Name: Low Carb Baking Made Easy with These Almond Flour Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups almond flour; 1/3 cup sugar or sugar substitute; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/4 cup butter, melted; 1 teaspoon vanilla extract; Optional: 1/3 cup dried fruit, chocolate chips, or nuts

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Let’s be honest. I didn’t grow up eating scones. I was more of a toaster pastry kinda kid. But then one day I tried a warm, buttery scone with a cup of black coffee, and suddenly—I got it. The crunch on the outside, the soft, cake-like center, that lightly sweet bite? Game changer. Fast forward a few years and now I bake scones like it’s my job. Which, it kind of is. These almond flour scones are my go-to because they’re fuss-free, quick, and low carb. If you’re into almond flour recipes but tired of the same old muffins or banana bread, this one brings the spark back. They’re naturally gluten-free, wonderfully tender, and hey—they actually taste like scones should. Whether you’re following a low carb diet, trying out almond flour for the first time, or just need a solid excuse to make something cozy, this recipe won’t let you down. Add fruit, keep them plain, or drizzle with a glaze. You’re in charge. And I say go bold with those mix-ins.

1) Key Takeaways
2) Easy Almond Flour Scones Recipe
3) Ingredients for Almond Flour Scones
4) How to Make Almond Flour Scones
5) Tips for Making Almond Flour Scones
6) Making Almond Flour Scones Ahead of Time
7) Storing Leftover Almond Flour Scones
8) Try these breakfast recipes next!
9) Almond Flour Scones
10) Nutrition

1) Key Takeaways

Almond flour scones are one of those low carb baking recipes that make you feel like a kitchen genius. They’re rich, tender, and perfectly golden. The best part? You don’t need fancy ingredients or professional equipment. Just a bowl, a spoon, and a little patience.

I love how these scones strike the right balance between healthy and indulgent. They’re low carb but don’t taste like it, which is a small miracle if you ask me. Whether you’re baking them for breakfast, brunch, or a quiet afternoon treat, they’re the kind of thing that makes people believe you have your life together. Even if your kitchen looks like a flour explosion happened five minutes earlier.

They’re easy, quick, and reliable. Every batch smells like a bakery morning, and every bite tastes like comfort. These almond flour scones prove that low carb baking can be both simple and satisfying.

2) Easy Almond Flour Scones Recipe

I’ve made plenty of scones in my life, but these almond flour scones are the ones I come back to again and again. The texture hits that sweet spot—crumbly on the edges, soft in the middle. The aroma that fills the kitchen? Pure heaven. You can almost taste it before they’re out of the oven.

We’re talking easy almond flour recipes that anyone can handle. No rolling pins, no complicated folding, no endless steps. You mix, you shape, you bake. And in less than half an hour, you’re rewarded with something that feels homemade in the best way possible.

What I love most is that this recipe fits any mood. You can toss in blueberries for a fruit scones recipe easy twist, or keep them plain and simple for that classic plain scones recipe charm. Either way, they’ll taste like a little moment of peace in a busy day.

3) Ingredients for Almond Flour Scones

Almond Flour: This is the heart of our scones. It gives that nutty, rich taste and keeps everything naturally gluten free. Make sure to use blanched almond flour, not almond meal. The texture matters here.

Butter: Melted butter gives the scones a soft, tender crumb. It’s what turns the dough from crumbly to cohesive. Plus, that buttery flavor? Irresistible.

Eggs: The secret glue of any good scone recipe. Eggs help bind the almond flour and keep the scones from falling apart when you lift them off the baking sheet.

Sugar Substitute: For that gentle sweetness without the carb overload. You can use your favorite low carb option—erythritol, monk fruit, or allulose. Go with what your taste buds like.

Vanilla Extract: Adds warmth and depth. That tiny spoonful makes a big difference.

Baking Powder: Gives the scones that little lift. We’re not aiming for muffins, just a slight rise to make them look bakery-worthy.

Salt: Never skip it. Salt brings everything together and balances the sweetness.

Mix-ins: This is where you get creative. Dried cranberries, dark chocolate chips, or chopped nuts—make it yours.

4) How to Make Almond Flour Scones

Step 1. Preheat your oven to 350°F and grab a baking sheet. Line it with parchment paper so the scones come off easily later. You’ll thank yourself when cleanup takes less than a minute.

Step 2. In one bowl, whisk the dry ingredients—almond flour, baking powder, salt, and your sweetener. Keep the whisk moving so everything mixes evenly.

Step 3. In another bowl, whisk the wet ingredients—eggs, melted butter, and vanilla extract. You’ll see it start to shine a little when it’s ready.

Step 4. Combine the two bowls and stir just until the dough forms. Don’t overdo it. You’re going for thick and slightly sticky, not smooth like cake batter.

Step 5. Shape the dough into a circle about an inch thick. Use a knife to cut it into wedges. They don’t have to look perfect. Rustic scones have character.

Step 6. Bake for about 20 minutes until the edges turn golden. Let them cool a bit before lifting them off the tray. They firm up as they rest.

Step 7. Brew some coffee or tea. Trust me, these taste even better when you slow down to enjoy them.

5) Tips for Making Almond Flour Scones

Low carb baking can feel intimidating, but here’s the truth: once you get the hang of almond flour, you’ll wonder why you ever used regular flour. These tips make all the difference.

First, don’t overmix. Almond flour is delicate. Gentle mixing keeps the texture light. Second, don’t rush the cooling time. Letting the scones rest helps them firm up, so they don’t crumble when you pick them up.

Lastly, trust your oven. Every oven runs a little different, so keep an eye around the 18-minute mark. You’re looking for golden edges and a fragrant kitchen. That’s your sign they’re done.

6) Making Almond Flour Scones Ahead of Time

If you’re planning brunch or just like being ahead of schedule, these scones are your friend. You can make the dough the night before, cover it, and refrigerate. Then bake fresh in the morning. The flavor deepens overnight, and your kitchen will smell amazing before you’ve finished your first cup of coffee.

You can even freeze unbaked dough wedges. Just bake them straight from frozen, adding a few extra minutes. The texture stays the same—soft inside, crisp outside.

They’re perfect for meal prep too. Make a batch on Sunday and enjoy all week long. That’s my kind of breakfast routine.

7) Storing Leftover Almond Flour Scones

These scones hold up beautifully. Store them in an airtight container at room temperature for up to three days, or in the fridge for about a week. When you’re ready to eat, warm one up in the toaster oven for a few minutes. The edges turn crisp again and the center stays tender.

For longer storage, freeze them individually and reheat as needed. They’ll taste freshly baked every time. That’s the kind of low carb baking trick worth keeping.

8) Try these breakfast recipes next!

9) Almond Flour Scones