Recipe makeover! Buttery scones with tender centers and a crisp sugar coating. Free from gluten, dairy, eggs and sugar! This easy recipe is delicious whether you have dietary restrictions or not. Fits low-carb, keto, paleo and vegan diets.
Originally published April 2019, Updated August 2022
What to eat for breakfast when you’re Gluten-Free & Low-Carb?
Breakfast! It’s one of the meals people struggle with when they give up gluten, dairy and sugar. Probably because ALL traditional American breakfast foods are made with exactly those ingredients.
Scones have held a dear place in my heart for years because my parents would make them for our big family breakfasts when all the kids and grandkids would come to visit. We’d have 15 of us huddled around the dining room table eager for a freshly-baked ‘Classic Cream Scone’, hot from the oven.
The original recipe calls for white flour, white sugar, cream, butter and eggs.
But what do you do when you’re gluten-free and low-carb?? That’s why I’m here to help! I did a recipe MAKEOVER so you can enjoy classic scones again! These have NONE of the conventional ingredients. But they’re still absolutely DELICIOUS. Yummy enough to serve to your own family and friends even if they don’t have the same dietary restrictions you do! YAY!
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Special Occasion or Typical Weekday Breakfast?
Although these are perfect for big family gatherings, fancy events, and ladies’ brunches, you don’t have to wait for a special occasion to enjoy scones!
Classic scones make a delicious Tuesday breakfast or afternoon treat. I’ve been having them every. single. day. And that’s how I live my best life 😉 Pair them with piping hot coffee (I’m obsessed with French Press coffee!) or freshly brewed tea. Mmmm. Can you just TASTE them?
What do they taste like?
The outside of the scone is firm and slightly crisp. The top is coated with sparkling “sugar” crystals. The inside is buttery and tender. Warm and delicate.
Slather it with “butter” and it melts in your mouth! It’s like a big sugar cookie. But not too sweet.
And actually made with good-for-you ingredients!! COOKIES FOR BREAKFAST. And they’re healthy? Is this real life?! lol. YES. Yes it is.
How to Make Grain-Free Scones
Swap #1 Without the use of traditional flours which are high in carbs, the best option for low-carb baking is almond flour (OR another nut/seed flour that you can tolerate). Finely ground almond flour has a very neutral flavor and gives baked goods a great texture. Just make sure it’s *finely* ground, otherwise, your scones will taste more like cornbread.
Almond flour is a pantry staple that’s perfect for anyone who’s gluten-free, paleo or keto. It works for a variety of dietary needs. I like Thrive Market brand almond flour. It’s great quality for a GREAT price. (
- Almond Flour
- Tapioca Flour – this helps lighten up the texture so they’re not too dense and heavy or too grainy.
- Note: Yes, this is a starchy flour, and yes it does add some carbs to the recipe. But it’s only 3 tablespoons of flour spread out over 6 to 8 servings. Imo, since it’s such a small amount it’s perfectly find for a low-carb/keto lifestyle. If it fits your macros, go for it.
- If you can’t have tapioca flour or any starches, simply use more almond flour. It will make a heavier, denser texture, but should be ok.
- Monkfruit for the crisp sugar coating and firm-on-the-outside texture
- Vanilla – this one from Amazon has INCREDIBLE flavor
- Oil – I love to use Buttery Coconut Oil (it’s naturally flavored and dairy-free!)
Plus a little water, salt and baking soda. Simple everyday staple ingredients!
Now it’s EASIER than Before!
Making this recipe is actually the same method you would use to make traditional scones. It’s simple. Mix the dry ingredients in one bowl, and the wet in another. Then mix them together into a dough.
And I made this recipe even EASIER than my previous scone recipes. How? I eliminated the need for an egg replacer. That’s right! No flax eggs.
So there’s a whole step that’s gone. POOF. I found out that these still hold together (and have a more CLASSIC scone texture) without the flax, but with a little more almond flour. Winning.
“Pour some SUGAR on me”
Ok, it’s NOT actually sugar. If you’ve been following my blog for ANY amount of time, you probably realized I don’t use refined sugar. Like EVER. (cuz it makes me feel sick) But I DO use something that looks and tastes just like sugar. And you know I’m OBSESSED.
Classic Monkfruit is absolutely *perfect* for Classic Scones. Just sprinkle on 1 or 2 teaspoons onto your scones when they come out of the oven and you’ll have that AMAZING light crust of sugar that is so insanely delicious!
If you’re not low-carb or keto, or monk fruit’s just not your thing, you can use whatever granulated sweetener you want 🙂 Coconut sugar would be my recommendation, although I would sprinkle the coating on before baking, or brush on a little oil first so it sticks.
I have tried these with monkfruit/allulose and didn’t like how they came out pretty brown on the outside. Plus the texture wasn’t the same – too soft.
An erythritol-based sweetener is my recommendation due to the way it crisps. Need help with an alternative? Drop a comment below.
How Sweet it Is! Sweet Breakfast Series
Have you been enjoying my healthy sweets for breakfast series?! Something a little sweet for breakfast makes me so HAPPY.
- Cinnamon Sugar Donut Holes
- Blueberry Donut Holes
- Chocolate Chip Scones
- Orange Scones
- POWDERED SUGAR MINI DONUTS
Ahh I’m in love! What breakfast treat do you want to see made over next?
ps. Have you entered the Vitamix giveaway yet?? I’m SO excited that Pretty Pies is nominated for a Food Blogger Award! Eek! And when you vote, you’re automatically entered to win a $500 Vitamix!! OMGGG (Giveaway & voting ends 4/30/19) This contest has ended.
If you make these scones, be sure to tag me over on Instagram @emily.likes.food and leave a star rating and/or review below!!
Classic Scones (Keto, Paleo, Vegan)
- Preheat oven to 350. Line a baking sheet with parchment.
- Combine dry ingredients in a large mixing bowl.
- Melt buttery coconut oil in a small bowl and whisk in water and vanilla.
- Pour wet over dry and mix well into a dough. If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water.
- Place dough onto baking sheet and flatten into a 8-inch disc.
- Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).
- Separate scones 1-2" apart using a spatula.
- Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.
- Immediately sprinkle with 1-2 tsp monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!
- Cal 247
- Fat 22
- Total Carb 15
- Fiber 3.2
- Sugar Alcohol 6.6
- Net Carb 5
- Protein 6.2