Almond Flour Scones
Gluten-free baking just got a dreamy upgrade with these melt-in-your-mouth Almond Flour Scones. Ready in just 40 minutes, they’re a fuss-free indulgence for busy mornings or leisurely brunches.
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.
Nutrition
Calories: 307kcalCarbohydrates: 20gProtein: 8gFat: 24gSaturated Fat: 6gCholesterol: 35mgSodium: 169mgFiber: 5gSugar: 14g
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