• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Pretty Pies
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home >> Breakfast

    Low-Carb Scones (Dairy-Free, Egg-Free)

    Published: Apr 3, 2019 · Modified: Apr 23, 2023 by Emily · This post may contain affiliate links · 49 Comments

    Jump to Recipe 

    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. 

    Closeup shot of scone on a plate with butter on top.

    Gluten/Dairy/Sugar-Free Breakfast? Low-Carb Scones!

    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!

    https://prettypies.com/wp-content/uploads/2019/04/Low-Carb-Scones.mp4
    keto scone on plate side view, butter on top.

    Disclosure: This post contains affiliate links. As an affiliate I may earn a commission from qualifying purchases made through referral links in this post

    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 scones 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. 

    Key Ingredients

    1. Almond Flour for a gluten-free/grain-free base that's neutral flavored, and creates a lovely buttery texture - not gummy like other GF flours!
    2. 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.
    3. Monkfruit for the crisp 'sugar' coating and firm-on-the-outside texture without the sugar!
    4. Vanilla Extract- this one from Amazon has INCREDIBLE flavor
    5. Oil - I love to use Buttery Coconut Oil (it's naturally flavored and dairy-free!)

    Plus a little water, Himalayan salt and baking soda. Simple everyday staple ingredients!

    How to Make Grain-Free Scones: Almond Flour

    Swap #1 Without the use of traditional wheat 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 Costco brand almond flour. It's great quality for a great price. Bob's Red Mill is another recommended brand!

    • disc of dough on parchment lined pan
    • disc of dough with triangular cuts on parchment lined pan
    • triangular raw dough shapes on parchment lined pan
    • freshly baked scones on pan overhead view

    Instructions

    1. Preheat oven to 350. Line a baking sheet with parchment paper.
    2. Combine dry ingredients in a large mixing bowl.
    3. Combine wet ingredients in another bowl.
    4. Pour wet over dry and mix well into a dough.  If the mixture is too sticky, add 1 teaspoon almond flour. If too crumbly, add 1 teaspoon of water.
    5. Place dough onto baking sheet and flatten into an 8-inch disc.
    6. Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them). 
    7. Separate each wedge 1-2" apart so the edges crisp.
    8. Bake on a parchment-lined baking sheet for about 22 minutes until the tops spring back. Sprinkle with monkfruit for the sugar coating. Enjoy!
    Close up overhead shot of Low-Carb Scones with "sugar" coating.

    Egg-Free Made EASY (+ no flax eggs!)

    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.

    scone on a plate with blueberries.

    Best Sugar Substitute for Healthy Scones

    The "sugar" coating is my FAVORITE part of these scones. It just gives that little extra crispness, a hint of sweetness and a little bit of happiness. But it's NOT refined 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!

    overhead tablescape shot with scones on plates, bowl of monkfruit, , coffee, bowl of blueberries and forks and napkins.

    Sweetener Substitute

    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 (such as Lakanto or Swerve or Whole Earth) is my recommendation due to the way it crisps baked goods. Need help with an alternative? Drop a comment below.

    Closeup shot of scones on parchment lined paper, sugar coating.

    More Keto Scone Recipes & Breakfast Ideas

    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
    • Blueberry Scones from PS It's Healthy

    Ahh I'm in love! What breakfast treat do you want to see made over next?

    Classic-Scones (Keto, Paleo, Vegan) PrettyPies.com

    Classic Scones (Keto, Paleo, Vegan)

    Rich, buttery scones with a crisp "sugar" coating-- no sugar, gluten, or dairy! A classic made healthier!
    4.36 from 28 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Servings: 8 servings
    Author: Emily

    Ingredients

    US Customary - Metric
    • 2.125 cups fine almond flour - 2 cups + 2 Tbs
    • 3 Tbs tapioca flour - or more almond flour
    • ¼ cup buttery coconut oil - or any neutral oil
    • ¼ cup granulated monkfruit - (or coconut sugar for non-keto) + more for sprinkling
    • 3 Tbs water
    • 2 teaspoon baking powder - homemade for Paleo
    • 1 teaspoon vanilla
    • pinch pink salt

    Instructions

    • 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 teaspoon almond flour. If too crumbly, add 1 teaspoon 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 teaspoon monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!

