Maple and toasted walnuts are the stars in these low carb Maple Walnut Scones. Their warm and comforting flavor comes just in time for Fall.
Happy Labor Day!
We all work really hard and we deserve a day to recognize our accomplishments, do we not? Today is also the un-official last day of Summer, with the official day being on the 22nd. I'm going to proclaim it "close enough" for posting Fall treats and desserts!
After posting the recipe for low carb chocolate chip scones last week and being reminded of my favorite all time scones, the maple oat nut scones from Starbucks, I thought I would make my own low carb version -- maple walnut scones, sans oats.
This is basically the same recipe as before except that I subbed chopped, toasted walnuts for the chocolate chips and made a maple glaze. They are every bit as good as the chocolate chip scones and even more suitable for Fall with their delicious maple flavor.
Although I freely admit missing the coarse cut oats from the original Starbucks version, these were a hit with the family and perfect with a cup of coffee! These sugar-free scones are just as good as any "regular" scone and healthier.
Each Maple Walnut Scones is 3 net carbs!
[This recipe contains affiliate links.]
Low Carb Maple Walnut Scones for Ketogenic Diets
Ingredients
Scones
- 2 ½ cups almond flour 240 g
- ⅓ cup Low carb brown sugar packed 70 g, or erythritol
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup toasted walnuts, chopped 80 g
- 2 large eggs
- ¼ cup butter, melted 2 oz/ 57 g
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ teaspoon stevia glycerite or liquid stevia to taste
Maple Glaze
- 1 tablespoon cream cheese
- 1 tablespoon butter
- 1 tablespoon sugar free pancake syrup
- 3 tablespoons low carb powdered sugar Swerve confection or powdered erythritol
Extra
- almond flour for shaping
- granulated erythritol for sprinkling on top
Instructions
- Preparation: Preheat the oven to 350 and place the rack in to the middle position. Line a large baking sheet with parchment. Toast the walnuts on a small cookie sheet in a 350 oven for approximately 15 minutes. Cool a bit and chop.
- Combine and Mix: Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.
- In a small microwaveable bowl, melt the butter (about 30 seconds). Add the eggs, vanilla extract, maple extract and stevia. Mix well with a fork.
- Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together. Do not use a mixer!
- Shape the Scones: Line a sheet pan with a piece of parchment. Sprinkle a little almond flour over the surface. Turn out the dough for the scones onto the parchment and sprinkle the surface with granulated sweetener (Sukrin :1, Swerve granulated, or erythritol). Gently pat or roll the dough into a circle or a rectangle of ½- ¾ inch thickness. Cut into 12 pieces. Gently lift each piece with a spatula and place it in its own spot on the parchment. Bake for 15-18 minutes. Remove to a rack and cool completely.
- Maple Glaze: Put the butter and cream cheese into a small microwaveable bowl. Microwave for 30 seconds and stir with a fork until completely combined and there are no lumps. Return to the microwave if needed. (There will be tiny pieces of cream cheese that don't melt, it's okay.) Add the sugar-free pancake syrup and stir, then the 3 tablespoons of sweetener. If the glaze is really thick, warm it up again. Drizzle over the maple walnut scones with the fork or a spoon.
Deborah
I've been using your (this) recipe for a couple years!!! It's easy and they are delicious... The only change I've made is.... Fighting to roll out so I call them Walnut Scones Cookies. I scoop them, flatten. Great Recipe...
Kim Hardesty
Hi Deborah. I'm glad you like them. Try adding just a little more almond flour - 2 tbsp to 1/4 cup. I also dust the bottom parchment with some almond flour as well as the top of the scones before rolling. -Kim
Deb
Very good! I used a reader’s suggestion of 1 T of the almond, pecan, coconut mix (and reduced walnuts by 1 T). Glaze is delicious ( will use for other recipes). Liked the external texture and internal moistness. Thank you!
Kwatts
Very easy to make, delicious, and a money saver for me as I typically pay $4.50 for a maple scone at my local coffee house. Thanks so much for sharing Kim!
