Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Servings: 8 Scones
Intensity: Easy (Simple mix-and-bake method)
Why You’ll Love This Recipe
That Bakery Flavor: We use maple extract in both the dough and the glaze to create a deep, authentic maple flavor without the sugar .
Perfect Texture: By combining almond and coconut flour, we achieve that classic scone texture—tender and crumbly on the inside with a slightly crisp edge .
Meal Prep Friendly: These scones store beautifully, making them the perfect make-ahead breakfast or snack for your busy week .
Ingredient List
For the Maple Butter Scones:
2 cups (220g) super-fine almond flour – The base of our keto baking, providing moisture and healthy fats .
¼ cup (30g) coconut flour – Helps absorb moisture and gives the scones a more traditional, bread-like structure .
⅓ cup (67g) granulated keto sweetener (e.g., Swerve or Lakanto) – Adds sweetness without the carbs.
2 teaspoons baking powder – Essential for lift and fluffiness .
¼ teaspoon salt – To balance the sweetness.
½ cup (113g) unsalted butter, cold and cubed – The secret to a flaky texture. Keeping the butter cold creates steam pockets as it bakes .
1 large egg – Binds the dough together.
2 tablespoons heavy cream – Adds richness and moisture .
2 teaspoons maple extract – Divided (1 tsp for dough, 1 tsp for glaze). This is the star of the show for that authentic maple taste .
½ cup chopped pecans (optional) – For a lovely crunch that pairs perfectly with maple.
For the Keto Maple Glaze:
¼ cup (30g) powdered keto sweetener (confectioners Swerve) – Creates a smooth, icing-like texture.
2 tablespoons heavy cream – Forms the base of the glaze .
1 tablespoon unsalted butter, melted – Adds a glossy, rich finish.
1 teaspoon maple extract – Reinforces the maple flavor .
Kitchen Equipment Needed
Large mixing bowl
Whisk
Pastry cutter or fork (to cut in butter)
Rubber spatula
Baking sheet
Parchment paper
Wire cooling rack
Small bowl for glaze
Instructions: Step-by-Step
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C) . Line a large baking sheet with parchment paper. This lower temperature (compared to traditional baking) prevents the keto flours from browning too quickly.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and salt. Make sure there are no lumps, especially from the baking powder.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized butter lumps remaining. This step is crucial for flakiness .
Step 4: Mix the Wet Ingredients
In a small separate bowl, whisk together the egg, 2 tablespoons of heavy cream, and 1 teaspoon of maple extract.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a shaggy dough forms. If you are using pecans, fold them in at this stage. Do not overmix, or the scones will become dense .
Step 5: Shape the Dough
The dough will be slightly sticky. Turn it out onto the prepared parchment paper. With lightly wet hands (to prevent sticking), pat the dough into a circle that is about ¾-inch to 1-inch thick and roughly 7 inches wide .
Step 6: Cut the Scones
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges (like a pizza). Gently separate the wedges on the baking sheet, spacing them about 1-2 inches apart to allow for air circulation and even browning .
Step 7: Bake
Bake for 22 to 25 minutes, or until the scones are golden brown on the edges and firm to the touch . Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before glazing. If you glaze them while warm, the icing will melt right off .
Step 8: Make the Glaze
While the scones cool, make the glaze. In a small bowl, whisk together the powdered sweetener, 2 tablespoons of heavy cream, melted butter, and remaining 1 teaspoon of maple extract. Whisk until smooth. If the glaze is too thick, add a drop more cream; if too thin, add a pinch more sweetener.
Step 9: Glaze and Serve
Once the scones are completely cool, drizzle the glaze over the top using a spoon or a zip-top bag with the corner snipped off. Allow the glaze to set for about 5 minutes before serving .
Recipe Notes, Tips, and Variations
The Xanthan Gum Trick: If you want your scones to be less crumbly and hold together more like traditional dough, add ¼ teaspoon of xanthan gum to the dry ingredients .
Don’t Overwork the Dough: Keto doughs can become oily if over-handled. Mix just until combined, and shape gently.
Nut-Free Option: You can substitute the almond flour with sunflower seed flour and omit the pecans to make this recipe nut-free. Be aware that sunflower flour can sometimes turn green when reacting with sweeteners, but this is harmless .
Flavor Variations:
Cinnamon Maple: Add 1 teaspoon of cinnamon to the dry ingredients.
Chocolate Chip: Fold in ¼ cup of sugar-free chocolate chips instead of pecans.
Storage and Reheating
Room Temperature: Store scones in an airtight container at room temperature for up to 3 days .
Refrigerator: They will keep in the fridge for up to 1 week.
Freezer: You can freeze the unglazed scones. Wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature and add fresh glaze before serving .
Reheating: Warm them in a 300°F oven for 5-10 minutes to refresh their crispiness .
Nutritional Information
The following nutrition facts are estimates based on the ingredients listed (using standard sweeteners and including the glaze). Values may vary depending on your specific brands.
Nutrition Facts Per Serving (1 Scone)
Calories 288 kcal
Total Fat 27g
Saturated Fat 12g
Cholesterol 71mg
Sodium 201mg
Total Carbohydrates 8g
Dietary Fiber 4g
Sugars 1g (Sugar Alcohols included)
Protein 6g
Net Carbs 4g