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Almond Flour Scones

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Incredibly easy recipe for almond flour keto scones drizzled with a delicious sugar free glaze! This gluten free recipe is sure to impress!

Almond Flour Scones on a white plate topped with a drizzle. Milk and flowers in the background.

Classic scones with a healthy twist, this recipe will get you up and ready in the morning! Eat as a delicious and quick breakfast or as a snack, you can’t go wrong! I made these plain scones when I realized that I only had flavored scones on my website, but I know some people just like pain things. Like me, I will always go for the vanilla ice cream over the fancy flavors. You can even make this recipe vegan by doing easy swaps like using coconut milk and coconut oil. For the eggs I would use a liquid egg replacer, I tried a flax egg and the scones kept falling apart.

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INGREDIENTS YOU NEED TO MAKE ALMOND FLOUR SCONES

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup heavy cream OR full fat coconut milk
  • 2 tbsp unsalted butter OR coconut oil melted
  • 1 large egg or liquid egg replacement for vegan
  • 1 tsp vanilla extract

Optional Topping:

  • 1/2 cup powdered monk fruit or sweetener of choice
  • 3-5 tbsp water

Overhead photo of Almond Flour Scones in a circle, topped with a with a glaze.
Almond Flour Scones

Instructions To Make Almond Flour Scones

  1. Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together your almond flour, coconut flour, sweetener, salt and baking powder until combined.
  3. In a small bowl, whisk together your butter, coconut milk, vanilla extract, and egg. Fold your wet ingredients into your dry mixture and mix with a rubber spatula until all ingredients are combined and a dough ball forms.
  4. Place your dough onto your lined baking sheet and press it into a disk shape that is about 1 inch thick. Cut into 8 wedges and move your wedges about 1 inch apart and bake for 18-22 minutes. Leave for at least 10-15 minutes to cool on the baking sheet before moving to your cooling rack and enjoy like that or add the optional topping.
  5. For your topping, mix together all of your ingredients and mix until smooth. Drizzle over top of cooled scones and enjoy!
Almond Flour Scones with a bite taken out of it
Almond Flour Scones

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Overhead photo of Almond Flour Scones in a circle, topped with a with a glaze.

Almond Flour Scones

Samantha
Incredibly easy recipe for almond flour keto scones drizzled with a delicious sugar free glaze! This gluten free recipe is sure to impress!
5 from 1 vote
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 142 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup heavy cream OR full fat coconut milk
  • 2 tbsp unsalted butter OR coconut oil melted
  • 1 large egg or liquid egg replacement for vegan
  • 1 tsp vanilla extract

Optional Topping:

  • 1/2 cup powdered monk fruit or sweetener of choice
  • 3-5 tbsp water

Instructions
 

  • Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together your almond flour, coconut flour, sweetener, salt and baking powder until combined.
  • In a small bowl, whisk together your butter, coconut milk, vanilla extract, and egg. Fold your wet ingredients into your dry mixture and mix with a rubber spatula until all ingredients are combined and a dough ball forms.
  • Place your dough onto your lined baking sheet and press it into a disk shape that is about 1 inch thick. Cut into 8 wedges and move your wedges about 1 inch apart and bake for 18-22 minutes. Leave for at least 10-15 minutes to cool on the baking sheet before moving to your cooling rack and enjoy like that or add the optional topping.
  • For your topping, mix together all of your ingredients and mix until smooth. Drizzle over top of cooled scones and enjoy!

Notes

*NET carbs: 2.6g

Nutrition

Serving: 1sconeCalories: 142kcalCarbohydrates: 5.4gProtein: 4.4gFat: 11.9gFiber: 2.8gSugar: 1g
Keyword almond flour, fall breakfast, fall scones, keto, low carb, sugar free, vegan
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Scones

How do you make these scones vegan?

You can easily make these scones vegan by swapping heavy cream for full fat coconut milk, butter for coconut oil, and the egg for a liquid egg replacer. I would avoid a flax egg as the scones will fall apart if you use a flax egg.

Can you freeze scones?

Yes! Freeze in an airtight container for up to 6 months.

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By on November 13th, 2022

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