the net carbs, you need to deduct the fibre from the total carbs.
Michelle Curtis
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
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
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 ๐
Leanna
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
You could use any sweetener you like. Real sugar, coconut sugar, a bit of honey - or none at all, if you prefer.
Patty
Can I use Heavy whipping cream, which is the only heavy cream I can find where I live.
Katrin
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.