Incredible Almond Flour Scones Recipe (GF)

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ELIZABETH

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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

Description

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.


Ingredients

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)

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.

Notes

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. Shari Tripp says:

    These are the best scones ever!!! I have been having fun trying different mix-ins, including dried cherries and cinnamon (good one) and the best yet, cutting up dried apricots and adding them, and then using the back of a spoon to make a depression and putting a dollop of Chia Smash no sugar added apricot jam in the middle. I’ve been forming the dough into individual size circles one inch thick, works well. I love the chocolate chip ones as well.

    • Shari Tripp says:

      By the way, the comments that these are not sweet are correct, that’s one of the things I love about them. The vanilla is spot on in these, and you get the nice nutty flavor from the almond flour. The flavors from whatever you mix in come through nicely. I’ve used date syrup instead of honey in some batches, and that also works well. For anyone looking for gluten free and diabetic friendly, this is a good one to experiment with.

  2. Kathy H says:

    Okay, not a traditional scone. But excellent flavor and texture and a breeze to make and adapt. I used dried cranberries, walnuts, and maple extract. Otherwise, kept everything as written. These are great!

  3. Charlie says:

    I’ve made these several times, and they turn out great each time. Unfortunately, I tend to always be out of vanilla when I make them. I use 1 large egg, 2 tablespoons of maple syrup, and about 1/3 cup to 1/2 cup of cinnamon chips. I cook for the given time, and they’re really tasty. Thanks for the recipe!

  4. Alica B. says:

    Hi, Elizabeth!
    My family and I are enjoying these simple almond scones! I omitted the chocolate chips, and used 1/2 tsp of cinnamon instead. I kept the honey at 1 Tbsp because we have various jams to add to these along with whipped butter.
    The traditional British scone is a dense, simple quick bread that is meant to be served with clotted cream and jam. The “scones” at coffee shops are laden with sugar, and really aren’t that good.
    I am trying to make better food choices for me and my family, and I thank you for doing the hard work in your kitchen to create such delicious — and healthy — baked goods. 🙂

  5. Trudy says:

    No way is there enough wet ingredients to hole these together. I looked up another recipe that called for 1/2 cup of butter so I added that and they formed a bit better. They came out very dry and flavorless. I don’t care for choc chips in my scones so I added currants instead. 1 Tbsp of honey doesn’t do the trick. Barely any sweetness comes through at all.

  6. ac says:

    I am sorry but these are horrible! No flavor except an annoying after taste!

  7. Pati says:

    can you make it vegan?

  8. Kassie says:

    I felt like these came out dry. Scones need some kind of fat—butter or coconut oil IMO.

    • Kelly says:

      Tried this with a egg substitute to make it vegan. Stayed doughy, even after cooking at gas mark 4 for 45 minutes.

  9. Maria says:

    This looks delicious and easy! Would I need to make adjustments to the recipe at all if I use blueberries? Also can I use baking powder in place of baking soda?

  10. Lisa says:

    I made these last night, followed the directions exactly and am happy to report that they turned out awesome.

    I used my silicon scone pan (which I love) and they turned out perfect. This is a perfect base, I can’t wait to try different variations, cranberry orange is next.

    Thank you Elizabeth!

  11. Lori says:

    Hi, thank you for the recipe. Quick question – can I freeze some of these scones after they are baked? If so, for how long?

    • Hi there, yes, they’re ok to freeze for up to 3 months. Fresh is always best, but if you need to freeze them you can. Make sure they are in an air-tight bag before freezing. I like to freeze them before baking then bake up when needed, but you can freeze them after baking if desired.

      • Lori says:

        Thank you. I tried the recipe as you posted it, and they were delicious. I can’t believe that there is no butter in these scones. I am thinking of flopping this into a savory scone recipe – any ideas for flavors?

  12. Jenn says:

    Delicious! I made two. One as the recipe was with chocolate. Then one with lemon zest ( I didn’t use any juice as I was afraid it would change the consistency of the scone) and fresh blueberries. This was was even better in my opinion. The blue/lemon complimented the almond flavor so nicely. Thank you so much for this recipe, it’s a keeper!!
    I can’t wait to trying adding some natural peanut butter next!

  13. Alina says:

    So easy to make, so delicious and healthy! I also bought a large bag of almond flour and was in search of a healthy recipe. I used 3 tbs of maple syrup instead of honey but the next time I will probably use 1-2 tbs as the chocolate chips made it sweet. Thank you so much for this wonderful recipe!

  14. Ann anderson says:

    Thanks for your details on scones
    May I substitute coconut sugar and how much
    For half a receipe?
    Thanking you,Ann Anderson

  15. Danielle H says:

    I made these tonight and LOVED them! I halved the recipe so I wouldn’t be tempted to eat 8 at one time! They are easy enough to whip up a fresh batch when I’m ready!! Thanks for sharing your recipe!!

  16. Mayra Edelved says:

    So so good!!! I made these because I was craving something sweet but am trying to stay low carb. I’ve never baked with almond flour before and I was pleasantly surprised! I used the 3tbs of honey, just the right amount of sweetness. And my kids loved them!

  17. Mayra Edelved says:

    So so good!!! I made these because I was craving something sweet but am trying to stay low carb. I’ve never baked with almond flour before and I was pleasantly surprised! I used the 3tbs of honey, just the right amount of sweetness. And my kids loved them!

  18. jessie says:

    These were delicious! We recently started on the Plant Paradox plan and these fit perfectly. I have many recipe fails trying to find foods that are allowed on this eating plan. This made my family sooo happy. Thank you.

  19. Karen Cutler says:

    Shockingly Good!

    I’ve been making scones forever, but when my friend requested almond flour scones, I turned to the internet and came across your recipe. I was skeptical when I read the ingredients – no butter or dairy! How could this be a scone recipe? Trust me, it turned out great! And it is so simple! No grating frozen butter or freezing before baking! Thanks for the innovative recipe.

    • Hi Karen, Glad you like them! There is enough natural oil in the almond flour that it really makes up for the dairy. Thanks for stopping by to comment and being part of our community. ~Elizabeth

    • Sue says:

      Not sure why my scones have not much taste!? I only put 1/4 tbp of maple syrup not honey. And I follow exactly the method. I have a flour taste from the scones. Is sth wrong with almond flour? I use organic almond flour

  20. Brenna Schwager says:

    I made these as directed, adding 2 tbsp of honey instead of one & also a 1/2 tsp of cinnamon, but unfortunately they turned out really bland. 🙁 Not even butter slathered on top could make them taste better.
    They did come together really easily though & held together/weren’t crumbly! So I may try them again but tweaking the ingredients a bit to add more flavor.

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Hi, I'm Elizabeth

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