Jen
Hi Kim! I have a kitchen science question for you. This recipe includes baking soda, and I am wondering what acid it reacts with? I appreciate you educating me. I happen to be out of baking powder so I am grateful :)
Kim Hardesty
That's a great question, Jen. Real brown sugar is an acid. I originally used Sukrin Gold in this recipe and it contains a little malt or molasses (not enough to really contribute any carbohydrates) and walnuts are a little acidic, too. Truthfully, I chose baking soda because I knew that most cookie recipes call for it and I like the textures of cookies, which are more fine in texture than a cake. It worked well in this recipe. If you find that you don't the oomph in your scones, you may substitute with baking powder. Generally, 1/4 tsp baking soda is equivalent to 3/4-1 tsp baking powder. I'm sorry I don't have a better answer for you. -Kim
Betty
Hi Carmen: I only used 1 tbsp of the coconut mixture. I made a larger amount of the mixture, in equal thirds, and kept the rest for future batches.
Betty Hendrickson
These scones were very good, but I made a few changes. I chose to add 1 tbsp. of mixed, coarsely ground unsweetened coconut, pecans and sliced almonds for that “oatmeal” feel. I added 2 tbsp. of coconut flour to give the dough a firmer structure and then I used a round cookie cutter to cut out the individual scones and baked them for 18 minutes until golden. They were very easy to pop out of the cutters. The scones had a nice “scone” texture and were drier like a scone made with pastry flour. It would have been easy to cut them into whatever shape was desired, square, rectangular or free hand. My husband loves the maple taste, he’s from Quebec.
Kim
I love your changes, Betty! I will have to try them as a variation. Thank you so much for sharing. -Kim
Carmen Garcia
Hi Betty-I'm just learning to bake and wanted to clarify that it's 1 tbsp. EACH of mixed, coarsely ground unsweetened coconut, pecans and sliced almonds (may sound silly but I had to ask!) Thank you! I'll be trying the recipe for my son today or tomorrow so I'll rate the recipe then, Kim, and ty for your work!!
Linnea
Can I use Lakanto monk fruit sweetner instead of the Sukrin? Asking 'cause I have Lakanto already but not Sukrin. Thanks!
Kim
Absolutely, Linnea. -Kim
4littleprinces
Hi there, these look amazing and I can't wait to try them. Can they be frozen (unglazed?) Mom of 4 boys and I would love to have these on hand for 'those mornings.
Kim
Yes! They freeze beautifully. -Kim
Sophia
I had some cranberries that needed to be used so I used this as a base for cranberry scones. Just didn't use walnuts, maple, or pancake syrup. They came out great. Flavor and sweetness was on point. I really enjoyed them. The middle reminded me of an underbaked cookie, so I might bake them at a higher temp for a little longer next time, but it could just be my oven.
thank you!
Kim
That sounds wonderful, Sophia. If he cranberries were fresh or frozen, they could have contributed moistness and the scones could have just needed a little more time. Thanks for sharing your great recipe idea! -Kim
Jamie
HI Kim! I recently discovered your site, and I LOVE it! My husband and I (kids too with modifications) have been low carb for about a month now, and your recipes have been such a great help in keeping us “on the wagon!”
You mentioned that you miss the coarse oat texture in the maple-walnut scones, and I wanted to offer a possible solution: pecans, coconut, and sliced almonds all coarsly ground to about the size of oats. I happened to make an oatmeal cookie from another site that called for shredded coconut & sliced almonds and had the inspiration to add pecans as well after having them in a Keto oatmeal recipe. It is remarkable how much the combination seems like oats! (This was before I saw your oatmeal cookie recipe, which I plan to make very soon!) I’m not sure exactly how much you would add, but I would imagine you could just add a small amount to give it the texture you are missing. Thanks so much for all you do!
