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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Make sure it’s finely ground (not almond meal).
  • 2 tablespoons coconut flour Optional for texture.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
Wet Ingredients
  • 2 eggs For binding everything together.
  • 3 tablespoons melted coconut oil or butter Cold butter gets the lovely soft scone insides.
  • 2 tablespoons maple syrup or honey Use what you like.
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/4 cup chocolate chips, blueberries, or chopped nuts Customizable add-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together almond flour, baking soda, salt, and coconut flour (if using).
  3. In another bowl, beat the eggs, then mix in melted coconut oil, maple syrup, and vanilla extract.
  4. Pour wet ingredients into the dry mixture and stir until a dough forms.
  5. Fold in any optional add-ins.
  6. Shape dough into a circle (about 1 inch thick) on the baking sheet. Slice into 6–8 wedges and separate them slightly.
Baking
  1. Bake for 18–22 minutes or until the tops are golden brown.
  2. Cool on a rack before serving. Enjoy!

Notes

You can use ghee or butter instead of coconut oil. Freeze leftovers in a zip-lock bag and reheat in the oven for a fresh-baked feel. Add lemon zest for a citrusy version or cinnamon for warmth.