The Best Low Carb Scones Recipe (Gluten-Free)
These low carb scones are a delicious twist on a British classic. Gluten-free, high in protein, and refined sugar-free, they’re perfect for afternoon tea, topped with your favourite fruit spread and a dollop of cream.
| serving | carbs | fibre | net carbs |
|---|---|---|---|
| 1 each | 9.1g | 4.2g | 4.9g |
Low Carb Scones
There’s nothing quite like a freshly baked scone with a cup of tea. These low carb scones are a lighter take on the classic, made gluten-free, high in protein and refined sugar-free without compromising on flavour or texture. Soft, buttery, and perfect served warm with your favourite fruit spread and a dollop of cream, they’re ideal for breakfast, brunch, or afternoon tea. If you’re looking for another delicious low-carb bake, be sure to try my Low Carb Churros – they’re another favourite.
These scones come together quickly with cottage cheese for extra protein and a lighter, healthier twist, and they bake golden in under 45 minutes. They’re perfect for anyone craving a lower-carb alternative to traditional scones without losing that classic crumbly texture.
Why You’ll Love These Low Carb Scones
Whether you’re following a low-carb lifestyle or simply looking for a healthier take on a classic British scone, these are sure to become a favourite.
Low Carb
Made with almond flour and coconut flour instead of traditional wheat flour, these scones are significantly lower in carbohydrates than classic scones. They’re a delicious option if you’re looking to reduce your carb intake without sacrificing a comforting homemade bake.
Naturally Gluten-Free
Since they’re made without wheat flour, these scones are naturally gluten-free. Just be sure to use certified gluten-free baking powder if you’re baking for someone with celiac disease or gluten intolerance.
Uses Cottage Cheese
Cottage cheese is the secret ingredient that makes these low-carb scones incredibly soft, moist, and satisfying. It adds a boost of protein while creating a tender crumb without making the scones taste cheesy. Instead, it blends seamlessly into the dough, helping to produce light, fluffy scones with a rich, buttery flavour in every bite.
Refined Sugar-Free
Sweetened with powdered monk fruit instead of refined sugar, these scones have just the right amount of sweetness while keeping added sugars to a minimum.
Soft, Tender Texture
The combination of almond flour, a little coconut flour, and cottage cheese creates a beautifully soft, moist crumb. Almond flour adds richness, while the coconut flour lends a delicate coconut flavour and helps give the scones a light, tender texture that isn’t dry or crumbly.
Quick and Easy to Make
With just a handful of simple ingredients and minimal preparation, these scones come together quickly, making them ideal for breakfast, brunch, afternoon tea, or whenever you’re craving a freshly baked treat.
Carbs and Servings in Low Carb Scones
This recipe makes 6 generously sized scones, but you can easily make them smaller or larger depending on your preference. Keep in mind that they puff up beautifully during baking, so even if they seem quite small when you’re shaping the dough, they’ll rise into lovely, fluffy scones in the oven.
Under 5g net carbs per serving
- 9.1g of carbohydrates
- 4.2g of fibre
- 4.9g of net carbs
Each scone (based on 6 servings) contains approximately 249 calories and 10.08 g of protein. Nutritional values are estimates and may vary depending on the brands of ingredients used and the final size of your scones.
Ingredients and Notes
- Cottage Cheese: Adds moisture, protein, and richness while helping create a soft, tender crumb. Full-fat cottage cheese works best for flavour and texture.
- Eggs: Bind the ingredients together and help the scones rise, while adding structure and extra protein.
- Butter: Melted butter gives the scones a rich, buttery flavour and contributes to their tender texture.
- Fine Almond Flour: The main flour in this recipe, almond flour keeps the scones low in carbohydrates while providing a delicate, nutty flavour and soft crumb. Use fine almond flour, not almond meal, for the best results.
- Coconut Flour: A little goes a long way. Coconut flour absorbs moisture, helping the dough hold together while adding a subtle coconut flavour and creating a softer texture.
- Baking Powder: Gives the scones their light, fluffy rise. Use gluten-free baking powder if required.