Kim
Hi Jamie. I love your suggestion of the coconut and pecans. I was just visiting my folks in Texas and I bought my father some coconut pecan cookies. I took a bite and was impressed with the flavor. I'm definitely trying your suggestion. Thanks so much! -Kim
Anne
Hi Kim! Just wanted to add my praise to the chorus. I made your scones this morning and they are divine. I love your blog for the reliable recipes, to be sure, but also because you seem like such a lovely person. Thanks for your hard work!
Kim
I'm so glad you like the scone recipe, Anne, and thank you for the kind comment. I hope you have a wonderful weekend! -Kim
Robyn
These are seriously fantastic! I made some scones for my family & wanted some for me, too. I happened upon this recipe & am so thankful I did. I think I may like them more than the flour/sugar counterparts I made for everyone else. My glaze turned out a bit runny & clumpy, so I just used my immersion blender for about 30 seconds & it became smooth & thick. Will definitely make these again. Thanks!
Kim
I'm glad you like the recipe. It is a Fall favorite for us. Thanks for taking the time rate and comment on the post. I appreciate it so much. Have a wonderful day, Robyn. -Kim
Christen
My husband sent me this recipe since I’ve been craving a sweet pastry. I about hit the floor on my first bite! Excited for my husband to try it!
Great recipe and it will definitely become a staple in our home!
Kim
I love these scones, Christen. I'm so happy you do, too. Enjoy! -Kim
Teresa
Fabulous! I fell in love with scones twenty years ago. Always a little disappointed with the Keto scones I've tried. Not disappointed this time. I even made my husband try these and he agreed they were good ( skeptical of anything Keto).
Kim
I'm so happy you like the recipe, Teresa! Thanks for taking the time to comment. -Kim
Beth
Hi, Kim. Your recipes are amazing. I am new to the Ketogenic/low carb lifestyle. I was worried I would have to give up bread, muffins and pancakes forever. But your blog, and others like it, have been a lifesaver. Thank you. You mentioned you use MasterCook for the nutrition analysis. Does this software or app also produce the Nutrition Facts box you have at the end of each of your recipes? I bake gluten free muffins and brownies that I sell at our farmers market and need to print the Nutrition Facts box on the labels. Thanks again.
Kim
Hi Beth, great question. Actually, I bought a new computer that does not support mastercook so I am using Fatsecret.com, now. It will give a nutritional chart breakdown, but I am not sure if it will print. Make sure to enter your ingredients in weight (grams) while calculating and you may want to use "blanched almonds" instead of almond flour to get more accurate counts. You may be able to Google nutritional label printable and get some hits. I'm sorry I couldn't help you more. -Kim
Beth
Thanks for the info. I’ll check them out. And I have to say, the Maple Walnut Scones are just as good the second day as they were the first.
Steph Dozier
Made these for breakfast tomorrow morning and snuck a piece with clotted cream. Soooo Gooood!!!! Thank you for this wonderful recipe! I plan to add this the regular rotation for Saturday morning.
Kim
Great, Steph. I am so glad you like them. I bet it's amazing with clotted cream. -Kim
Kim in MN
I am excited to try these as I really miss yummy scones with my coffee! One question about the stevia glycerite...cannot find locally. Can I use a couple drops of glycerine and round out the half teaspoon with regular stevia drops? I typically make a new recipe exactly as written, but don’t want to wait for online delivery.
Kim
Kim, that would be a good workaround. I haven’t tried it but it may work out well. Enjoy the recipe. -Kim
Eve
Made these today. They are delicious!
Thanks!
Kim
I'm thrilled you like them, Eve. Have a great New Year! -Kim
Dixie
These are delicious and I’m on my third batch!
I did want to mention that I measure by grams and you listed 113 grams for 1/4 butter. I wasn’t paying attention and just used the gram amount which made them almost a batter. I just added a bit more almond flour and chilled before cutting. The extra butter gave them a nice flavor. Thanks for creating such fun recipes for all of us who follow low carb lifestyles.
