These savory keto scones are bursting with flavor. Made with ricotta cheese and fresh herbs, they make a wonderful side dish or light breakfast. Delicious with all your favorite keto dinner recipes!
Here’s the thing you need to know about scones: they can be anything you want them to be. They can be sweet breakfast pastries, or savory biscuits to accompany a meal.
And of course, they can be high carb sugar bombs. But they don’t have to be that either! Making keto scones is easy and it opens up a whole new world of tastiness.
I typically lean toward the sweet variety, but these savory keto scones are a favourite. The ricotta makes them incredibly tender and the herbs and sea salt provide fantastic flavor. There’s really nothing else like them!
Savory almond flour scones
Do these herb and ricotta scones look familiar? If you happen to own a copy of The Ultimate Guide to Keto Baking, they should!
My goal in writing that book was to show people a vast range of techniques for keto baking. I wrote extensively on baking with almond flour, baking with coconut flour, how to use keto sweeteners, and so forth.
I also wanted to show people that baking includes so much more than desserts and sweets. The book contains recipes for keto biscuits and breads, as well as some savory tarts and pies.
Among my many favorites were these savory keto scones. So tender and flavorful, I couldn’t stop thinking about them. So I decided to make them again and share them with you here.
This recipes takes basic keto ingredients you can find at most grocery stores. You will need:
- Almond flour
- Green onions
- Fresh or dried herbs
- Baking powder
- Salt and pepper
- Ricotta cheese
- Sea salt
How to make keto ricotta herb scones
This recipe makes 6 delicious savoury keto scones and it’s easy to make. Here are my best tips for getting it right:
- Line your baking sheet: I prefer silicone mats as they protect the bottom of baked goods better, but parchment works as well.
- Grease the liner: No matter what liner you use, you want to lightly brush oil over it. The dough for these scones is a bit sticky and this helps them release more easily after baking.
- Whisk the dry ingredients: Break up any clumps in the almond flour and mix the herbs right in at this point.
- Add the ricotta and egg: Stir in these wet ingredients until the dough is well combined.
- Form into a 6 inch circle: Gently pat the dough into a rough circle right on the prepared baking sheet.
- Use a sharp knife: Because the dough contains various bits like green onion and herbs, you need a sharp knife to cut it into 6 even wedges. Do not separate the wedges at this point, as the dough is a bit wet and fragile.
- Bake 20 minutes: This first bake helps firm the scones up enough to separate them apart. Take them out of the oven and gently separate, then spread around the pan.
- Bake another 5 to 7 minutes: You want the sides of the scones to be dry to the touch.
- Let cool completely.
Frequently Asked Questions
Sadly, no. Coconut flour requires a very different recipe and on its own does not make for very good scones. You could try sunflower seed flour but they would be very grey in colour. You also need to add a tablespoon of lemon juice or vinegar to avoid the green reaction.
Possibly, but ricotta has a different consistency and is more liquid than either of these other cheeses. You may need to add a little extra cream to the dough, if it’s dry and hard to work with.
Absolutely and I have provided the conversion quantities in the recipe itself.
You bet they would! You could try some sage, basil, chives, or garlic. Really any combination would be delicious.
These scones are tender and more moist than many, so I recommend storing them in the fridge in a covered container. If you prefer to eat them warm, gently reheat in a microwave or oven.
More popular keto scone recipes
- Keto Vanilla Bean Scones
- Maple Pecan Scones
- Strawberry Cream Cheese Scones
- Snickerdoodle Scones
- Keto Cranberry Orange Scones
- Maple Pumpkin Scones
Keto Ricotta Herb Scones
- 1 ¼ cup almond flour
- 2 medium green onions white and light green parts only, chopped
- 1 tablespoon chopped parsley (or 1 teaspoon dried)
- 2 teaspoons chopped rosemary (or ¾ teaspoon dried)
- 2 teaspoons thyme leaves (or ¾ teaspoon dried)
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup whole milk ricotta
- 1 large egg
- ¼ teaspoon paprika
- ¼ teaspoon flaked sea salt
- Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper. Lightly grease the silicone or parchment.
- In a large bowl, whisk together the almond flour, green onions, parsley, rosemary, thyme, baking powder, salt, and pepper. Stir in the ricotta and egg until the dough comes together.
- Turn the dough out onto the prepared baking pan and pat into a 6 inch circle. Using a sharp knife, cut into 6 even wedges. Do not separate. Sprinkle with the paprika and sea salt.
- Bake about 20 minutes, until the tops are firm to the touch. Remove and carefully separate the scones, then bake another 5 to 7 minutes, until the sides are dry to the touch.
- Remove and let cool completely on the pan.