Welcome the fall season with these low carb Autumn Spice Scones topped with a toffee cream cheese glaze. Buttery and crumbly, these almond flour scones are sweet treats that are just as good with your breakfast coffee as they are with a cup of afternoon tea. With just 3 net carbs, you’ll want to have a batch of these in the freezer all season long.
For this recipe you’ll need: almond flour, hulled hemp hearts, Swerve or other cup for cup sugar substitute, baking powder, cinnamon, ginger, cloves, nutmeg, salt, heavy cream, butter, egg, vanilla extract, and unsulphured molasses.If you are in a hurry, you can Jump to Recipe
Table of Contents
What do you need to make gluten free scones?
Scones. I don’t know about you but my mind drifts off to cozy European kitchens, Victorian tea rooms, and comfy window seats. To be honest, I’ve never eaten a scone in any of those places but it just seems like those are the proper environments for such a delicacy as a scone. Besides, scone sounds so much fancier than biscuit.
To make these scones not only low carb but also gluten free I chose to use almond flour. Almond flour is great for making scone dough and I also use it to make different keto recipes like these keto butter pecan cookies. It makes a great substitute for wheat flour with the benefit of no gluten and none of the carbs.
Can the dough be stored in the refrigerator overnight or longer?
I like to keep some of the dough in the freezer for those days when I actually want breakfast because I am a terrible breakfast skipper. It also makes the dough handy so I can have a little morsel of goodness to get me through the afternoon. A scone works perfectly because they are delicious, they are pretty, and they engage my wild imagination for a little bit. Autumn spice scones are a favorite when I’m done with summer and I want to think of suede and sweaters, comfy boots, and the smell of autumn leaves. Even if it’s still 90 degrees outside.
I am done with summer.
It feels strange to be sitting here chatting with you about autumn spice scones while 200 miles away my fellow Texans are still trapped in water filled homes waiting to be rescued. It seems to me that I should be doing something big, something real, something to help. Carrying on life as normal, blogging…. those things seem so trivial.
It’s what we do. We weather the storms in our lives and then we carry on. We help where we can, we pray, and we continue on with our lives – hopefully focusing a little more on what’s important and letting go of what’s not. I want to encourage you to help where and how you can AND a big thanks to those of you who emailed and messaged to see if my family was ok. We are – we are in the Dallas area so we got some rain and cooler weather but that’s about it. The only casualty is my computer (a Mac) which ?needs a minor repair. Guess where Apple sends my particular type of computer for repairs? Houston.
Back to the autumn spice scones. These go together a little differently than a regular scone. Normally I would cut the butter into the flour mixture but these use more of a thick batter. You’re not going to be able to roll it out like with regular dough. Just spoon the whole glob onto Silpat baking sheet and the gently pat it into a circle shape about 1-1/2 inches thick. Keeping the batter loose and baking at a lower temperature really keeps the scones tender.
The cream cheese zig-zag on the top is pretty and gives a little tangy burst to every bite.
Is almond flour low in carbs?
To make a keto scone, I needed to replace the wheat flour that is normally used. Almond flour has less carbs than wheat flour. To make these keto scones, I chose almond flour because a quarter cup has only 5 grams of carbs. Wheat flour has way more. A quarter cup of wheat flour has 23.75 grams of carbs.
I’ve thought about coconut flour to make coconut flour scones, but it has 18 grams of carbs in a quarter cup. Even tapioca flour has 26 grams of carbs so these wheat flour substitutes won’t work.
The dry ingredients are where I saved the most carbs in this scone recipe. Beyond the flour, using a sugar free sweetener makes a big difference. Using a granulated sweetener that is sugar free works well in baking. Of course, if you want to reduce the carbs, no powdered sugar.
And sorry, I tried coconut oil instead of melted butter and it didn’t taste the same at all. Honestly I had to try it as I was out of butter when I sat down to make this recipe and well, I should have just ran to the store to get some more butter.
Tips and Variations for Autumn Spice Scone Recipe
These spice scones are SO easy to make!
- Try a little sugar free maple syrup, almond extract, or rum flavoring in the keto scone recipe instead of the vanilla extract. Or try combinations of them
- Add 1/4 cup chopped walnuts or pecans (be sure to figure the extra carbs).
- Brush the tops with cream before baking and sprinkle with a cinnamon/sweetener mixture.
- Use 1 tablespoon sugar free pumpkin spice syrup in place of 1 tablespoon of the cream.
- Try some keto (sugar free) chocolate chips. A dark chocolate chocolate chip matches the autumn fall flavors so well.
- You can make these into almond flour blueberry scones by adding a few fresh blueberries. Well, maybe more than a few but watch the carb count for every blueberry you put into the dough. Frozen blueberries would work to make a blueberry scone. Remember than just an ounce has 4.1 grams of carbs.
- Bake them in muffin cups.
You Might Need
The following are affiliate links. As an Amazon Associate I earn from qualifying purchases. This is used for keeping the blog up and running smoothly. Please know this does not change the price you see on Amazon. Thank you for your help and support of Lowcarb-ology!
A lot of people have asked me why the hemp seeds. Well, for one thing I find that the hemp seeds give a “bready” texture to baked goods. They add a little flavor but they are so high in fiber that there are very few carbs.
This recipe is made to make 8 low carb almond flour scones but you can more for the whole family if youd like. If you put your cursor (or finger) over the number 8 next to the Servings heading in the recipe below, a slider will appear. You can move the slider to the number of servings you want to make.The recipe will change automatically change the amount of each ingredient for you. If this keto recipe makes your taste buds happy, please consider giving it 5 stars. Thank you so much for your support !
Autumn Spice Scones Recipe
Give this spice scones recipe a try and let me know what you think!
Autumn Spice Scones
- 1-1/2 cups almond flour
- 1/2 cup hulled hemp hearts
- 1/4 cup Swerve , or your favorite cup for cup sweetener
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg , freshly grated if possible
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup butter , melted
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon molasses , unsulphured
- 2 tablespoons cream cheese
- 1/2 teaspoon heavy cream
- 10 drops stevia , toffee flavor
- Preheat oven to 325F.
- Mix the dry ingredients until well blended in a large bowl.
- Whisk the remaining ingredients together until smooth.
- add the dry ingredients to the wet ingredients and stir quickly to form a soft dough.
- Gently pat into a large circle about 1-1/2 inches thick on a baking sheet covered with a piece of Silpat or parchment.
- Bake 20 minutes.
- Remove from oven and cut into 8 wedges with a sharp knife.
- Gently separate the wedges so there’s a little space between them.
- Return to the oven for about 10 minutes.
- Remove from oven and add glaze.
- Heat the cream cheese and liquid sweetener in the microwave until soft.
- Beat together until smooth.
- Spread over the tops of the scones or use a decorating bag to create zig-zags.
- Serve warm.