These almond flour scones are perfectly crunchy on the top and tender in the center. Just a handful of ingredients go into this simple scones recipe, and they're quick to make for weekend breakfast or brunch.
If you enjoy almond flour baking recipes, check out our Almond Flour Blueberry Muffins and Almond Flour Chocolate Cake recipes next.
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Why you'll love this recipe
These scones made with almond flour are grain-free, gluten-free, and can be low-carb and keto friendly with some simple swaps.
An easy make ahead recipe. Make the scone dough the day before to save time. For another easy make ahead, try our protein cookie dough.
Key ingredients
Almond Flour- Blanched, extra fine almond flour will give you the light texture that you want.
Sugar or Sweetener - This recipe will work using granulated sugar or a granulated sugar substitute. You can choose which you want to use depending on your dietary needs.
Egg - 1 whole egg, directly from the fridge goes into the mix.
Heavy Whipping Cream - This adds moisture and richness to the dough.
Chocolate Chips - Use a keto-friendly brand if you're watching carbs. We like Lily's chocolate chips, and sometimes we make keto chocolate chips from scratch!
We love adding chocolate chips to our easy low carb pumpkin muffins.
If you have any questions, please leave a comment below and I will get back to you.
Substitutions
For a dairy free scone swap the heavy whipping cream for unsweetened almond milk or chilled full fat coconut milk and replace the butter with melted and cooled coconut oil.
For a savory scone leave out the sugar and chocolate chips, and add in your favorite savory herbs, meats, and cheeses to the mix. Also add in your favorites to our keto egg bites.
Skip the add ins and enjoy fluffy, uncomplicated, vanilla-flavored scones.
How to make almond flour scones
Step 1: Add the almond flour, sugar, baking soda, and salt to a medium mixing bowl. Mix until combined.
Step 2: In a separate mixing bowl, add the egg, heavy whipping cream, melted butter, and vanilla and mix until combined.
Step 3: Add the wet ingredients to the dry ingredients. Mix until combined and your dough starts to form a ball.
Step 4: Gently fold in the chocolate chips.
Step 5: Transfer the dough to your parchment-lined baking sheet and shape it into a disc or circle. Flatten slightly. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking.
Step 6: Brush the tops of each scone with melted butter and sprinkle a little sweetener on top. Bake for 25-30 minutes or until the tops are brown and the center is set.
For the complete list of ingredients and instructions, please see the printable recipe card below.
These scones pair perfectly with our creamy keto hot chocolate recipe or a great cup of coffee. Make our keto coffee creamer recipe. 5 different flavors to choose from.
Expert tips
Make sure the egg and heavy whipping cream are cold before you start mixing. This will help the dough hold together.
If the dough is hard to separate or falls apart after cutting into wedges while you are separating them, chill in the refrigerator for 30 minutes.
Instead of wedges, you can make round scones by separating the dough into 8 even balls, then flattening them on the baking sheet before baking.
Avoid trying to eat these directly after baking. They will be a bit soft. Instead, let your almond flour scones cool completely before enjoying them.
A simple glaze can be made by mixing 1 cup of powdered sugar or sweetener with 1-2 tablespoons of any type of milk. You can mix in a half teaspoon of vanilla extract if you like.
Add additional liquid if needed to get the glaze to the perfect drizzly consistency. Try drizzling this glaze over our keto cinnamon sugar donuts.
FAQs
It's natural for the bottom of your scones to cook faster. To reduce this, you can place your baking sheet in the upper part of your oven. You can also use two layers of parchment paper.
There are two main reasons that cause this:
1. Overmixing of the dough. This causes those lovely air bubbles to disappear.
2. Old or expired baking soda.
Scones are ready when the tops are golden brown. The best method to check is to gently tap on the top of the scones to see if it makes a hollow sound. You can always break one open to ensure the middle is cooked.
Storage & make ahead instructions
These scones are best enjoyed within 24 hours of making them but can be stored in an airtight container for 2 days on the counter.
Freezer: If you'd like to store them longer, freeze them for up to 2 months. Make sure you allow them to cool completely before placing in a freezer bag.
Reheat: Thaw overnight in the fridge and then warm them up in your toaster oven.
