Gluten-free baking just got a dreamy upgrade with these melt-in-your-mouth Almond Flour Scones. Packed with nutty richness and a hint of natural sweetness, these scones strike the perfect balance between tender and crumbly. The almond flour creates a delicate texture that’s light yet satisfying, making every bite a treat for the senses. Ready in just 40 minutes, they’re a fuss-free indulgence for busy mornings or leisurely brunches.
Warm from the oven, these scones boast a golden crust and a soft, buttery interior that practically begs to be paired with your favorite jam or a dollop of clotted cream. Their subtly sweet, nutty flavor is versatile enough to enjoy plain or customized with a drizzle of honey or a sprinkle of fresh berries. Whether you’re gluten-free or simply seeking a wholesome twist on a classic, these scones are sure to become a go-to favorite in your baking repertoire.
What You’ll Need
- 2 ¼ cups almond flour (ensure it’s finely ground for the best texture)
- ¼ cup granulated sugar (or a granulated low-carb sweetener for a keto-friendly option)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg (room temperature for easier mixing)
- ¼ cup heavy whipping cream (or coconut cream for a dairy-free alternative)
- 2 tablespoons melted and cooled butter (plus extra for brushing the tops)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (or more if you prefer a richer flavor)
How to Make Almond Flour Scones
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a medium mixing bowl, combine the almond flour, sugar, baking soda, and salt. Mix until evenly combined.
- In a separate bowl, whisk together the egg, heavy whipping cream, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients. Stir until the dough comes together and forms a ball.
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Transfer the dough to the prepared baking sheet. Shape it into a disc or circle, then flatten it slightly. Use a sharp knife to cut the dough into 8 wedges, separating them slightly to allow for rising during baking. Alternatively, divide the dough into 8 even balls, flatten them slightly, and arrange them on the baking sheet.
- Brush the tops of each scone with melted butter and sprinkle a little sweetener on top for a golden, slightly sweet crust.
- Bake for 25–30 minutes, or until the tops are golden brown and the centers are set. (Check for doneness by inserting a toothpick into the center—it should come out clean or with a few crumbs.)
- Let the scones cool completely on the baking sheet before serving. Optionally, drizzle with a glaze for extra sweetness.
Sweet Toppings and Glaze Ideas
Take your Almond Flour Scones to the next level with a drizzle of glaze or a sprinkle of toppings! For a simple glaze, mix ½ cup powdered sugar with 1-2 tablespoons of milk or heavy cream until smooth. Add a splash of vanilla or almond extract for extra flavor. Alternatively, sprinkle the scones with coarse sugar before baking for a crunchy finish. For a fruity twist, top with a dollop of raspberry jam or a dusting of lemon zest.
Perfect Pairings for Serving
These scones are delicious on their own, but they shine even brighter with the right accompaniments. Serve them warm with a cup of coffee or tea for a cozy breakfast or afternoon treat. Pair them with a side of fresh berries or a dollop of whipped cream for a dessert-like experience. If you’re feeling indulgent, add a scoop of vanilla ice cream for a decadent twist!
Storage and Reheating Tips
Store your scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them fresh longer, freeze them in a freezer-safe bag for up to 2 months. When ready to enjoy, reheat in a 350°F oven for 5-10 minutes or until warmed through. For a quick fix, pop them in the microwave for 15-20 seconds, but be careful not to overheat!
Recipe Variations to Try
Switch up the flavors to suit your taste! Swap the chocolate chips for dried cranberries or chopped nuts for a different texture. Add a teaspoon of cinnamon or pumpkin spice to the dry ingredients for a warm, autumnal flavor. For a citrusy twist, mix in 1 tablespoon of orange zest or replace the vanilla extract with lemon extract. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Prep the dough ahead! Mix the dry ingredients and store them in a sealed container. When ready to bake, simply add the wet ingredients and fold in the chocolate chips. You can also shape the dough into a disc or balls, freeze them on a baking sheet, and bake straight from the freezer—just add a few extra minutes to the cooking time. Perfect for busy mornings or last-minute cravings!
Almond Flour Scones
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup granulated sugar or a granulated low-carb sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup heavy whipping cream
- 2 tablespoons melted and cooled butter + more for brushing the tops
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or more if you like
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Add the almond flour, sugar, baking soda, and salt to a medium mixing bowl. Mix until combined.
- In a separate mixing bowl, add the egg, heavy whipping cream, melted butter and vanilla and mix until combined.
- Add the wet ingredients to the dry ingredients.
- Mix until combined and your dough starts to form a ball.
- Gently fold in the chocolate chips.
- Transfer the dough to your parchment lined baking sheet and shape into a disc or circle. Flatten slightly. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking. Alternatively, separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
- Brush the tops of each scone with melted butter and sprinkle a little sweetener on top. Bake for 25-30 minutes or until the tops are brown and the center is set.
- Let cool completely before serving. Drizzle with a glaze, if desired.