These lemon almond scones make a delicious breakfast baked good! Paleo, low-carb, keto, gluten-free, grain-free.
Scones, I have missed you!
In all honesty, baked goods were never really my favorite breakfast growing up. I loved the taste, but never felt full enough after eating them, and would find my energy waning around 10-11 am. Not good, especially for a kid in school who was trying to pay attention.
After that, I switched to hearty breakfasts like bacon and eggs, which kept me much fuller. Until I found the world of keto baked goods, which have all the satiating (and not to mention delicious) fats and proteins to help keep you full way past lunch!
These lemon almond scones are filled with tasty almond and coconut flour, but I promise that the coconut flour has no noticeable impact on the taste of these scones. They’re 100% lemon and almond flavored!
Plus, they keep me full for hours and they are a super welcome change for those of you who are totally tired of the typical keto breakfast of eggs and sausage.
Mmmm, don’t these look so good?!
Ready to jump into the recipe? Ok, let’s go!
You’ll need two bowls for this recipe, one for the dry ingredients, and one for the wet ingredients. For the dry, you’ll need almond flour, coconut flour, granulated sweetener, baking soda and sliced almonds. Mix them all together.
For the wet ingredients, you’ll need eggs, apple cider vinegar, the juice and zest of one lemon, and almond extract. Mix them all together as well.
To the bowl with the dry ingredients, add half of the wet mixture, and stir well. Once incorporated, add in the rest of the wet ingredients and stir well.
You should be left with a nice thick mixture that you can easily work with to form a ball, but that isn’t too crumbly. If needed, add some additional almond flour to thicken, or a bit of water to thin out.
Pour the dough out onto a sheet of parchment paper. Roll out into a ball, then flatten down into a large circle, approximately 1 inch (2.5 mm) thick.
Take a pizza cutter or sharp knife and cut into 8 slices. Lay each slice out on a baking sheet with space between, so air flow gets around them as they bake. Stick in a preheated oven until the edges begin to brown.
Can I substitute flours?
I have not tried this particular recipe with any other types of flour. If you do attempt this, know that each type of flour has a different absorbance, so you can not substitute most flours 1-to-1 with another type.
You should be knowledgeable of the flour you are working with before attempting. If you want me to try with a particular type of flour, let me know which type and I’ll play around with it!
If you give these lemon almond scones a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Free meal plans you will love:
Lemon Almond Scones (Paleo, Low-Carb)
Ingredients
Dry Ingredients
- 1-1/4 cup blanched almond flour (140 g) I like the Nature's Eats brand
- 1/3 cup coconut flour (37 g)
- 3 tablespoons granulated sweetener like Pyure stevia blend
- 1/2 teaspoon baking soda
- 2 oz package sliced almonds
Wet Ingredients
- 3 eggs
- 1 teaspoon apple cider vinegar
- juice and zest of one lemon
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients in a bowl. Mix all wet ingredients in a second bowl.
- To the dry ingredients, add half of the wet ingredients and stir. Add second half of wet ingredients and mix again until well-incorporated.
- To a sheet of parchment paper, roll dough into a ball, then pat down into a circular shape, approximately 1 inch (2.5 cm) thick. Using a pizza cutter or sharp knife, slice into 8 pieces, like a pizza pie.
- Spread scones out to allow for cooking evenly. Bake in oven for 20-25 minutes, or until the edges begin to brown.
