almond flour scones

Almond flour scones are healthy, incredibly delicious, and super easy to make! With just 7 ingredients, you can whip up a batch quickly and easily.

Almond Flour Scones Recipe with Chocolate Chips

almond flour

baking soda

fine sea salt (such

chocolate

vanilla extract

raw honey (up

In a large mixing bowl, blend the dry ingredients together.

In a small mixing bowl, mix the wet ingredients together. The wet ingredients do not have to be fully mixed, just give them a few spins together to give the mixing a head start.

Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform.

Form dough into a one-inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.

Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges.

These scones can be kept in an airtight glass container in the refrigerator for up to five days.

This has become one of my family's go-to recipes. So easy and delicious! My daughter substituted the vanilla extract for peppermint over the holidays, used red and green chocolate chips, and entered her creation in a 4-H baking contest. She received a blue ribbon in the Healthy Eats category.

the dough is hard to cut and separate and that  doesn’t allow them to cook  quick.  Also very eggy.

Made these little  lovelies as I'm trying to watch my saturated fat intake and my daughter is low carb. Its the perfect accompaniment to a nice cup of tea or coffee on an evening.

I thought this recipe was great!  It will be my base for future scones. Maple pecan will be my next one!  I did measure my egg to 1/4 of a cup which was equivalent to 1 egg for me. This does matter so take the time to measure.  BTW I never leave comments, sorry, but for me finding a healthy treat is a big deal so I am super grateful for this one!

I make these for my granddaughter who has Type 1 diabetes. Very low carb and something special for her. She loves them!  I added a little almond extract for a little extra taste. Reheat nicely for a quick breakfast before school.

These were great! I didn't use chocolate chips but used blueberries and lemon zest instead. I also cut them into heart shapes since it was Valentines Day. Drizzled a lemon and powdered sugared glaze over them. Easy recipe. Thanks so much for helping me to find a yummy healthy recipe!

These were delicious and sooooo much healthier than the standard - even gluten free - scone! I substituted a cup of King Arthur's gf flour because I didn't have enough almond flour and had to add a little almond milk. And I substituted lemon curd for the honey :). Great texture and body.

I made these as directed, adding 2 tbsp of honey instead of one &amp; also a 1/2 tsp of cinnamon, but unfortunately they turned out really bland. :( Not even butter slathered on top could make them taste better. 
They did come together really easily though &amp; held together/weren't crumbly! So I may try them again but tweaking the ingredients a bit to add more flavor.

Shockingly Good!

I've been making scones forever, but when my friend requested almond flour scones, I turned to the internet and came across your recipe. I was skeptical when I read the ingredients - no butter or dairy! How could this be a scone recipe?  Trust me, it turned out great! And it is so simple! No grating frozen butter or freezing before baking! Thanks for the innovative recipe.

These were delicious! We recently started on the Plant Paradox plan and these fit perfectly.  I have many recipe fails trying to find foods that are allowed on this eating plan.  This made my family sooo happy.  Thank you.

So so good!!! I made these because I was craving something sweet but am trying to stay low carb. I’ve never baked with almond flour before and I was pleasantly surprised! I used the 3tbs of honey, just the right amount of sweetness. And my kids loved them!

I made these tonight and LOVED them! I halved the recipe so I wouldn’t be tempted to eat 8 at one time! They are easy enough to whip up a fresh batch when I’m ready!! Thanks for sharing your recipe!!

So easy to make, so delicious and healthy! I also bought a large bag of almond flour and was in search of a healthy recipe. I used 3 tbs of maple syrup instead of honey but the next time I will probably use 1-2 tbs as the chocolate chips made it sweet. Thank you so much for this wonderful recipe!

Delicious! I made two. One as the recipe was with chocolate. Then one with lemon zest ( I didn’t use any juice as I was afraid it would change the consistency of the scone) and fresh blueberries. This was was even better in my opinion. The blue/lemon complimented the almond flavor so nicely. Thank you so much for this recipe, it’s a keeper!! 
I can’t wait to trying adding some natural peanut butter next!

Just made this recipe but substituted dried Cherries and a small handful
Of sliced almonds.  Also substituted erythritol for the honey to cut carbs. Sooo delicious!

This delicious gluten-free scone recipe has a crisp outside and a soft inside and is packed with grated carrots, shredded coconut, pecans, and raisins. Carrot cake in scone form!