Make ahead:
Fridge - Make your dough (up to step #6). Then store in the refrigerator for no longer than 24 hours in an airtight container or wrapped in plastic wrap. Allow to rest on the counter for 10 minutes before shaping, cutting and then baking.
Freezer - Make your dough, shape and cut it (up to step #7). Then store individual pieces in ziplock bags. You can then bake exactly how many scones you need each time. Allow them to thaw for 30 minutes on countertop before baking.
Variations
In place of the chocolate chips, try adding fresh berries, dried fruits, chopped walnuts, or any other add-ins you'd like. Cranberry orange is a popular combination.
Add in 2 teaspoons of cinnamon or 2 teaspoons of orange zest to change the flavor of your almond flour scones.
2 teaspoons lemon zest plus ¼ cup of poppy seeds is another great option. If you like lemon, try our keto lemon cake.
More almond flour recipes...
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📖 Recipe
Almond Flour Scones
Ingredients
- 2 ¼ cups almond flour
- ¼ cup granulated sugar or a granulated low-carb sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup heavy whipping cream
- 2 tablespoons melted and cooled butter + more for brushing the tops
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or more if you like
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Add the almond flour, sugar, baking soda, and salt to a medium mixing bowl. Mix until combined.
- In a separate mixing bowl, add the egg, heavy whipping cream, melted butter and vanilla and mix until combined.
- Add the wet ingredients to the dry ingredients.
- Mix until combined and your dough starts to form a ball.
- Gently fold in the chocolate chips.
- Transfer the dough to your parchment lined baking sheet and shape into a disc or circle. Flatten slightly. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking. Alternatively, separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
- Brush the tops of each scone with melted butter and sprinkle a little sweetener on top. Bake for 25-30 minutes or until the tops are brown and the center is set.
- Let cool completely before serving. Drizzle with a glaze, if desired.
Notes
- Make sure the egg and heavy whipping cream are cold. This will help the dough hold together.
- If the dough is hard to separate or falls apart after cutting into wedges, chill the dough in the refrigerator for 30 minutes.
- Use unsweetened almond milk and coconut oil to make this dairy-free.
- The scones will be a little soft right out of the oven. Let them cool completely before enjoying.
- To make a simple glaze, mix 1 cup of powdered sugar or sweetener with 1-2 tablespoons of milk to get a drizzly consistency.
- These almond flour scones are best when enjoyed within 24 hours but can be stored on the countertop for 2 days in an airtight container.
- You can freeze the leftover scones for 2 months. Thaw overnight in the fridge and reheat in the toaster oven.
Jody Chandler
I cooked your almond flour scones today and shared them with 12 people at a gathering. They absolutely could not believe it was gluten-free. They kept saying gluten-free is very dry. And they wanted more. Thank you! I loved them and so did my daughter who is gluten-free. I look forward to seeing more of your recipes!!!
Dane & Becky
Hi Jody,
Thank you for the feedback. We were so pleased to read your message. We're so glad to hear that the scones were well received. With the holidays around the corner, give our pumpkin bars or cinnamon rolls a try.
Dane and Becky
Dudley
Hi ! I've recently discovered almond flour and am excited to make these scones. Do you have an easy way to convert the measurements to weights?
Rebecca
Hi,
Is there a non dairy alternative to the cream that would work?
Thank you
Four Score Living
Hi Rebecca,
Thanks for reaching out. Yes, you can use unsweetened almond milk in place of the heavy cream. You can use coconut oil instead of the butter. Hope that helps.
The Four Score Living Team
Dava
I do not have a springform pan. What pan can I use ?
Thank you
Four Score Living
Hi Dava,
You can place the dough on a parchment lined baking sheet, then shape it into a circle. Flatten it slightly, then cut the dough into eight wedges.
Hope this helps.
The Four Score Living Team.
Karen
I made this recipe with half & half instead of heavy cream and they were delish. Will definitely make again
Four Score Living
Hi Karen,
So glad you liked them. Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Lee
Instead of an egg is there anything else I can use like a banana I can't eat eggs?
Four Score Living
Hi Lee, thank you for your inquiry. Yes, you can use a ripe banana in place of an egg. We actually prefer to replace with applesauce. Use about 1/4 cup applesauce per egg. You can also use - yogurt or silken tofu. Hope that helps.
The Four Score Living Team