Buttery Scones
Delicious healthy scones free from: gluten, grains and refined sugar. Suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
10 scones 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 scones 10 minutes
Cook Time
15 minutes
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 cup (128g) Coconut flour
  • 1/2 cup (125g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 1/3 cup (75g) Butter, cold (in cubes)
  • 1 teaspoon Bicarbonate of soda
  • 1/4 teaspoon Sea salt
  • 2 Free range eggs
  • 1/4 cup (85g) Raw honey
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Combine the almond and coconut flour in a bowl. Add the cubed butter and rub into the flours to mix well.
  3. Next, add the salt and bicarbonate of soda.
  4. Add the yoghurt and honey and mix well. Next, beat one of the eggs and add to the mixture. You will be using the remaining egg to glaze the scones.
  5. Using a spatula first mix well until well combined then use your hands to make the mixture into a ball.
  6. Place the ball on parchment paper and roll out gently either using your hands or a rolling pin. Be careful not to roll it too thin. You want it at least 1 1/2 to 2 inches thick.
  7. Using a cookie cutter or a small cup as I did, make scone shapes from the dough. Keep cutting out scone shapes until all of the dough is used.
  8. Place the scones on a baking tray lined with parchment paper. Beat the remaining egg and use it to glaze the scones.
  9. Bake them for 15 minutes in the oven. Allow to cool on a wire tray before eating.