Incredible Almond Flour Scones Recipe (GF)

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I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.


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almond flour scones

Have a big bag of almond flour but you’re not sure what to do with it? Almond flour scones are your answer!

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

Enter: healthy almond flour scones!

Almond flour scones are super easy to make, absolutely delicious, and they happen to be gluten-free and dairy-free, too.

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 this 7-ingredient gluten-free scone recipe.

I have to say it’s one of my new favorite dessert recipes! Check out the image tutorial at the bottom of this page.

almond flour scone

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.

Almond Flour Scones Ingredient Tips

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 almond flour scones are 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.

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.)

almond flour scone ingredients

The only tricky part of this recipe is how much egg to use—size matters!

  • 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 (like amazing almond flour scones!).

Just keep in mind that 1/4 cup almond flour is the equivalent to an ounce of almonds, or one serving. These delicious gluten-free scones are dense and packed with protein. One or two will fill you right up.

Raw Honey

I like to use just one tablespoon of raw honey in this 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 then 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.

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. Quality ingredients result in quality flavors aka the best scones!

Almond Flour Scone Method

Making almond flour scones is SUPER simple. Gently mix the dry ingredients (don’t pack the almond flour), whisk together the wet ingredients, mix it all together then form a 1-inch disk. Cut it like a pizza, arrange it on a baking sheet, and bake. It’s that easy.

gluten-free scones

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

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Gluten-Free Scones Recipe Tutorial Elizabeth Rider Blog 2

Almond Flour Scones Recipe with Chocolate Chips

  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Mix, Bake
  • Cuisine: American


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.


Units Scale

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.

Keywords: Almond flour scones, gluten-free scones


almond flour scones

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. Sharon G says:

    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.

  2. Christine says:

    How about pure pumpkin purée instead of the egg to hold it together?

  3. Miranda Hajny says:

    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!

  4. Mary says:

    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.

  5. Amy says:

    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!

  6. Kathleen Cunningham says:

    I would love to make this one recipe but can’t find the recipe! How can I find it?

  7. Kathleen Cunningham says:

    I would love to make this one recipe but can’t find the recipe! How can Ifind it?

  8. Mary says:

    They are yummy. I substituted 2T maple syrup for the honey.

  9. Linda Paganelli-Mansi says:

    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.

  10. Where is the recipe? I’d love to try it.

  11. ANnE says:

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

  12. 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.

  13. 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

  14. 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!

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

  16. kerstin ehry says:

    No butter or other oils?

  17. 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.

    • Hayley says:

      That is a lot of demands to make on someone who has generously spent their time developing this recipe and then shared it for free. If the ingredients in this recipe do not work for you, there are many other scone recipes you could try. The creator of this recipe is under no obligation to rework it to fit everyone’s individual needs and desires. Search “gluten free scone recipes” or “grain free scone recipes” on Pinterest or a search engine, and you will find many other options that may work better for you. You can even search by specific ingredient such as “cassava flour scones”, if that is what you want to use.

  18. 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 😊

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

  20. 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

  21. beth arndt says:

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

  22. 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!

  23. 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.

  24. 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!

  25. 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!

  26. 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..

  27. 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

  28. Monica says:

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

  29. 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.

  30. Gina Sterling says:

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

  31. 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!

  32. 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! 😍

  33. Al says:

    Thank you from Al, about the chocolate scones

  34. 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

  35. 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

  36. 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.

  37. 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!

  38. 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

  39. Veronica Orozco says:

    Amazing! Super easy and delicious😀

  40. Kathleen Jonsson says:

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

  41. 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

  42. 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.

  43. sarah says:

    could i substitute the chocolate for a berry?

  44. 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!

  45. 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.

  46. Nathan Drake says:

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

  47. 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!

  48. ShonnieLynn says:

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

  49. Darcie says:

    simple and delicious!

  50. 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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