The links in this post may be affiliate links. This means I may receive a small commission if you buy through these links, at no additional cost to you, which helps me run this blog. Read my disclosure here.
It’s no secret I love a good scone, and it’s super easy to make a keto scone that has great texture and is the perfect vehicle for jam and cream. Tender and flaky, this low carb alternative will hit the spot for all your breakfast or brunch needs.
I’ve shared keto scone recipes here before, but I’ve never shared just a basic scone. Sometimes you just want the classic! And this recipe can be customized with various things added in as well.
Let’s get into it!
Basic Keto Scones
My scone recipe uses almond flour, xanthan gum, baking powder, low carb sweetener, a pinch of salt, butter, an egg, and some sour cream.
If you’d prefer not to use any sweetener, these will bake up just fine without it.
I recommend cutting the butter into the dry ingredients with a food processor, but you could also use a pastry blender. You want the texture of coarse crumbs.
Then we add the egg and sour cream into the dry ingredients and mix until combined.
If you decide you want to flavor your scones, fold in the extras here. For some ideas, check out my Chocolate Raspberry Scones, or make them savory like these Cheddar Chive Scones.
Roll out the dough to about an inch and a half thickness. Unlike scones made with wheat flour, these don’t get a huge rise, so it’s important to roll them thick.
I recommend rolling between two sheets of parchment paper.
Now there are a couple of options for cutting these out. I tested wedges, smooth circles, and scalloped circles. My round cutters are about 2.5 inches in diameter.
Of all those options, the pretty scalloped scones rose the least. The wedges and smooth round cut ones rose about equally. Cutting into wedges is the easiest– I just use a pizza cutter to cut into eighths, then separate onto a parchment-lined baking sheet.
I also tested brushing the tops of the scones with beaten egg white before baking. The scone on the left was brushed, while the one on the right was left plain.
Egg white gives a slightly nicer browning, but it’s a fairly minimal difference. It’s up to you whether or not you’d like to take the extra step.
Bake these beauties until they’re golden brown and lovely. Then allow them to cool and top with sugar-free jam and some whipped cream.
OR you can top your keto scones with some vanilla bean glaze. To make, use a powdered low carb sweetener and add heavy cream or almond milk until it’s a thin, pourable consistency. Add the scraped seeds of a vanilla bean pod, or sprinkle in some powdered vanilla beans. Then pour over your scones and let set.
Those are both great options. But I’m going to let you in on my little secret. This is my absolute favorite way of eating these. It’s so decadent you can have it for dessert.
Since the scalloped scones didn’t get a good rise, I decided to treat them like individual strawberry shortcakes.
Layer one or two sliced strawberries on top and then pour some cream over all of it.
I know, I know. A lot of strawberry shortcake recipes use whipped cream. But give this a shot and tell me it isn’t one of the best things you’ve ever put in your mouth.
The scone sops up the cream in the very best possible way. Perfect for dessert, but I like it just as well for a special breakfast. It’ll make your day.
- 2 1/2 cups (250g) almond flour
- 1 Tbsp baking powder
- 1 tsp xanthan gum
- 2 Tbsp low carb sweetener (optional, but recommended)
- pinch salt
- 4 Tbsp (55g) unsalted butter, cold, cut into chunks
- 1 egg
- 1/4 cup sour cream
- 1 egg white, beaten, for brushing on top (optional)
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In food processor or medium bowl, mix together almond flour, baking powder, xanthan gum, sweetener (if using) and salt.
- Cut in butter (either by food processor or pastry blender, or see note about grating) until the mixture resembles coarse crumbs.
- In a small bowl, whisk together egg and sour cream.
- Pour wet ingredients into dry, and fold together with a spatula.
- Form dough into a ball, then roll between two pieces of parchment paper to 1.5″ thickness. Use knife or pizza cutter to cut into 8 wedges, or use a 2.5" biscuit cutter to cut into rounds. Re-roll scraps.
- Arrange on prepared baking sheet. If desired, brush tops with egg white. Bake 12-15 minutes, or until golden.
If you don't have a food processor or pastry blender, you can freeze your butter and grate it into your dry ingredients with a box grater. This works quite well.
To make a vanilla bean glaze for these, mix powdered sweetener with heavy cream or almond milk until it's a thin, pouring consistency. Then add the seeds from a scraped vanilla bean, or vanilla bean powder. Pour over scones and allow to set.
Serving Size:1 scone
Amount Per Serving: Calories: 261Total Fat: 24.2gSaturated Fat: 5.8gSodium: 275mgCarbohydrates: 6.8gNet Carbohydrates: 3.5gFiber: 3.3gSugar: 1.7gProtein: 7.7g