Dixie
Kim
I'm so glad you like the recipe, Dixie, because it is one of my favorites. Yikes! I'm sorry about the mistake. I doubled the butter in grams. I am so sorry! I just fixed it and am so happy you let me know. Have a wonderful weekend and Happy New Year! -Kim
Sheryl Collins
Have you tried this with the THM baking blend? Just wondering if I could substitute that for the Almond flour
Kim
No, I haven’t, Sheryl. I like the almond flour because it gives just the right crumbly-moist texture. I would be interested to know how it works with the baking blend, though. I often mix my low carb flours for cakes and muffins, just not my scones. -Kim
Lauri
This sounds too hard to make. Someone make for me please.
Kim
Hi Lauri. Which part is too hard? Perhaps I can help make it sound easier: Add the dry ingredients together, mix the wet ingredients together, mix the dry and wet ingredients together. Shape the dough. Cut the dough and bake. Glaze if you want. I try to be as clear as possible with directions so people can replicate the recipe. You may ask for clarification at any time and I will be more than happy to try to make it more clear. Have a great weekend! -Kim
Lauri
why do you have to use 3 different expensive low carb sweeteners?
Kim
Hi Lauri. You don't HAVE to use the three sweeteners. The Sukrin Gold adds a brown sugar taste and a little moisture. I have offered a sub for that - erythritol if you want. The reason I add the stevia glycerite (you can use your favorite liquid stevia if you have some) is because adding much more of an erythritol based sweetener can make baked goods cold when eaten because they produce a cooling effect when they melt. You don't have to add the stevia, which bumps up the sweetness without having to add more erythritol. You don't even have to make the glaze. But if you do, you can powder regular erythritol and sub for the Sukrin Icing Sugar but will have to add a little more to equal the same sweetness. If you have questions about sweeteners you can read this article which explains about different sweeteners and how to use them for best effect. I hope this answers your question. Enjoy your evening. -Kim
Kaitlin
Can you please explain to me how each scone could possibly be 3 net carbs? I adapted your recipe and took our all things related to maple and walnut and instead made earl grey scones. When calculating everything I saw that each scone (out of a yield of 12) was 7.5g of carbs.
I'm so confused, please clarify! Thanks!
Kim
Sure Kaitlin. I use the MasterCook Cookbook program to calculate nutritional information. All calculators use different algorithms in calculating ingredients. I weigh all ingredients in grams to get the most accurate counts. For example, I measure and weigh the almond flour and then enter it as X grams of blanched almonds instead of 1 cup of almond flour. If I add 1 cup of almond flour, my program makes an average guess and the carbs and net carbs are much higher than weighing - and less accurate. If you think about it...there are almost 3 cups of nuts in the recipe (actually, 3/4 cups of almonds yields 1 cup of almond flour so maybe 2 1/4 cups nuts). If 1/4 cup of nuts is around 3 net carbs, then 3 cups of nuts divided by 12 is about 3 net carbs. That's just a rough estimate, so around 3 net carbs per serving is about right. You have to be very careful how you enter ingredients into your fitness programs. I saw a recipe the other day that used 8 mozzarella sticks. Because each stick was less than 1 carb, the person counted all 8 of the mozzarella sticks as zero carbs. That is not true! Convention is to count 1 oz of cheese as 1 carb. She said her recipe was zero carbs but actually just the cheese part was closer to 6-8 carbs. I hope this makes sense. If I am unclear, please let me know. -Kim
Kim