    Notes

    To store: Keep in an airtight container at room temp for 5 days. May be frozen for 2 months.
    Approximate Macros via Cronometer for 1 serving (⅛ of recipe)
    Nutrition Facts
    Classic Scones (Keto, Paleo, Vegan)
    Amount per Serving
    Calories
    247
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    3.2
    g
    13
    %
    Sugar Alcohol
     
    6.6
    g
    Net Carbs
     
    5.2
    g
    Protein
     
    6.2
    g
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    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!!

    « Powdered Sugar Mini Donuts (Keto, Paleo, Vegan)
    Lemon Glazed Donut Holes (Keto, Paleo, Vegan) »

    Filed Under: Breakfast, Low-Carb Tagged With: almond flour, breakfast, keto, low carb, monkfruit, recipe makeover, scones

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Lori Berges

      April 03, 2019 at 1:54 pm

      I voted for you

      Reply
      • Emily

        April 03, 2019 at 2:02 pm

        Aww thanks so much Lori!! I appreciate it! Good luck in the giveaway!

        Reply
      • Emily

        April 03, 2019 at 5:41 pm

        Aww thanks so much Lori!! I appreciate it! Good luck in the giveaway

        Reply
    2. Lisa Schwartzenburg

      April 03, 2019 at 5:39 pm

      Do you think it would be ok to add fruit inside the pastry? This look great and I plan to try it asap. Do you ha e a great biscuit recipe you have found?

      Reply
      • Emily

        April 03, 2019 at 5:50 pm

        Yes, you should be able to add some fruit. Depending on what kind, it may add a lot of moisture though, so the scones probably need to cook a little longer.

        Maybe also dust the fruit in coconut flour to help absorb some of the liquid.

        I haven’t made a biscuit recipe yet, but maybe in the future 🙂

        Reply
        • Melissa

          November 29, 2020 at 9:24 pm

          These are so easy to make and taste delicious! I added fresh blueberries and didn’t have to add any extra time. I’ll definitely be making these again soon (especially since we’ve already almost eaten all of them ). Thanks!

          Reply
          • Emily

            November 29, 2020 at 9:42 pm

            Yay! Glad to hear it worked Enjoy!

            Reply
      • Gordi

        August 12, 2023 at 4:55 pm

        5 stars
        Very easy. Came out just as pictured. Can't wait to try wit raisins...blueberries .
        fyi...used coconut sugar. Just 1/4 cup. And...forgot to sprinkle the tops. Still very sweet.

        Reply
        • Emily

          August 18, 2023 at 5:41 pm

          Great! Enjoy the variations 🙂

          Reply
    3. Maisie

      April 03, 2019 at 6:45 pm

      Hi, thanks for the recipe. Can I use regular butter instead of coconut oil? And if I'm okay with eggs, do I just throw one in? Thanks!

      Reply
      • Emily

        April 03, 2019 at 6:52 pm

        Regular butter should work (but I haven’t tried it)
        Honestly it doesn’t need an egg. They hold together great and don’t crumble. Adding one might make the dough too wet and soft, resulting in a more cake-like texture. But I’m not sure.

        If you try the recipe, let me know how it goes

        Reply
    4. Stephen

      April 04, 2019 at 1:12 pm

      Hi! Little confused about the serving information - it says a serving is 1/8 of the recipe but the recipe makes 6 scones. Would that make it closer to a little over 6g of net carbs if I eat just one of these? Looking forward to trying these out this weekend!

      Reply
      • Emily

        April 04, 2019 at 1:17 pm

        In the instructions I put that these can be cut into 6 or 8, however you like. But you can even make “petite” scones and make 12. 🙂
        For 6 scones, the net carbs are 7 each. If you want to lower the carbs, swap out the tapioca for almond. I just like the texture better with tapioca, but all almond is still good!
        Hope you enjoy!

        Reply
        • Sanja

          October 23, 2020 at 6:35 am

          Great recipe, plan to make this weekend! Can I use monfruit drops instead of granulated monkfruit?