Almond Flour Carrot Cake Scones

eggs*

avocado oil (or melted coconut oil)

maple syrup

tsp pure vanilla extract

tsp baking powder

½ cinnamon

½ tsp ground ginger (optional)

½ tsp ground nutmeg (optional)

tsp baking soda

sea salt

carrot

coconut

pecans

raisins

sugar

water

Preheat the oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper. You can also spray the baking sheet with cooking spray if you don’t have parchment paper, but I find parchment paper is useful when cutting the scone dough.

In a large bowl, whisk together the eggs, oil, pure maple syrup, and vanilla extract until well combined (wet ingredients).

In a separate bowl, mix together the almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and sea salt (the dry ingredients).

Transfer the flour mixture to the bowl with the wet ingredients and mix well until a thick dough forms.

Mix in the grated carrots, shredded coconut, chopped nuts, and raisins until everything is well distributed throughout the dough.

Turn the dough out onto the parchment-lined baking pan. Shape the dough into a large disc shape. Use a sharp knife to cut the dough into 8 to 16 equal-sized triangles. I go with 8. Note: You can also form any size scones out of the dough with your hands, making any shape. I often make drop scones, using a spoon to plop the dough onto the baking sheet. In this sense, go with any size or shape you like.

Use a spatula to get underneath each triangle to space out the dough. The dough is very sticky - this is normal. I promise, it will all work out. Be sure to leave room between each triangle of scone dough, as it will spread during the baking process.

Bake on the center rack of the preheated oven for 15 minutes. Raise the oven temperature to 375 degrees Fahrenheit and bake for another 5 to 10 minutes, or until the scones are golden brown and firm to the touch.

Remove scones from the oven and allow them to cool for 10 minutes before serving.

If adding the optional glaze (instructions below), simply drizzle the glaze over the tops of the scones once they have cooled off for a few minutes.

Make the Scones:

Simply stir one cup of powdered sugar and water in a small bowl until a thick and runny glaze forms. Use a spoon to drizzle the glaze over the baked scones for an added burst of sweetness.

Make the Optional Glaze:

Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. These scones take 20 minutes of active time to make; for best results, chill the dough for 30 minutes before baking. Mix in juicy blueberries, try the lemon-ginger and orange-currant variations in the notes below, or play around with your favorite flavors and mix-ins!

Tender Gluten-Free Scones with Almond Flour

(110 g) sweet white rice flour*

(75 g) blanched almond flour**

(69 g) GF oat flour***

(22 g) tapioca flour****

(50 g) organic granulated sugar*****

(7 g) baking powder

fine sea salt

(90 ml) heavy cream, more as needed

GF vanilla extract

Crème Fraîche, butter, honey, and/or jam

In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with the ¼ cup sugar, baking powder, and salt. Whisk to combine.

Add the butter slices (and citrus zest, if you&#39;re using any). Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas.

If you&#39;re using fresh or dried fruit, toss them in at this time. Pop the flour mixture in the fridge for 10 minutes or longer to cool the butter back down.

Whisk together the 6 tablespoons cream, egg, and vanilla (if using) in a measuring pitcher. Chill until needed.

Remove the flour mixture from the refrigerator. (If you&#39;re using frozen fruit, toss it in now.) Gradually add the cream mixture, working with a flexible silicone spatula until the dough holds together when you give it a squeeze. If the dough is too dry, add a few drops of cold cream directly to the floury bits.

Make the Scone Dough

Gently but firmly press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 6 inches across and about 1 ¼ inches high. Don&#39;t worry about overworking the dough since there isn&#39;t any gluten to toughen here!

Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight.

Shape the Scones

When ready to bake, position a rack in the uppermost spot of your oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will all keep the scones&#39; bottoms from over-browning.

Remove the dough round from the refrigerator, unwrap and place on a cutting board dusted lightly with oat flour. Brush the top of the scone with a little cream and sprinkle lightly with sugar. Use a large, sharp chef’s knife to cut the scone into 8 wedges and place the wedges on the prepared baking sheet, spaced well apart.

Bake the scones until golden on top and cooked through, 20–25 minutes, rotating the pan after 15 minutes to brown them evenly.

Remove from the oven and transfer the scones to a wire rack. Let cool until warm, 10-20 minutes; they are still baking from residual heat. Serve warm or at room temperature.