- Powdered Monk Fruit Sweetener: Adds a gentle sweetness without refined sugar. A powdered sweetener blends more evenly into the dough than a granulated one.
How to Make Low Carb Scones
- Preheat the oven to 325°F and line a baking tray with parchment paper.
- Blend the cottage cheese, eggs, and melted butter in a food processor (or Ninja) until smooth and runny.
- In a bowl, combine the dry ingredients, i.e., almond flour, coconut flour, baking powder, and powdered monk fruit.
- Pour the cottage cheese mixture into the dry mix and stir until no dry mixture remains.
- It will look like wet sand. Let it sit for 2-5 minutes to absorb moisture.
- With slightly wet hands, form the mixture into a ball. Turn it out onto the parchment-lined tray and pat the dough into a disc, about 6 inches wide and 2 inches high.
- Using a sharp knife or a large dough scraper, cut the disc into 6 equal triangles.
- Carefully lift each piece, reshape if needed, and separate all 6 pieces. About 1 inch apart
- Bake on the middle rack for 35-40 minutes, or until puffed and golden around the edges.
Tips on the Best Low Carb Scones
- Don’t overwork the mixture, as this can make the scones sticky.
- Allow the mixture to sit for a few minutes to absorb moisture.
- If the dough feels sticky, chill it for 10-15 minutes before shaping.
- Wet your hands slightly when shaping the mixture into a disc shape.
- Let the scones cool for a few minutes; they continue to set as they cool.
Serving Suggestions
Serve cold, warm or toasted with:
- A hot cup of tea or coffee
- Sugar-free or no-added-sugar fruit spread
- Clotted cream or whipped cream
- Butter
- Greek yogurt
- Fresh berries
These also freeze beautifully. Simply cool completely, freeze in an airtight container, and reheat gently when ready to enjoy.
Frequently Asked Questions
Can I freeze these low carb scones?
Yes! Freeze them for up to three months. Thaw at room temperature and warm slightly before serving.
Can I Use Egg Whites Instead of Whole Eggs?
I recommend using whole eggs for the best results. The yolks add richness, moisture, and fat, helping to create a soft, tender texture. While you can substitute egg whites, the scones may be slightly drier and less flavourful, and they may not have the same delicate crumb. If you do use egg whites, expect a slightly firmer texture than with whole eggs.
How should I store low carb scones?
Store in an airtight container for up to three days at room temperature, or refrigerate for up to five days.
Plated Focus Final Thoughts
Traditional scones are a beloved classic, but these low-carb scones offer all the comfort with far fewer carbohydrates. They’re ideal if you’re following a lower-carb lifestyle, avoiding gluten, or simply looking for a wholesome bake to enjoy with your afternoon tea.
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The Best Low-Carb Scones Recipe (Gluten-Free)
Ingredients
- ¾ cup Cottage Cheese
- 2 Eggs
- 2 Tbsp Butter melted
- 1 ¼ cups Almond Flour
- ¼ cup Coconut Flour
- 1 tsp Baking Powder
- 1 tbsp Monk fruit Powdered
Instructions
- Preheat the oven to 325°F and line a baking tray with parchment paper.
- Blend the cottage cheese, eggs, and melted butter in a food processor (or Ninja) until smooth and runny.
- In a bowl, combine the dry ingredients, i.e., almond flour, coconut flour, baking powder, and powdered monk fruit.
- Pour the cottage cheese mixture into the dry mix and stir until no dry mixture remains.
- It will look like wet sand. Let it sit for 2-5 minutes to absorb moisture.
- With slightly wet hands, form the mixture into a ball. Turn it out onto the parchment-lined tray and pat the dough into a disc, about 6 inches wide and 2 inches high.
- Using a sharp knife or a large dough scraper, cut the disc into 6 equal triangles.
- Carefully lift each piece, reshape if needed, and separate all 6 pieces. About 1 inch apart.
- Bake on the middle rack for 35 – 40 minutes, or until puffed and golden around the edges.