This scone recipe is versatile! And a perfect pair with a cup of herbal tea to keep both your hands and your heart warm, especially in changing seasons. Made with a simple almond flour base, you can try a number of different flavor combinations to suit your taste. My favorite for summer is blueberry & lemon. Fall calls in nutmeg, ginger, & walnut. For winter, combine cranberry & orange zest. For freshness in spring add in rosemary & pumpkin seeds.

Savory & Sweet Scones

Dry ingredients: 

  • 2 cups almond flour
  • 1/4 cup arrowroot starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon pink or Celtic salt

Wet ingredients:

  • 1 egg
  • 1 tablespoon maple syrup
  • 4 tablespoons coconut oil or ghee, melted and slightly cool

Sweet Scone additions:

Frozen wild blueberries, lemon zest + sprinkle coconut sugar

Apple + cinnamon

Raspberry + vanilla

Raisin + walnut

Cacao nibs + almond or peanut butter

Blueberry lemon scones with lemon coconut glaze

Savory Scone additions:

Rosemary, pumpkin seeds + Celtic sea salt

Lemon juice, zest + poppy seeds

Ginger, walnut + nutmeg

Cranberry + orange zest

Thyme, oregano + pine nuts


Combine dry ingredients and mix well. Crack the egg and whisk in the [not too hot] oil and sweetener until smooth. Stir in the wet mixture to the dry and mix to a dough ball. Divide the dough into two sections, setting one into a separate bowl. Add any sweet additions into one bowl and savory additions into another bowl. Add the dough onto a parchment lined baking sheet and flatten each to about 1/2 inch thick.

*For scones: Form the dough into a circle. Use a sharp knife to cut each disc in half, then into thirds. [Tip: you may keep a cup of cold water and a dish towel nearby to clean the knife between cuts and make cleaner shapes.] Next, separate the triangles evenly on the baking sheet.

Bake at 350 degrees for 18-20 minutes or until edges are golden brown. Let sit in the oven another 5 minutes for an even crispier texture. Remove from oven and let cool. Recipe should yield 6 even scones and biscotti. Serve with tea or latte, avocado, almond butter, yogurt, or fresh fruit and eggs.

*For biscotti: Form the dough into a rectangle. Use a sharp knife to cut into strips about 1/2 inch wide [or about the width of your index finger] and separate evenly. Once they are cool, depending on the flavor you might choose to melt and drizzle / dip the end of each biscotti strip in melted chocolate, coconut butter, or tahini and sprinkle with sesame seeds, hemp seeds, or sea salt.

Ginger walnut biscotti with cinnamon tahini glaze


Lemon Coconut: 1 tablespoon coconut oil, 1 tablespoon coconut butter, lemon zest & a squeeze of lemon juice.

Cinnamon Tahini: 1 tablespoon organic raw tahini, 1/2 teaspoon vanilla extract, & a dash of cinnamon.

Chocolate: 1 tablespoon coconut oil, 1 tablespoon cacao powder, & a sprinkle of sea salt.

*Stir together all ingredients in a double boiler at low heat. I use a small pot half filled with water and a 2 cup measuring dish. Spread or dip the glaze on the scone and biscotti and let set in the fridge before enjoying. Store in the fridge or freezer in a glass container.

Nourish Guilt-free

This recipe is gluten-free, grain-free, and refined sugar free. It uses simple ingredients, a light natural sweetener, and nutrient-dense flavor enhancers like herbs, nuts, and fruits. Share with friends at brunch and pass along to anyone in need of a nourishing breakfast or snack idea.

Contact me for more personalized meal ideas and recipes based on your functional test results.


In health,

Chloe Jane

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