Low Carb Lemon Scones

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These tasty lemony scones have soft interiors, crisp edges, and are flaky, buttery, and tender.


Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8


  • 2 1/2 cups almond flour
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/3 cup Swervesweetener
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1 large egg


  1. Preheat oven to 350 degrees. Prepare a large baking sheet.
  2. Mix almond flour, sweetener, baking powder, baking soda, and salt in a bowl.
  3. Add cold butter and mix using a pastry blender or mixer until mixture resembles coarse crumbs.
  4. Whisk egg, lemon juice, and lemon zest, in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured (almond or coconut flour) surface.
  5. Knead dough briefly for about 4 turns. Pat or roll dough out into a 1 inch-thick round.
  6. Cut into 8 wedges and arrange on a baking sheet leaving 2 inches between each wedge.
  7. Bake for 18 minutes or until bottom edges are lightly tan. Let cool on wire rack.

Recipe Notes

Serving size: 1 serving (Total recipe makes 1 servings)
Protein 8.31g, Fat 23.88g, Cals 263, Carbs 8.05g, Fiber 3.88g — NET CARBS: 4.17g

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