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

Gluten-Free Scones Recipe Tutorial Elizabeth Rider Blog 2

Have a big bag of almond flour but you’re not sure what to do with it?

Yeah, I’ve been there.

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

Enter: healthy gluten-free scones!

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.

Gluten-Free Scone Recipe Ingredient Tips

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 at room temperature for half a day as well, so I plan to travel with them for a day-of snack.

Organic Eggs

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 most of the vitamins and nutrients live.)

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 by 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 Scones Recipe Tutorial Elizabeth Rider Blog

The only tricky part of this recipe 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 beat one jumbo or two small eggs 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.

Almond Flour

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 well 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.

Raw Honey

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. You can substitute the honey with real maple syrup if you prefer.

gluten-free scones tutorial

Throwback blog image from 5 years ago to show you how far this blog has come. Everything is always a work in progress.

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

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

Gluten-Free Scones Recipe Tutorial Elizabeth Rider Blog 2

Gluten-Free Scone Recipe with Chocolate Chips

  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 scones 1x



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 (up to 3 tablespoons for sweetness, see note)


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, blend the dry ingredients together.
  3. 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.
  4. Mix the wet ingredients into the dry ingredients with a large spoon, then mix with your hands to ensure the dough is uniform.
  5. Form dough into a one-inch thick disk, and cut into 8 same-size pieces, similar to how you would cut a pizza.
  6. Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges.
  7. Cool for at least 5 minutes then serve.
  8. These scones can be kept in an airtight glass container in the refrigerator for up to five days.


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.

If you try this recipe I’d love to know your thoughts—leave a rating and comment below.

More Almond Flour Recipes For You:

Healthy Chocolate Banana Bread Mini Muffin Recipe

Easy Almond Flour Bread Recipe

The Best Gluten-Free Chocolate Chip Cookies

Easy Paleo Blueberry Muffin Recipe


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  1. 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.

  2. Lily says:

    Can I use an air fryer for this recipe? You also said that the honey can be substituted for maple syrup so how much of maple syrup should I use? Thanks

  3. What an incredible article this is, I totally loved reading this article as it gave me so much knowledge about it, Thank you so much for sharing with us such unique and important tips.

    • Kam says:

      do you have nutritional information for these? I have a diabetic daughter who would need to know how much insulin to take.
      Thank you!

  4. These are incredible!!!! They will become a regular treat for me! Thank you for this awesome recipe!

  5. kerstin ehry says:

    No butter or other oils?

  6. tamarque says:

    Certainly looks like a simple recipe–even for someone who never bakes. My favorite scones are ones with cheese and veggies in them as per my local food coop. They use a lot of butter. How can your recipe be adapted to veggies without all the butter/oil?

    My second question is what to do about the almond flour. Organic almond flour is very expensive and must be ordered. Bob’s Mills which people think is organic is not and that needs to noted. So given the expense and difficulty of getting it, it would be so great if you could help figure out another flour or flour combo to use. I have noticed organic cassava flour now being carried in some health food stores as coconut flour for 2 exotic flours that are not that expensive.

  7. Melissa Taylor says:

    Just made these and they are delicious, definitely a “keeper”! I used a tablespoon of monkfruit sweetener instead of honey and the taste is fine. Thanks 😊

  8. Thank you for the recipe and simple instructions! Yesterday I made them and they were really delicious! What can be better than healthy food?

  9. Susan says:

    I tried the gluten-free Almond flour recipe.
    I used two eggs and put an extra 1/4 cup almond flour in to make it a bit stiffer. Didn’t measure the honey, so maybe 1Tb+ was used. Also added a squirt of lemon juice for acid to help rising. Replaced chocolate chips with black currants.
    They turned out great! I’ve made them before but couldn’t find my other recipe. Thanks, Susan

  10. beth arndt says:

    just made these on a whim! so delicious! will be a repeat recipe for sure!!!!!

  11. Holly Francis says:

    In the oven now. I’m reducing carbs due to diabetes so trying almond flour recipes. Batter was sticky since my eggs = more than 1/4 cup. Will reduce next time. Thanx!

  12. Lola says:

    I just made these scones with 1/2 and 1/2 almond and Hazelnut flour. Then I put a lemon/confectioners sugar drizzle over the top. They didn’t need that, I just love the flavor combo. Wow, amazing recipe, and so easy. This will be a repeat for sure.

