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.
Ingredients
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
- Egg
- Paprika
- 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
Ingredients
- 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
Instructions
- 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.
Maggie says
I made this recipe tonight to have with soup. These scones are delicious and so full of flavor! Definitely 👍👍!!
Keira McDonald says
Hi! Can I slightly under bake for the second bake and then bake again the next day at Christmas dinner? Thank you!
Carolyn says
I guess you can try. They are quite moist anyway so I personally would just bake them fully and then re-warm them.
Wanda says
Can I make this recipe into muffins?
Carolyn says
No, it’s very much a scone consistency and won’t rise enough for muffins.
Kim says
These ricotta herb savory scones are awesome! I am using them with salads and soups! My go to sub for the seafood restaurant famous biscuit! Thank you Carolyn for your creativity! ❤️
Anne says
So easy to make and they have so much flavour. Thank you for the recipe.
L says
We love this! Very adaptable flavor-wise Super easy to make. Found out the hard way the parchment paper is mandatory
Amanda says
I’m in awe! These are incredible. Will be making these again and again. Yummmm!!!
Eve says
These are awesome. Making them for the second time today. Adjustments they are way too salty for me and I like salt. I’m going to use less and different herbs. Rosemary garlic may be a little thyme
Annie says
This is amazing. I am so happy with this recipe. I was afraid it would taste like almond flour but it doesn’t! My husband even gives it 5 ⭐️!! Thank you!
Carolyn says
Fabulous!
Barbara says
I have some unblanched almond flour from Bobs Red Mill. Could this be used instead of the blanched almond flour? I made these scones and they were delicious. Thank you for the recipe!
Carolyn says
It could but they won’t look quite as nice and may be more coarse.
Amanda says
These scones are fabulous!!!! So full of flavor and a wonderful texture not often had since going keto! My family loves them and just two days later, I’m making another batch and also trying a roasted pecan blueberry version as well. Thank you so much! These will be a weekly staple!
Donna says
My keto-friend makes your cheddar biscuits and raves about them but when I saw your herbed scones I knew I had to try this recipe. WOW! So good! I followed the recipe exactly but didn’t add the salt and paprika on top. The biggest issue I have is to stop before I eat them all! Next up, strawberry scones!
Linda A. says
I like the way you bake this for a few minutes and then re-cut the scones and separate them and bake some more. Can you do this 2-step process with your other scone recipes? This looks easier to me than separating the raw scones.
Carolyn says
I suppose but they have a very different consistency and I think they 1. don’t need it and 2. may not bake through properly.
Sharon Russell says
I made these yesterday to have a treat. I gave up ALL sweeteners at the beginning of the year, but I have been wanting a “treat”. And lo and behold, you created these, (I think just for me).
They are wonderful. The flavor is amazing, so easy to put together and great to eat with my steak and salad. 🙂
Thank you for all you do for the low carb/keto environment. 🙂
Glenys says
Just finished a batch following the recipe exactly as usually tweak them. Glad I didn’t as delicious and successful. Thanks
Ladybrinx says
A little salty, I will cut it down if I make them again, but really good other than that. I used greek yogurt because I was out of ricotta and they turned out great. Also I was out of dried parsley, so I used dried tarragon and it’s perfect! These are delicious! Thanks for the recipe!
Karen Leah says
I plan to try this recipe tonight substituting full fat cottage cheese for the ricotta… I hope it works out. They look amazing!
Lorraine Rowe says
Hi Carolyn!
Ummm, ahem, have you been snooping in my fridge ????
How else could you have known I had just the right amount of ricotta in my fridge, needing to be used up ?!?
So, I made these to go with soup for our lunch today- absolutely delicious!
And a side note re: other scone recipes … I recently shared (yes, it was difficult but I forced myself) a batch of the strawberry cream cheese scones with non-keto friends. Not only were they heartily accepted, I was told they were the best baked item I’d given them!
Thank you for all you do and sooo generously share ????.
A word to the wise though- be careful snooping about in the dark corners of my fridge- it might be dangerous!! ????
Have a wonderful day !
Lorraine Rowe
Carolyn says
I was, in fact, snooping in your fridge. I have weird tendencies like that! 😉
Ellie says
Do you think it would work to use a soft tofu (maybe with a bit of lemon juice) instead of the ricotta cheese?
Carolyn says
Interesting twist! I wish I could say for sure. But I encourage you to experiment and try it out!
T says
This looks great! I’m curious to know if there’s a substitution for ricotta; it’s just not something we use at our house. An extra egg? Greek yogurt?
Carolyn says
Please read the Frequently Asked Questions.
Ladybrinx says
I used Greek yogurt and they turned out great.