Healthy almond flour scones are bursting with fresh berries like blueberries, strawberries and blackberries! Crumbly, soft and moist with the perfect buttery texture! These scones are keto-friendly, dairy free and gluten free, paleo and totally delicious! Baked in just 30 minutes!
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It’s no secret that I love a good muffin and oatmeal is usually my breakfast of choice! Come summer, I love to make delicious American style scones with fresh berries!
Moister than traditional English drop scones, these almond flour scones have incredible texture, almost like cake, they seriously are the best!
Grab a scone with your morning coffee or tea or enjoy them for an afternoon snack or treat that is loaded with protein!
Why This Recipe Works
- Easy to freeze and make ahead, these almond flour scones are the perfect meal prep recipe for a healthy breakfast or easy snack.
- Crispy edges and soft inside, these crumbly scones are the perfect partner for your morning tea or coffee.
- Totally customizable: you can add in dark chocolate chips, cinnamon, cranberry & orange zest, raspberries and more!
Ingredients For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
The wet ingredients you will need are:
- Coconut sugar: swap for monk fruit sweetener for keto scones; may also use maple syrup or raw honey to sweeten.
The dry ingredients you will need are:
- Almond flour: use finely sifted almond flour, not almond meal
- Vanilla collagen protein: optional, but adds in extra protein.
- Berries of your choice: Strawberries, blueberries, raspberries and/or blackberries are a great choice for this recipe.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
Separately, mix together wet ingredients and dry ingredients in two separate bowls Save the almond milk to the end to moisten up the mixture if it appears too dry.
Add the dry ingredients to the wet and fold in the berries. Only add in almond milk if mixture is too dry to combine.
Roll almond flour scones mixture into a ball and place onto a piece of parchment paper or Silpat. Flatten into a disk about 1 inch tall.
Bake for 20 minutes at 350F. At 20 minutes, pull the sheet pan out of the oven and cut the scones into 6 pieces with a pizza cutter.
Use a butter knife to make sure scones are separated. They will likely be too under-baked to separate fully.
Bake additional 5 minutes and then use a pie cutter to carefully pull every other piece out. Bake additional 5 minutes or until scones are cooked through.
These low carb scones are delicious by themselves. But – adding a keto glaze makes them even better!
To make a glaze for these paleo scones, mix together ¼ cup coconut oil, butter or coconut butter and 1 tablespoon of monk fruit sweetener. Drizzle on top of the scones.
Expert Tips
- Make sure you allow the scones to cool before removing from baking sheet. This will help to make sure they stay together.
- For a drier scone, add 1 tablespoon coconut or oat flour.
- Add even more freshness by adding in lemon. To make lemon blueberry scones with almond flour you would omit the strawberries. You would also add in fresh lemon juice (start with 2 tablespoon of lemon juice) and the zest of one lemon.
- Omit sweetener and add in buttermilk and cheese for a savory recipe.
- Increase cinnamon or swap for pumpkin spice for a fall twist.
- Swap glaze for raw honey if desired.
FAQs
I highly recommend Kirkland brand blanched or Blue diamond blanched almond flour.
I also sift my almond flour before I use it to ensure there are no chunks.
You do not want to use almond meal, be sure to look for blanched almond flour.
This gluten free scones recipe uses only almond flour. You can experiment with adding in a bit of coconut flour if you prefer a drier scone like one you would get in the UK.
Coconut flour and almond flour are very different. I have not tested a coconut flour scones recipe so I do not recommend it for this recipe.
Related Recipes
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Almond Flour Scones with Mixed Berries
Ingredients
Dry Ingredients
- 2 ½ cups blanched almond flour
- ¼ teaspoon sea salt
- 1 scoop Ancient Nutrition Multi-Collagen Vanilla optional
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
Wet Ingredients
- 1 egg
- ½ cup coconut oil
- ¼ cup monkfruit sweetener keto or coconut sugar (paleo)
- 1 teaspoon vanilla extract
- ⅛-1/4 cup unsweetened almond milk use only if needed
Other Ingredients
- ½ cup blueberries
- ½ cup strawberries chopped
Keto Scone Glaze
- ⅛ cup coconut butter
- ½ tablespoon monk fruit sweetener
Instructions
- Preheat oven to 350F and place a piece of parchment paper or Silpat on a baking sheet.
- In a large bowl, combine dry ingredients. I recommend sifting the almond flour to remove any chunks.
- In a separate bowl, combine wet ingredients (minus almond milk) with a whisk.
- Combine dry ingredients into wet and mix until dough forms. If dough seems dry add in unsweetened almond milk 1 tablespoon at a time.
- Fold in blueberries and strawberries.
- Mold dough into a ball and place onto prepared baking sheet. Shape into a flat disk about 1 inch high. Sprinkle with monk fruit sweetener for additional sweetness.
- Bake scones for 20 minutes then carefully cut into 8 pieces using a pizza cutter. Use a butter knife to clean lines between scones creating a small space between each one.
- Bake for an additional 5 minutes and then use a pie server to slightly pull them apart. Bake for an additional 5 minutes if desired.
- Once scones have cooled, mix together keto glaze mix and drizzle over scones if using.
Notes
- Make sure you allow the scones to cool before removing from baking sheet. This will help to make sure they stay together.
- For a drier scone, add 1 tablespoon coconut or oat flour.
- Nutrition information does not include drizzle glaze.
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