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Almond Flour Scone Recipe with Chocolate Chips (Gluten-Free)

Gluten-Free Scone Recipe Elizabeth Rider

My savory-tooth is much stronger than my sweet-tooth, but every now and again I crave something on the sweeter side.

I recently bought a giant bag of organic almond flour at Costco and started researching what I could do with it. After finding dozens of muffin and scone recipes online, I came up with with this 7-ingredient gluten-free scone recipe. I have to say it’s one of my new favorites! Check out the image tutorial on the bottom of this page.

These scones are high in protein and low in sugar making them a great breakfast or snack option. They’ll keep in a plastic bag a room temperature for half a day as well so I plan to travel with them for a day-of snack.

I’m a huge fan of organic eggs because they’re super high in protein and essential nutrients, and they are, after all, a whole food. Provided you’re not allergic, organic eggs are a healthy addition to any meal plan. (Including the yolk! That’s where all of the vitamins and nutrients live.)

Almond flour is a great gluten-free, high-protein alternative to regular wheat flour. It’s full of nutrition and has a mild taste so it works will in a variety of dishes. Just keep in mind that 1/4 cup almond flour is the equivalent to an ounce of almonds, or one serving. These scones are dense, no need to eat the entire batch at once.

I have to admit, baking is not my favorite pastime. It requires exact measurements and often a sink load of dirty dishes. That’s why I was pleasantly surprised with how easy these were to make. Once you get the hang of this method you can whip them up in no time at all. You can also play with different ingredients; I plan to experiment with a savory herb scone sometime soon.

Gluten-free baking can be a little tricky since you can’t always substitute almond flour (or any gluten-free alternative) one-for-one with traditional wheat flour. However, in this case using straight-up almond flour works.

The only tricky part is how much egg to use. The size of your eggs really does matter in all baking, gluten-free or not. One jumbo or two small eggs will give you the right amount to make these scones, but to be sure I measured the lightly beaten egg and you’ll need about 1/4 cup total. So, depending on the size of your egg, you might end up using one and a half eggs in this recipe. C’est la vie. Lightly eat one jumbo or two smaller eggs together and use 1/4 cup of that mixture. Too little egg and the scones won’t hold together; too much and they’ll be too spongey. You have a little wiggle room, just use enough to hold the batter together.

I also use just one tablespoon of honey in this entire recipe to keep the sugar content low. The dark chocolate chips also add sweetness, but if you want your scones a little more or less sweet you can adjust the amount of honey, using up to three tablespoons for a dessert-style scone.

gluten-free scones tutorial

As always, look for high-quality, pure ingredients when preparing this recipe. I recommend organic eggs, high-quality dark chocolate chips and raw honey if possible.

Almond Flour Scone Recipe with Chocolate Chips (Gluten-Free)

Prep time: 15 minutes
Total time: 30 minutes
Makes 8 scones

dry ingredients

  • 2 cups blanched almond flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt (such as Real Salt)
  • 1/3 cup mini dark chocolate chips (preferably 70%+ cacao, organic and vegan)

wet ingredients

  • 1 jumbo OR 2 small eggs, lightly beaten (you’ll need 1/4 cup of lightly beaten eggs)
  • 1/2 teaspoon good quality organic vanilla extract
  • 1 tablespoon raw honey


Preheat the oven to 350°F. 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. Cool for at least 5 minutes then serve. These scones can be kept in an airtight glass container in the refrigerator for up to five days.

If you try this recipe I’d love to know your thoughts and how it turns out in the comments below.

Happy baking!


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  1. Jarod Moreau says:

    Having trouble locating almond flour. I substituted organic whole wheat flour. The mixture was very dry, I could not make it a dough. I added more egg and water. We will see when it comes out of the oven.

  2. simple and delicious!

  3. ShonnieLynn says:

    Easy to make and very good! Thanks for the recipe. Keep them coming! !

  4. Ally Salyers says:

    Lovedddddd this recipe! Thank you so much for sharing! I made two batches. The first, I followed your instructions to a tee, and they came out beautifully…slightly more brown than yours, but SOOO moist – not a dry at all! The second, I added an extra T of honey and a dash more of vanilla extract! The dough was definitely more moist this time around, as soon as this batch comes out of the oven I’ll let you know how it tastes!

  5. This is perfect for my nephew. -Nate of cosmetic and plastic

  6. echester says:

    This recipe is great. I really like orange cranberry scones so I made some substitutions. The list is below:
    Substituted 1/3 cup of dried cranberries instead of chocolate chips
    Omitted vanilla extract
    Added zest of one orange
    Added juice of 1/2 an orange
    Added 1/4 cup Splenda
    The dough was a little soft and hard to transfer to the baking sheet, but the flavor was awesome.

  7. I’ve been meaning to try this recipe for a while now. Gave it a go this morning, yum! I’m vegan so made a couple modifications, instead of chicken eggs I used a flax egg, and I used maple syrup in place of honey. I forgot to add the chocolate chips, but they still turned out delicious. I’ll definitely be making these again!

  8. could i substitute the chocolate for a berry?

  9. I love this recipe! The first time I made them, I used dried cranberries and unsweetened coconut shreds. Super yummy. I just made them again tonight and used vegan chocolate chunks (Enjoy Life) and shredded coconut. I was a little short on almond meal, so I used 1 1/2 cups almond meal and 1/2 c. gluten free flower (Bob’s Redmill). Again, super yummy. Thank you for the recipe.

  10. Lucky One says:

    Made these this morning – except used 1 cup almond flour and 1 cup oat flour (oatmeal ground in the blender) Very good, can’t wait to try other kinds – blueberry lemon, cranberry orange, raisin

  11. Kathleen Jonsson says:

    My gosh these are good! I made them with frozen blueberries!

  12. Veronica Orozco says:

    Amazing! Super easy and delicious😀