Keto scones are a low-carb, sugar-free alternative to the traditional baked treat, offering the same crumbly, buttery texture you love without the guilt. Perfect for breakfast, brunch, or a cozy tea break, these scones are both satisfying and keto-friendly.
Why You’ll Love This Recipe
- Made with almond flour and other low-carb ingredients, making them ideal for a keto or gluten-free diet.
- Simple to prepare with minimal ingredients.
- Versatile flavors—you can make sweet or savory variations.
- Perfect for meal prep, as they store well for days.
- A delightful way to enjoy a classic treat while sticking to your low-carb lifestyle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour
- Coconut flour
- Erythritol or another keto sweetener
- Baking powder
- Salt
- Unsalted butter (cold and cubed)
- Eggs
- Heavy cream
- Vanilla extract (optional for sweet scones)
- Optional flavorings (e.g., blueberries, chocolate chips, herbs, or cheese)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract (if using).
- Gradually add the wet ingredients to the dry ingredients, mixing just until a dough forms.
- Fold in any optional mix-ins like berries, chocolate chips, or cheese.
- Turn the dough out onto a lightly floured surface (use almond flour) and shape it into a 1-inch-thick circle.
- Cut the dough into 6-8 wedges and transfer them to the prepared baking sheet.
- Bake for 18-22 minutes, or until golden brown.
- Allow the scones to cool on a wire rack before serving.
Servings and Timing
- Servings: Makes 6-8 scones.
- Prep Time: 10 minutes.
- Cook Time: 18-22 minutes.
- Total Time: 30-35 minutes.
Variations
- Savory Scones: Add shredded cheese, chopped herbs, or cooked bacon bits for a savory twist.
- Sweet Scones: Fold in keto-friendly berries or sugar-free chocolate chips for a classic sweet treat.
- Dairy-Free: Replace heavy cream with coconut cream and butter with coconut oil.
- Nut-Free: Substitute almond flour with sunflower seed flour (note: this may slightly alter the flavor).
- Glazed Option: Drizzle with a keto-friendly glaze made from powdered erythritol and a splash of almond milk.
Storage/Reheating
- Storage: Store scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Freezing: Freeze baked scones in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.
FAQs
Can I use only almond flour for this recipe?
While almond flour is the primary ingredient, coconut flour helps provide structure. Using only almond flour might make the scones too crumbly.
What’s the best sweetener for keto scones?
Erythritol, monk fruit sweetener, or allulose work well as keto-friendly sweeteners.
Can I make these scones vegan?
Yes, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use coconut cream instead of heavy cream.
Why is my dough sticky?
Keto doughs can be sticky due to the lack of gluten. Chilling the dough for 10-15 minutes before shaping can help.
How do I make them fluffier?
Ensure your baking powder is fresh, and avoid overmixing the dough to maintain a light texture.
Can I add fresh fruit to the recipe?
Yes, but stick to keto-friendly options like blueberries or raspberries in small quantities to keep the carb count low.
How do I prevent scones from spreading too much?
Make sure the butter is cold, and chill the dough briefly before baking if your kitchen is warm.
Can I use a food processor for this recipe?
Yes, pulse the dry ingredients with the butter until crumbly, then mix in the wet ingredients.
Are these scones gluten-free?
Yes, this recipe is naturally gluten-free as it uses almond flour and coconut flour.
Can I double the recipe?
Absolutely! Double the ingredients and bake in batches as needed.
Conclusion
Keto scones are a delightful way to enjoy a classic treat while maintaining your low-carb lifestyle. With easy-to-find ingredients and endless flavor variations, you can customize them to suit your preferences. Perfect for breakfast, snacks, or dessert, these scones are sure to become a household favorite!
Print
Keto Scones
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: British
Description
These low-carb scones are made with almond flour, providing a soft and crumbly texture without the extra carbs. They’re easy to make and perfect for satisfying your pastry cravings on a keto diet
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup granulated erythritol
- 1 1/2 teaspoons baking powder
- 1/4 cup melted butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 1/2 cup fresh or frozen blueberries (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, erythritol, and baking powder.
- In a separate bowl, mix together the melted butter, egg, vanilla extract, and lemon zest (if using).
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. If using blueberries, gently fold them into the dough.
- Place the dough onto the prepared baking sheet and shape it into a disc about 1 inch thick.
- Using a sharp knife, cut the disc into 6-8 wedges and slightly separate them.
- Bake for 18-22 minutes, or until the scones are golden brown.
- Allow the scones to cool on the baking sheet before serving.
Notes
- Ensure your butter is cold before using it, as this impacts the scone’s texture.
- Avoid overworking the dough; it should come together but still be slightly crumbly.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack; this prevents them from breaking.
- Store in an airtight container to maintain freshness, and don’t refrigerate as they can dry out.
- Experiment with added flavors like vanilla extract or citrus zest for a flavor twist.