          Reply
          • Emily

            October 23, 2020 at 6:53 am

            That would change the texture to much. The granules are what make it crisp up like a scone & add volume to the dough. 🙂

            Reply
    5. Izzy

      May 14, 2019 at 9:40 am

      Hi,

      I have coconut oil or vegan butter but not buttery coconut oil.
      Can I use either of those?

      Reply
      • Emily

        May 14, 2019 at 9:47 am

        Either will work. But Vegan butter will probably give it a better flavor 🙂
        Hope you enjoy!

        Reply
    6. Jeanie

      August 12, 2019 at 7:42 pm

      5 stars
      I made these and they are delicious! The only thing is that I they are rather thin, about 1cm thick. They look thicker in the photo. I rolled them into an 8” circle as instructed. So they are a bit more like a scone cookie.

      I’m grateful for the recipe! I’m vegan and my paleo sister-in-law is coming for a visit, so I’m exploring that intersection of vegan and paleo diets.

      Reply
      • Jeanie

        August 12, 2019 at 7:47 pm

        FYI, I used coconut sugar, and Earth Balance (olive oil version — I hope that’s paleo!) instead of the coconut oil.

        Reply
        • Kim

          July 20, 2020 at 7:38 am

          Question: it says bake time 10 minutes but recipe says 20-22... which is correct? These look amazing and I want to try them. Thank you.

          Reply
          • Emily

            July 20, 2020 at 8:09 am

            Sorry about that! It’s 20-22 🙂 Hope you enjoy!

            Reply
      • Emily

        August 12, 2019 at 7:52 pm

        So glad you liked them!
        Not sure why they came out so thin for you. Hmm, was your baking powder fresh?
        If so, next time, you could roll to 7 or 7.5” to make them thicker. 🙂

        I’ve got literally hundreds of vegan/Paleo recipes so you’ve got lots to choose from! Let me know if you need any recommendations or help.

        Reply
    7. Amelia

      September 09, 2019 at 11:41 am

      I made this with Bob's Red Mill baking powder and that's all I could taste...help!

      Reply
      • Emily

        September 09, 2019 at 11:46 am

        Oh no! I wonder why that one tastes so strong?? I’m sorry! My baking powder didn’t do that at all.
        To counteract that taste, I would add a sweet & flavorful topping, like a cinnamon glaze, chocolate drizzle, jam/jelly, or whatever you like!
        And for next time, maybe try a different brand baking powder. Hope that helps!

        Reply
    8. Em

      September 29, 2019 at 12:51 pm

      I made this today for my vegan parents and it was digusting! The consistency was shokingly great but one ingredient seems to be ruining it. I has a horribly bitter aftertaste. i have baked lots with the sugar sub I used. i am thinking it is the tapioca flour since i do not usually use it but I used a bit in a glaze on the side and that tasted fine. i cannot figure this out. So sad it was ruined and worthless. Maybe you can help me figure out what i did wrong so i can make it again because my keto son can actually have a little also, so I wish this had worked. 🙁

      Reply
      • Emily

        September 29, 2019 at 12:56 pm

        Seriously?? That’s so strange! I make these weekly and I’ve never experienced anything like that, nor have I heard from anyone else that they turn out bad. These get rave reviews. Maybe it was one of your ingredients that had gone bad? If you used coconut oil, that can go rancid. Did you make any changes to the recipe? Accidentally use baking soda instead of baking powder? (Baking soda tastes really bad!esp in large amounts)
        I would check each ingredient to see if any of them are off. I’m so sorry about that. Hope you can figure out the culprit!

        Reply
    9. Dusty

      September 29, 2019 at 1:25 pm

      5 stars
      These scones are a breakfast favorite! We love them with and without strawberry jam!

      Reply
      • Emily

        September 29, 2019 at 2:12 pm

        So glad you love them! They’re my favorite too 🙂 Thanks for your review

        Reply
        • Steph

          March 24, 2020 at 4:02 pm

          I'm wondering if I could sub out the coconut sugar with honey? I can't have coconut bit would love to try these!

