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 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.
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 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.
CC
Sooooo delicious! I added the xantham gum. I have missed eating scones and now I can have this pleasure! Thank you!
Carol Weber
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
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.
Susan Robinson
Hi can you please tell me where the 'sugars' come from in these? As in the sugar in the nutrition label.
Katrin Nürnberger
I guess it's the carbs from the almond flour. Most foods contain small amounts of sugars, unless it's pure fat.
Monika
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
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
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
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.
Fani Zucker
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
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!