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+ servings

Grain Free English Scones

Easy and quick to make! Fluffy, light and moist grain free English scones - best enjoyed with strawberries and cream. Perfect for low carb and keto diets.    
Course Snack
Cuisine British
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 scones
Calories 240kcal


  • 250 g / 2 1/2 cups almond flour NOT super-fine (to my UK readers - ground almonds work fine here)
  • 60 g / 1/4 cup cold butter, unsalted
  • 45 g / 1/4 cup granulated sweetener
  • 2 tbsp thick double/heavy cream
  • 1 medium egg
  • 2 tsp baking powder
  • 1 tsp xanthan gum optional
  • optional: 1 tsp vanilla extract or vanilla bean powder


  • Combine the dry ingredients in a bowl.
  • Cut your butter into little cubes and work it into the almond flour, kneading / rubbing with your hands, until the butter cubes are gone and the mixture resembles crumbles.
  • Add the double cream and the egg. Mix with a fork until combined.
  • Form a big ball, cover with cling film and let the dough chill in the fridge for 20 minutes.
  • Preheat the oven to 180 Celsius/350 Fahrenheit.
  • Form 8 balls with your hands (mine weighed around 50g each) and flatten until they resemble fat discs.
  • Bake on a baking sheet lined with parchment paper for ca 18 minutes or until lightly browned.
  • Let the scones cool down before cutting. They are a little more crumbly and delicate than regular wheat scones. That's why I used a smooth (not a serrated) knife for cutting.
  • Fill with whipped double cream and sliced strawberries or sugar free strawberry jam.


I calculated the nutrition info for 1 scone without filling (cream/jam/strawberries). My scones weighed around 50g each.
The scones in the images are made with ground almonds, which is equivalent to regular / coarser almond flour in the US. If you want to use super-fine almond flour, I suggest you reduce the amount of almond flour by 1/4 cup as super-fine almond flour absorbs more liquid.  
The xanthan gum is optional - it gives baked goods a stronger crumb structure. The scones in the images are baked without. If you don't use xanthan gum, definitely wait until the scones are fully cooled before you cut them.  


Calories: 240kcal | Carbohydrates: 6.7g | Protein: 0.7g | Fat: 21.8g | Saturated Fat: 4.9g | Cholesterol: 32mg | Fiber: 3.3g | Sugar: 1.1g