Ingredients
2 cups blanched almond flour
1/4 cup coconut sugar (or monk fruit sweetener for low-carb)
1 tsp baking powder
1/4 tsp sea salt
1/4 cup cold unsalted butter, grated
1 large egg
3 tbsp plain Greek yogurt (or dairy-free yogurt)
1 tsp vanilla extract
Optional Add-ins:
1/3 cup blueberries or chocolate chips
Zest of 1 lemon
1/2 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
Add grated cold butter and mix gently with your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, Greek yogurt, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined. If using add-ins, fold them in now.
Use slightly damp hands to shape the dough into a 1-inch thick circle on the parchment-lined baking sheet.
Cut into 8 wedges with a sharp knife and slightly separate the pieces.
Bake for 16–18 minutes, or until lightly golden around the edges.
Cool for at least 10 minutes before serving. Enjoy warm or room temperature.
Notes
Dairy-Free Swap: Use coconut oil or vegan butter and a dairy-free yogurt.
Keto Version: Replace coconut sugar with erythritol or monk fruit, and skip the optional add-ins.
Storage: Store in an airtight container at room temp for 2 days, fridge for 5, or freeze for 2 months.
Texture Tip: Don’t overmix—almond flour scones are best when handled gently.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 scone
- Calories: 215 kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg