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–+ servings
Almond Flour Scones

10-Minute Almond Flour Scones That Wow Your Taste Buds

Delicious almond flour scones that are gluten-free and easy to customize, perfect for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups Almond Flour Finely ground for best results.
  • 1 tbsp Baking Powder For leavening.
  • 1 large Egg Can be substituted with a flax egg.
  • 2 tbsp Maple Syrup Can substitute with honey or agave syrup.
  • 2 tbsp Melted Butter or Coconut Oil Use coconut oil for dairy-free option.
Optional Mix-ins
  • 1 cup Chocolate Chips Or substitute with dried fruit or nuts.
  • 1 cup Fresh Berries Blueberries or raspberries are great choices.
  • 1 tbsp Lemon Zest For a refreshing flavor.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • spatula
  • baking sheet
  • Parchment Paper
  • Measuring Cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix together the almond flour and baking powder in a medium bowl until well combined.
  3. In a small bowl, whisk together the egg, maple syrup, and melted butter or coconut oil.
  4. Fold the wet ingredients into the dry mixture until just combined.
  5. Add in any desired mix-ins like chocolate chips or berries and gently fold into the dough.
  6. Scoop portions of the dough onto the prepared baking sheet and shape into discs.
  7. Bake for 15-18 minutes or until golden brown and slightly firm to the touch.
  8. Allow the scones to cool briefly on the baking sheet before serving.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 3gSugar: 2gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Store leftover scones in an airtight container for up to 2 days or refrigerate for 5 days. For longer storage, freeze for up to 3 months.

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