Ingredients
Scale
- 2 cups almond flour
- 1/4 cup monk fruit sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup cold butter, cubed
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- Optional: 1/4 cup blueberries or sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, monk fruit sweetener, baking powder, and salt until well combined.
- Add the cold butter to the flour mixture and work it in using a fork or your hands until the mixture is crumbly.
- Stir in the eggs, vanilla extract, and almond milk until a cohesive dough forms.
- If using, gently fold in the blueberries or sugar-free chocolate chips.
- Shape the dough into a round disc about 1 inch thick on the prepared baking sheet.
- Cut the disc into 8 wedges and gently separate them slightly for even baking.
- Bake for 18 to 22 minutes, or until golden around the edges.
- Allow the scones to cool for 10 minutes before serving.
Notes
- Keep your butter cold before adding it to the dough. This helps create a better texture.
- Do not overwork the dough. Mix just until everything comes together.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can freeze baked scones for up to 1 month. Thaw at room temperature before eating.
- Monk fruit sweetener can be swapped with erythritol or any granular sugar-free sweetener you prefer.
- For best results, use blanched almond flour rather than almond meal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 1g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg