Almond Flour Scones
Almond Flour Scones
These Almond Flour Scones are delightfully soft, tender, and naturally gluten-free. With a nutty flavor and a golden crust, they make the perfect breakfast, brunch, or tea-time treat. Customizable with add-ins like berries, chocolate chips, or spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 scones 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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2 cups almond flour
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2 tablespoons coconut flour (optional for texture)
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2 tablespoons maple syrup or honey
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1/2 teaspoon baking soda
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1/4 teaspoon sea salt
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2 eggs
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3 tablespoons melted coconut oil or butter
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1 teaspoon vanilla extract
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Optional: 1/4 cup chocolate chips, blueberries, or chopped nuts
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a mixing bowl, whisk together almond flour, baking soda, salt, and coconut flour (if using).
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In another bowl, beat the eggs, then mix in melted coconut oil, maple syrup, and vanilla extract.
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Pour wet ingredients into the dry mixture and stir until a dough forms.
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Fold in any optional add-ins.
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Shape dough into a circle (about 1 inch thick) on the baking sheet. Slice into 6–8 wedges and separate them slightly.
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Bake for 18–22 minutes or until the tops are golden brown.
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Cool on a rack before serving. Enjoy!
Notes
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You can use ghee or butter instead of coconut oil.
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Freeze leftovers in a zip-lock bag and reheat in the oven for a fresh-baked feel.
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Add lemon zest for a citrusy version or cinnamon for warmth.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 4g
- Sodium: 125mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Almond Flour Scones are basically my “I forgot to bake and now someone’s coming over for coffee” cheat code. You know that feeling when you want to serve something homemade, but you also want it to be, well, kinda healthy? Yeah, me too. That’s when I drag out my bag of almond flour and basically magic up a batch of these beauties. They’re honestly so easy, you almost feel like you’re getting away with something. No one has to know you made them while the kettle’s heating.
Almond Flour Scones: Why I’m Obsessed
Okay, let me level with you. I’ve made more scone recipes than I can count—some with enough butter to terrify my doctor—and yet, almond flour scones keep sneaking back into my kitchen lineup. For starters, almond flour just makes them crazy tender. We’re talking soft, ever-so-slightly nutty, and not dry at all. Plus, they don’t taste “grain-free” (you know that weird sandy thing some healthy recipes have? Gone).
They’re super quick too. Like, measure, mix, plop onto a baking sheet, and done. Oh, and if you ask me, they turn out way fancier than the level of effort required.
And let’s talk aroma—the scent while these bake will have people drifting into your kitchen, guaranteed. Seriously, almond flour scones could win awards just on fragrance.
“I’m always looking for gluten-free bakes that don’t taste weird. These are PERFECT. Moist and taste just like the real deal. They freeze great too!” – Anna, actual almond flour scone lover
Key Ingredients for Almond Flour Scones
Let’s keep this simple. You literally need stuff you probably already have hanging around, if you do any gluten-free or lower-carb baking.
- Almond flour: Make sure it’s finely ground (not almond meal). The texture matters.
- Baking powder: Helps the scones puff up a bit. Don’t skip!
- Eggs: For binding everything together. If you want extra richness, add an extra yolk (yep, I do sometimes).
- Butter: Cold is best. This gets you those lovely soft scone insides.
- Sweetener: Sugar, honey, or a sugar replacement all work here. Use what you like.
- Add-ins: Think dried fruit, chocolate chips, or even a sprinkle of cinnamon. These scones are not picky.
I mean, if you want to get fancy, add lemon zest or a handful of berries, but honestly? Even plain, almond flour scones are pretty epic.
How to Make Almond Flour Scones
(Short Version: It’s Actually Easy)
If you can stir, you can make these. Here’s the breakdown:
First, mix your dry stuff—almond flour, baking powder, and whatever sweetener you’re using. Next, drop in the cold butter and squish it in with your fingers (messy, but also kinda fun, I won’t lie). Once it looks like crumbs, add the eggs and any extras. Stir it up until just blended.
Now, don’t overthink it. Scoop your dough onto a parchment-lined tray. Shape it quickly—don’t fuss. Slice into wedges (or make little mounds if you’re lazy, I won’t tell). Bake around 20 minutes at 350°F until they’re just golden.
Once they’re out, resist the urge to eat one right away. Let them cool. (Trust me, they hold together better if you wait.)
Serving Suggestions
So, almond flour scones are basically a blank canvas for whatever you’re in the mood for:
- Slather with jam or nut butter for a classic vibe.
- Pair with coffee, tea, or even a glass of icy almond milk.
- Go wild with a drizzle of honey and a pat of butter for five-star restaurant feels.
If you’re feeling brave, split them open and fill with berries and whipped cream. Real talk: breakfast, snack, or dessert—these fit anywhere.
Common Questions
Why almond flour instead of regular flour?
I like the flavor and the softer texture, plus it’s gluten-free and just a bit healthier (for my conscience at least).
Do almond flour scones taste sweet?
They’re lightly sweet, but not dessert-sweet. You control the sugar, so tweak for your taste buds.
Can I freeze almond flour scones?
Absolutely! Toss ’em in a zip bag. Toast straight from the freezer later. Lazy day win.
What if mine are too crumbly?
Try another egg or add a spoonful of yogurt next time. Almond flour’s different than wheat flour, so sometimes you gotta play around.
Is it easy to swap add-ins?
Oh, you bet. Chocolate, fruit, nuts—throw in whatever you love. Just avoid lots of wet add-ins so things don’t get soggy.
Ready to Try Almond Flour Scones?
Okay, so you don’t have to be a baking superstar to knock out almond flour scones, and nobody’s going to believe you whipped them up last minute. No mixer, barely any mess. If you want to master the almond flour scone life, this quick video walks you through it, or peek at the almond flour scone FAQ for more pointers.
Next time you’re stumped for what to serve with afternoon tea or, you know, just feeling snacky, give these a shot. Don’t wait for a special occasion, just go for it. If you do, I promise you’ll be passing this little trick along to every friend who drops by unexpectedly.
Almond Flour Scones
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together almond flour, baking soda, salt, and coconut flour (if using).
- In another bowl, beat the eggs, then mix in melted coconut oil, maple syrup, and vanilla extract.
- Pour wet ingredients into the dry mixture and stir until a dough forms.
- Fold in any optional add-ins.
- Shape dough into a circle (about 1 inch thick) on the baking sheet. Slice into 6–8 wedges and separate them slightly.
- Bake for 18–22 minutes or until the tops are golden brown.
- Cool on a rack before serving. Enjoy!