          Reply
          • Emily

            March 24, 2020 at 4:05 pm

            Maybe if you reduce the water? I would try 2 Tbs honey + 2 Tbs water. They may be a little softer with honey, but I think it should work 🙂

            Reply
            • Steph

              March 24, 2020 at 7:00 pm

              Thank you so much, I will try this on the weekend and see how they turn out!

    10. Faiza

      February 16, 2020 at 8:24 pm

      Can I swap almond flour for coconut flour in this recipe?

      Reply
      • Emily

        February 16, 2020 at 8:33 pm

        I’m sorry that won’t work 🙁 You could possibly sub another nut or seed flour, such as pumpkin seed flour though

        Reply
    11. Shannon Compton

      March 13, 2020 at 11:57 pm

      4 stars
      I turned this into a chocolate scone recipe by adding cocoa powder and chocolate chips! Thanks for the basis that I built off of! Mine came out pretty good...they dried out super fast within a day after baking but the flavor was great!

      Reply
      • Emily

        March 14, 2020 at 6:57 am

        Oh yay!! I’m glad it turned out I do have a recipe specifically formulated for chocolate for next time! https://prettypies.com/chocolate-scones

        Reply
    12. Mimi

      April 16, 2020 at 7:34 pm

      5 stars
      Delicious! This became a huge hit in my family overnight. I used coconut sugar and omitted the salt, and it's still quite tasty. Served with homemade strawberry jam. Will be making this again. Thanks for sharing!

      Reply
      • Emily

        April 16, 2020 at 10:00 pm

        Wonderful! So thrilled your family enjoyed! Thanks for your review & you are welcome!

        Reply
    13. es

      April 21, 2020 at 6:14 pm

      5 stars
      Just made these for the first time today and they came out smelling like a dream and tasting delicious!

      I did have to make a few adjustments based on what I had available.

      Little less than 2 cups unblanched fine almond flour (still waiting on new shipment)
      3 Tbs ground flaxseed (instead of tapioca or almond flour)
      1/4 cup unsalted butter (the borrowers seem to have stolen my coconut oil!)
      1/4 cup granulated monkfruit (same)
      3 Tbs water (same)
      2 tsp baking powder (same)
      1 tsp vanilla (same)
      1/8 tsp pink salt (does that count as a pinch?)

      Made into ~7" disc (6 pieces)

      I was unsure how my adjustments would turn out, especially with the flour ratio and flaxseed substitution, but it came out great! Softer than a usual scone. Does taste healthy (kind of like a bran muffin, which aren't always healthy) but in a more delicious tasty buttery way. Now my morning coffee breaks will be complete.

      Excited to follow your recipe more closely when I get my ingredients in order.

      Thank you so much for sharing this beyond awesome recipe!

      Reply
      • Emily

        April 21, 2020 at 6:27 pm

        Wonderful! I’m glad you were able to make it work with what you had on hand. Thanks so much for taking the time to comment 🙂 Enjoy!!

        Reply
    14. Ariel

      May 17, 2020 at 2:56 pm

      5 stars
      These are good. 🙂 I had everything on hand, so I whipped them up. This recipe is definitely a keeper.

      Reply
      • Emily

        May 17, 2020 at 3:00 pm

        Awesome! Thanks for taking the time to leave a review

        Reply
    15. Jenny

      March 10, 2022 at 8:19 am

      5 stars
      Have made this a few times. Love it!! Never fails to please! Trader Joes makes an unsweetend ginger powder for tea and I am going to add it today for something different. Thanks for a great quick treat!

      Reply
      • Emily

        March 10, 2022 at 9:58 am

        Awesome! Hope you love the ginger as well 🙂 thanks for leaving a review!

        Reply
    16. Theresa

      March 01, 2023 at 10:20 am

      Hi Emily - I would love to see a recipe for grain and sugar free orange and cranberry biscotti for breakfast!! Yummo please :0)

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search Pretty Pies

    Hi! I'm Emily: Recipe Developer and Cookbook Author

    Emily Pretty Pies Headshot

    My Cookbook on Amazon

    Menu

    • Recipes
    • Cookbooks
    • Shop
    • About

    Footer

    Looking for something?

    Disclosure

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Feast Plugin