  13. Rebecca Silverspoonston says:

    Hi, sweet health sister! Just wanted to pop on here, no tea no shade, to say that an egg is an egg! Right ladies! Anyways, I love what you’ve done with the place- looks great girly!

  14. Kay says:

    I usually go into “healthy” recipes expecting the food will taste off, but that’s just the price we pay. Not this time! These scones are ~amazing~ and as an added benefit, they are easier to make than regular scones! I can’t believe something so easy and delicious can taste so great. Two tiny scones and Beau is full until dinner! These are a win-win-win-win!

  15. Tina E Muhs says:

    These are amazing and so easy. I have a chicken that lays the perfect size eggs for these scones.. I love scones, but don’t love Starbucks if you know what I mean, since I am gluten free lol. Thanks for these..

  16. Leonie says:

    Hi Elizabeth
    These look good but I need a substitute for the almond flour. My body does not like almond or oats. Have you tried this with another flour and would you use the same amounts.
    Thanks Leonie

    • Hi Leonie, this specific recipe was written for almond flour, and since almond flour is so dense, there aren’t any one-for-one substitutions. You could look at the health foods store for a mix made with rice flour or brown rice flour, but I don’t have a specific recipe for that. Warmly, Elizabeth

  17. Monica says:

    Just made these in time for the royal wedding tomorrow and they are absolutely delicious! Thank you for sharing!

  18. Erin says:

    I’ve made these twice now and I love them. So does my 3-year old daughter! Win! I’ve passed the recipe on to two people already. Thanks. 🙂 When making them I couldn’t believe that the wet ingredients would be enough, but it came together so easily and nicely. Super easy to make.

  19. Gina Sterling says:

    Very nice texture, bit sweet so I will cut down the honey next time I make. I enjoyed these very much.

  20. Donna says:

    Much healthier if you leave out the egg – I used one VeganEgg and the recipe came out great. Who needs the cholesterol and fat… leave it out and enjoy the treat!

  21. Amanda says:

    Absolutely LOVE this recipe! I threw in some dried cranberries and didn’t use the vanilla because I didn’t have any. Such a delicious scone! Thanks for sharing the recipe! 😍

  22. Al says:

    Thank you from Al, about the chocolate scones

  23. Al says:

    I wanted to leave another comment about t.he chocolate scones, in your recipe, you said no oil or butter in your recipe, and then one of your consumers started that the coco butter in the chocolate chips would make up for it, then as I was reading on you said the natural oil in the almond flour would make up for it, so I’m wondering
    the natural oil in the almond flour, would that be enough oil not to make them dry

  24. Al says:

    About the gluten free low sugar chocolate scones, you said in your recipe to use organic 70% dark chocolate chips + cacao, and then I was reading one of your comments from one of your consumers that he used cocoa butter in the chocolate chips, so is that the same thing

  25. Rae says:

    This is the best and easiest recipe I’ve ever made with almond flour. I always thought scones would be difficult to make and you needed a special pan. My scones came out perfect following your recipe. I was a little worried about the egg amount since my one farm fresh egg measured 1/4 cup. These scones are delicious! Thank you for posting your recipe.

  26. Fran says:

    I am so pleased with this recipe. Now I can have a scone at tea with my friends.
    It is delicious with the chocolate chips. Not all gluten free recipes are this good.
    Thank you!

  27. Dave says:


    I just made these. I thought that with no oil or butter in the recipe they would be dry, but the cocoa butter in the chocolate chips made up for it. I used chocolate chunks instead of chips. These were incredible and so easy for someone who doesn’t bake very often like me.

    Thank you Elizabeth for such an awesome, easy and healthy recipe!!

    • Hi Dave, thanks for sharing! I hear ya on the no butter/oil thing, but the natural oil in the almond flour really makes up for it. Glad you liked them—this is one of my favorites, too. ~E

  28. Veronica Orozco says:

    Amazing! Super easy and delicious😀

  29. Kathleen Jonsson says:

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

  30. 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

  31. Ginny says:

    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.

  32. sarah says:

    could i substitute the chocolate for a berry?

  33. 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!

  34. 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.

  35. Nathan Drake says:

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

  36. 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!

  37. ShonnieLynn says:

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

  38. Darcie says:

    simple and delicious!

  39. 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.

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