Description
Soft, buttery, and perfectly crumbly, these almond flour scones are a gluten-free, naturally sweetened treat ideal for breakfast, brunch, or a cozy snack. Customizable with fruit, chocolate, or nuts, they’re quick to make and perfect for a grain-free or paleo lifestyle.
Ingredients
2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup melted coconut oil or butter
2 tablespoons maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup dried fruit, chocolate chips, or berries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, stir together the almond flour, sea salt, and baking soda.
- In a separate bowl, whisk together the melted coconut oil (or butter), maple syrup (or honey), eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Fold in any optional add-ins like dried fruit, chocolate chips, or berries.
- Scoop the dough onto the prepared baking sheet and form it into a round disc about 1 inch thick.
- Using a sharp knife, cut the disc into 6–8 wedges and gently separate them.
- Bake for 18–22 minutes, or until golden on top and firm to the touch.
- Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use coconut oil for a dairy-free version.
Do not substitute almond meal for almond flour for best texture.
Dough can be made ahead and refrigerated before baking.
Overbaking or using too much almond flour can cause crumbly scones.
Optional glaze: mix powdered sugar or coconut butter with almond milk or lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 5g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