Bake the scones

FANTASTIC!! I’ve been gluten free for six years now and have missed scones and biscuits more than anything else. These are the best I’ve found and am throwing away my other scone recipes. I love the blend of flours and the resulting texture and flavour. I barely waited for them to cool to very warm before I ate two and the rest probably won’t last the day!

I made these today and they're delicious! I did half with blueberries and the other half experimenting with strawberry and rhubarb. The blueberry ones seemed perfect in texture (although I forgot to add a second sheet pan so they burned a little on the bottom) and the dough was easy to work with. The dough for the strawberry rhubarb was much more wet and they didn't turn out bad, but definitely didn't have the same structural integrity. I'm curious if you have any recommendations to help with the extra moisture from those? I'm assuming more flour? I added a little extra sugar to help offset the tartness of the rhubarb, but I'm not sure that would cause that? I'm thinking next time I'll make a lemon glaze to drizzle on top!

I'm Alanna's sister and this was my first time making scones. It was probably good that I didn’t know it’s one of the more complicated things to bake or I would have been too intimidated to try. But I was invited to a brunch and felt inspired. I didn't have sweet rice flour so I used Bob's Red MIll all-purpose GF flour instead and they came out great. My friends were impressed and I can't wait to make them again!

Hello! My girlfriend loved them and so did everyone else that had them., especially my Mother-in-law! The I also enjoyed them so much I made more the next day and instead of vanilla extract I used maple because I love the smell, and they also came out very delicious. I'm going to try to use this recipe to make lemon scones next. Thank you!

Wow! Made these scones with dark chocolate chips and a sprinkle of sea salt and they were just like a scone-ified chocolate chip cookie, so excellent!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682814055/brqxqflvzkiafsvscezu.mp4

Tender, buttery gluten-free scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. These scones take 20 minutes of active time to make; for best results, chill the dough for 30 minutes before baking.

This wholesome scone recipe is easy to customize using other fruit and makes the tastiest breakfast or snack. Enjoy it with a mug of coffee or tea!

Almond Flour Blackberry Scones

eggs (*)

avocado oil (**)

tsp almond extract (optional)

blackberries (chopped in half)

water juice

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Mix the eggs, avocado oil, pure maple syrup, vanilla extract and almond extract in a large mixing bowl until the wet mixture is combined.

In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt.

Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick and sticky dough forms.

Chop the blackberries in half and gently fold them into the scone dough.

Turn the dough out onto a cutting board and use your hands to form it into a large disc.

Use a sharp knife to cut 8 equal size triangles.

Transfer the triangles to the prepared baking sheet. I’ve found this to be easiest with the use of the spatula. The dough will try to fall apart, but it is easily pliable, so you can simply press it back together.

The dough expands during the baking process, so be sure to leave plenty of room between each scone. Bake in the preheated oven for 20-25 minutes, or until golden brown (I do 20).

Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.

If you’d like, make a simple powdered sugar glaze by stirring 1 cup of powdered sugar together with 2 tablespoons of water or lemon juice. Drizzle the glaze over the scones before serving.

These 5-ingredient pumpkin scones are the perfect fall bake for when you want something simple but satisfying. Made with almond and coconut flour, they’re tender, lightly sweet, and full of warm pumpkin flavor — no fancy tools or mixers required. Enjoy them fresh from the oven with butter, cream, or jam for a cozy breakfast or afternoon treat.

5-Ingredient Pumpkin Scones Recipe by Tasty

coconut flour

baking powder

pumpkin puree

Softened butter, cream,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, and set aside.

Whisk together the almond flour, coconut flour, and baking powder in a large bowl. Add the pumpkin puree and vanilla, and stir together until a dough forms. You can use a large spoon here, or your hands to bring it together.

Transfer the dough to a clean work surface, and knead it into a ball using your hands. Pat the dough into a rectangle about ½ inch high.

Using a 4-inch cookie cutter, stamp out scones. Arrange the scones 1 inch apart on the prepared baking sheet. Reroll the scraps, and repeat the process. (You should have about 6 scones total.)

Bake for 15–20 minutes, until the scone bottoms are browned.

Serve warm with softened butter, cream, or jam!

https://vid.tasty.co/output/388025/square_720/1760599538

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The most viewed almond flour scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine