A plainl, simple and yet delicious part of any breakfast. These scones are so good, you could enjoy them any time of day!



8 servings

Prep time

15 minutes

Cooking time

15 minutes


128 kcal


  • 2 cups blanched almond flour

  • ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 1 tsp baking powder

  • ½ tsp fine sea salt

  • 6 tbsp (¾ stick) unsalted butter, frozen

  • ¼ cup unsweetened cashew milk or heavy cream

  • 1 large egg

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • 1 tsp ground cinnamon


  • Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
  • Mix the almond flour, powdered sweetener (if using), baking powder, and salt in a medium-sized mixing bowl. Cut the butter into 12-inch squares, then work it into the dry ingredients with your fingers. When you’re finished, the mixture should still have butter chunks in it.
  • In a small mixing bowl, combine the cashew milk, egg, and liquid sweetener (if using). Stir the milk and egg mixture into the flour mixture with a fork until large clumps form. Form 8 balls by pressing the dough against the side of the bowl with your hands.
  • Place the dough balls on the prepared baking sheet, about 2 inches apart. 13 to 15 minutes, or until golden. Allow to cool for at least 5 minutes on the pan. Warm or at room temperature, serve.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories128
  • % Daily Value *
  • Total Fat 8.4g 13%
    • Saturated Fat 2.5g 13%
  • Sodium 22mg 1%
  • Total Carbohydrate 13.5g 5%
    • Sugars 9.5g
  • Protein 2.8g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment

    Your email address will not be published.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