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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Helen
Just made these and they are lovely spread with butter and homemade sugar free lemon curd. Thank you for the recipe.
Morgan
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.
Diane
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
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
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
Freda da costa
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
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
Lovely, delicious, and super easy to make. 🙂
LyndaW
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
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
I used 1 tablespoon and it was perfect.
Alex
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
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
Pamela Houston
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
Can I use coconut oil instead of butter?
Katrin Nürnberger
Yes, that would work just as well.
Julie
Can you put baking powder in for a better rise?
Katrin Nürnberger
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.