Sure Kaitlin. I use the MasterCook Cookbook program to calculate nutritional information. All calculators use different algorithms in calculating ingredients. I weigh all ingredients in grams to get the most accurate counts. For example, I measure and weigh the almond flour and then enter it as X grams of blanched almonds instead of 1 cup of almond flour. If I add 1 cup of almond flour, my program makes an average guess and the carbs and net carbs are much higher than weighing - and less accurate. If you think about it...there are almost 3 cups of nuts in the recipe (actually, 3/4 cups of almonds yields 1 cup of almond flour so maybe 2 1/4 cups nuts). If 1/4 cup of nuts is around 3 net carbs, then 3 cups of nuts divided by 12 is about 3 net carbs. That's just a rough estimate, so around 3 net carbs per serving is about right. You have to be very careful how you enter ingredients into your fitness programs. I saw a recipe the other day that used 8 mozzarella sticks. Because each stick was less than 1 carb, the person counted all 8 of the mozzarella sticks as zero carbs. That is not true! Convention is to count 1 oz of cheese as 1 carb. She said her recipe was zero carbs but actually just the cheese part was closer to 6-8 carbs. I hope this makes sense. If I am unclear, please let me know. -Kim
Gerri
Made these scones tonight - they were absolutely delicious (and do not taste low-carb AT ALL!!) Just two microscopic things to maybe change about the instructions. Re "Pour the dough..." This was confusing, since it's a pretty solid dough - I wondered for a moment if I had missed a liquid ingredient that would have made it pourable. Then realized the consistency was correct based on the following step. Maybe it should say "Turn out the dough..."? Also, under the step Shape the scones. Maybe also slightly round the top edges after cutting into the individual wedges? At least when I did it, the edges even after baking were pretty sharp, so a little less-scone looking. Next time I'll round them a bit with my fingers.
Anyway, this is a GREAT recipe - thank you!!!
Kim
Gerri, I'm pleased you liked the scones and really appreciate the feedback on the recipe instructions. Your wording suggestion on "turning out the dough" was spot on. Thanks for your keen observations and for taking the time to write them. I'm sure they will be helpful for another reader. Have a wonderful week! -Kim
Catherine
Hi Kim,
I have made these scones twice now and am on my third batch today. They are so delicious. Thank you for sharing the recipe!
Kim
I'm thrilled you like the recipe, Catherine. It's my extreme pleasure to share the recipes we're enjoying at my house. Thanks for taking the time to let me know how you like the recipe. Have a nice weekend. -Kim
Pugs
Ok so I actually made these - and they are delicious. I did add 1/8 teaspoon of xantham gum because I was worried about crumbling, and I think this was the right thing. Straight out of the oven (semi cooled) they were soft and light and surprisingly scone like. The flavour was fabulous and I only used 25g xylitol and 25g natvia. The next day they were a little more crumbly but still delicious. Thank you.
Kim
Hello "Pugs". I'm so glad you liked the recipe. Thanks for sharing the changes you made and measurements for the ingredients you used. I hope you have a wonderful day. -Kim
Megha Barot
We are missing scones in our lives!! Perfect addition to some bulletproof coffee :) Thanks for the recipe
Kim
Thanks Megha. I can't decide which I like better, these maple walnut scones or the chocolate chip scones; both are great. Enjoy with your coffee! Yum! Have a nice weekend. -Kim
Deborah
Kim. your 7th ingredient say 1/4 cup....but of what?????
This look AMAZING. Want to try them as soon as I find out the secret ingredient.
Kim
Oops! The secret ingredient is melted butter! I'm so sorry about that. Thanks for bringing it to my attention. Have a nice evening and enjoy the scones! -Kim
STACEY
These look absolutely wonderful! I love maple flavor :)
Taryn
I'm totally trying these. My ultimate Starbucks fave!
Kim
Taryn! I miss them so much. They were the best scones! These are a great replacement. Thanks for the comment and have a great day. -Kim
Katrin
Kim, these look absolutely wonderful! I am especially in awe of the maple glaze. We're so making maple walnut scones here in London.
Kim
Thanks Katrin. My husband said that these were his favorite. He's not a fan of chocolate - crazy, right? Anyway.... enjoy the recipe! -Kim
Sarah
I am so ready for fall flavors! These look delicious!
Kim
Sarah, they are so good! Thanks for the compliment and the comment. Have a nice week! -Kim
Georgina
These look fantastic, Kim! I love walnuts!
Kim
Thank you, Georgina. Have a great day! -Kim