If you love savory breakfasts, these gluten free cheese scones are about to be a new favorite. They’re low carb, full of flavor, and simple enough for any morning.
Finding gluten free baked goods with great texture can feel like an endless search, and as someone who cooks low carb and gluten free every day for my family, I’ve tested more than I can count. A cheesy scone that’s tender, flavorful, and low carb has been on my list for a long time. After lots of testing, this recipe finally checks every box.
What I love most is how practical they are. These scones store beautifully at room temperature, in the fridge, or even in the freezer making them perfect for meal prep or busy mornings when you just need something ready to grab. Whether you serve them warm with breakfast or alongside a bowl of soup, these gluten free scones prove you don’t have to sacrifice flavor or simplicity.
Why You’ll Love This Recipe
- Gluten Free and Low Carb. They are less than 7 net carbs each and gluten free!
- Amazing Flavor. These scones have a rich, cheesy flavor with incredible texture. It’s hard to believe they’re gluten free.
- Meal Prep Friendly. These cheese scones can be stored at room temp, in the fridge, or the freezer depending on how long it will be before you plan to serve.
Recipe Ingredients
Here is a quick overview of the ingredients you’ll need for this recipe. The exact measurements are in the printable recipe card at the bottom of the page.
- Dairy: cream cheese, melted butter, heavy whipping cream (or milk), cheddar , feta, and gouda cheese
- Large Eggs
- Baking Items: super fine blanched almond flour and baking powder
- Salt
How to Make Gluten Free Scones
These scones only require a few steps, a cutting board, mixing bowl, baking sheet, and an oven. Just follow the step-by-step instructions below or scroll down to the printable recipe card.
Make the batter
Preheat the oven to 350 degrees. Meanwhile, in a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Then stir until cream cheese is smooth with no clumps. Next, you will add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined. Then fold in the feta and gouda cheese, do not over mix.
Cut the dough
Now, lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Pat the dough out into a disk that is between 1/2 inch and 3/4 inch thick. Cut into 8 equal portions. Remember, you want the dough to be nice and thick like the photos.
Bake
Chill the dough 15 minutes. This is important. Then place the scones onto a greased or silicone-lined baking sheet. You can top with additional cheese if desired. *You could also use Everything but the Bagel seasoning or sesame seeds if desired. Now, bake for 20-25 minutes until golden. If desired, brush with 1 tablespoon melted butter before serving.
Storage and Reheating Instructions
You can store these cheese scones in an airtight container for up to two days at room temperature or 1 week in the fridge. They freeze well for up to 3 months. These scones are great at room temperature but they reheat really well too in an air fryer at 350 F for 2-3 minutes or in a microwave in 30-second increments until reheated to your desired level.
Other Low Carb Favorites
Gluten Free Scones Recipe
Ingredients
- 3 ounces softened cream cheese
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 cups super fine blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream or milk
- 1 tablespoon melted butter
- 1/2 cup feta cheese* you can use a different type of cheese based on your personal preference
- 1/2 cup gouda cheese* you can use a different type of cheese based on your personal preference
- 1/2 cup shredded cheddar for the top of the scones* optional
- 1 tablespoon melted butter for brushing over the cooked scones* optional
Instructions
- Preheat the oven to 350 degrees. Meanwhile, combine the softened cream cheese, shredded cheddar cheese, and eggs in a mixing bowl. Stir until cream cheese is smooth with no clumps.
- Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined. Then fold in the feta and gouda cheese, do not over mix.
- Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Pat the dough out into a disk that is between 1/2 inch and 3/4 inch thick. Cut into 8 equal portions. Remember, you want the dough to be nice and thick like the photos.
- Chill the dough 15 minutes. This is important.
- Place the scones onto a greased or silicone-lined baking sheet. Top with additional cheese if desired. You can also use Everything but the Bagel seasoning or sesame seeds if desired.
- Bake for 20-25 minutes until golden. If desired, brush with 1 tablespoon melted butter before serving.
