Cinnamon Walnut Breakfast Scones

Prep Notes

This recipe has been adapted from the Keto-King Gluten-Free Hamburger Buns. Below is a link to the hamburger bun video to give you an idea of how to make & shape these scones. 

Follow the recipe below - and shape the dough into scones, rather than round buns.

Cooking Time

50 minutes


5 - 6 scones depending on how large you make them


  • ¼ cup coconut flour
  • ¼ cup almond flour; not almond meal
  • ¼ flax seed meal; ground into powder using a coffee grinder
  • 4 eggs;separate 3 eggs; use whites of 3, and 1 whole egg
  • Dash sea salt
  • 1tsp organic apple cider vinegar
  • 3 Tbsp. finely ground psyllium husk powder; use coffee grinder
  • 1tsp baking powder
  • 1 cup water
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • ¼ cup finely chopped walnuts
  • ¼ cup raisins 
  • 1 Tbsp. pure maple syrup, or raw honey
  • 1 tsp pure vanilla extract


  1. Pour boiling water over raisins to 'plump' and set aside while you prepare the dough.
  2. Add all dry ingredients to a mixing bowl and thoroughly whisk to blend.
  3. Separate three eggs, using only whites, plus one whole egg; whisk to blend.
  4. Add water, apple cider vinegar, maple syrup and vanilla to eggs and whisk to blend.
  5. Add liquid to dry ingredients, add drained 'plump' raisins, whisk to blend thoroughly, but be careful not to over mix here as it adds air pockets in the scones.
  6. Dough is thick, scoop scone portions onto a parchment paper lined baking sheet.Carefully shape into oblong scones using the back of a large spoon, or spatula, or your fingers. The shape you put them into the oven is the shape they will stay.They will puff up nicely when baked.
  7. Optional: Baste lightly with egg white and sprinkle with cinnamon and coconut sugar. 
  8. Bake at 350 F. for 50 minutes. Scones will spring gently to the touch when cooked.
  9. Place on rack to cool thoroughly. 


Inspired by Keto-King's gluten-free hamburger buns

Keto King’s YouTube Video: