Classic-Scones (Keto, Paleo, Vegan)

Classic Scones (Keto, Paleo, Vegan)

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Recipe makeover! Classic Scones made Keto, Paleo, and Vegan. Buttery scones with tender centers and a crisp sugar coating. Free from gluten, dairy, eggs and sugar!Classic-Scones (Keto, Paleo, Vegan)

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!Disclosure: This post contains affiliate links. As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Classic-Scones (Keto, Paleo, Vegan)

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?

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. Classic-Scones (Keto, Paleo, Vegan)

How to make Gluten-Free/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 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. (Don’t tell me you’re paying $12 a pound! You can get it much cheaper here.)Classic-Scones (Keto, Paleo, Vegan)

Now 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.Classic-Scones (Keto, Paleo, Vegan)


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!

I buy my monkfruit from Thrive Market because that’s often the cheapest option. Don’t forget I have a 25% discount for my readers! Yasss! Click here.

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.Classic-Scones (Keto, Paleo, Vegan)

How Sweet it is!

Have you been enjoying my healthy sweets for breakfast series?! Something a little sweet for breakfast makes me so HAPPY.

Ahh I’m in love!

Stay tuned next week cuz I’ve got another new (secretly healthy) DONUT HOLE recipe you’re gonna FLIP over.

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)

If you make these scones, be sure to tag me over on Instagram so I can see!

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Classic-Scones (Keto, Paleo, Vegan)

Classic Scones (Keto, Paleo, Vegan)

Rich, buttery scones with a crisp "sugar" coating-- no sugar, gluten, or dairy! A classic made healthier!
4.38 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8 servings
Author: Emily


  • 2 cups + 2 Tbs fine almond flour
  • 3 Tbs tapioca flour - or more almond flour
  • 1/4 cup buttery coconut oil - or any neutral oil
  • 1/4 cup granulated monkfruit - (or coconut sugar for non-keto) + more for sprinkling
  • 3 Tbs water
  • 2 tsp baking powder - homemade for Paleo
  • 1 tsp vanilla
  • pinch pink salt


  • 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). 
    Classic Scones (Keto, Paleo, Vegan)
  • Separate scones 1-2" apart using a spatula.
    Classic Scones (Keto, Paleo, Vegan)
  • 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!
    Classic Scones (Keto, Paleo, Vegan)


To store: Keep in an airtight container at room temp for 5 days. May be frozen for 2 months.
Macros via Cronometer for 1 serving (1/8 of recipe): 
  • Cal 247
  • Fat 22
  • Total Carb 15
  • Fiber 3.2
  • Sugar Alcohol 6.6
  • Net Carb 5
  • Protein 6.2
Nutrition Facts
Classic Scones (Keto, Paleo, Vegan)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag #prettypies!

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Blanched Almond Flour from:

Lakanto Monkfruit from:

  • Thrive Market  ><< use my referral link to save an extra 25% on your first order
  • Click here {use code PRETTYPIES to save 20% on your order}


  • Lisa Schwartzenburg

    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?

    • Emily

      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 🙂

  • Maisie

    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!

    • Emily

      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

  • Stephen

    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!

    • Emily

      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!

  • Jeanie

    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.

    • Emily

      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.

    • Emily

      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!

  • Em

    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. 🙁

    • Emily

      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!

  • Shannon Compton

    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!

  • Mimi

    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!

  • es

    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!

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