RECIPE

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

Almond Flour Scone Recipe with Chocolate Chips (Gluten-Free)
Makes 8 scones
Prep time: 15 min
Total time: 30 min

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

Recipe:

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.

Almond Flour Scone Recipe with Chocolate Chips (Gluten-Free)
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 8 scones
Ingredients


  • dry ingredients
  • 2 cups blanched almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon fine sea salt (such as Real Salt)
  • ⅓ cup mini dark chocolate chips (preferably 70%+ cacao, organic and vegan)

    wet ingredients
  • 1 jumbo OR 2 small eggs, lightly beaten (you’ll need ¼ cup of lightly beaten eggs)
  • ½ teaspoon good quality organic vanilla extract
  • 1 tablespoon raw honey
Instructions
  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.

 

Happy baking!

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40 Comments...
  • 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!

  • Tina E Muhs

    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..

  • 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

  • Monica

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

  • Erin

    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.

    • Hi Erin, glad you and your daughter love these scones, they are one of my favorites, too! Thanks for stopping by to comment. ~E

  • Gina Sterling

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

  • Donna

    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!

  • Amanda

    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! 😍

  • Thank you from Al, about the chocolate scones

  • 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

  • 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

  • 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.

  • 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!

  • Wow,

    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

  • Veronica Orozco

    Amazing! Super easy and delicious😀

  • Kathleen Jonsson

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

  • Lucky One

    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

  • Ginny

    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.

  • sarah

    could i substitute the chocolate for a berry?

  • 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!

  • echester

    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.

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

  • Ally Salyers

    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!

    • Ally Salyers

      The second batch was amazing for those who like things a little more sweet – and they are SUPER moist … melt-in-your mouth goodness! Thanks again!

  • ShonnieLynn

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

  • Darcie

    simple and delicious!

  • Jarod Moreau

    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.

    • Yes, this recipe is very specific to almond flour. You can find it at most natural grocers, and online too.

      • Jarod Moreau

        Found the almond flour. Great recipe and so good. Even my 16 month old loves them.

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