Almond flour scones offer a moist, tender crumb with a naturally nutty flavor, making them an excellent gluten-free alternative to traditional scones. Their delicate texture and subtle sweetness pair perfectly with tea or coffee, and they come together quickly with simple pantry ingredients.
Ingredients
- 2 cups almond flour (finely ground, blanched)
- 2 tablespoons coconut sugar or granulated sugar
- 1 teaspoon baking powder (gluten-free if needed)
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or full-fat coconut milk (for dairy-free)
- Optional: 1/2 cup add-ins like fresh berries, chopped nuts, or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until evenly combined.
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining. This helps create a flaky texture.
- In a separate small bowl, beat the eggs with the vanilla extract and heavy cream until smooth.
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until the dough comes together. Avoid overmixing to keep scones tender.
- If using add-ins like berries or chocolate chips, fold them in carefully at this stage.
- Turn the dough out onto a lightly almond flour-dusted surface. Gently press it into a circle about 1-inch thick. Using a sharp knife, cut the dough into 6 or 8 triangular wedges.
- Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
- Optional: brush the tops lightly with extra cream or an egg wash for a golden finish.
- Bake for 18-22 minutes or until the scones are golden brown on top and firm to the touch.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Substitutions: You can swap coconut sugar for brown sugar or regular granulated sugar, but coconut sugar adds a nice caramel note. For dairy-free versions, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream.
- Almond Flour Type: Use finely ground, blanched almond flour for the best texture. Coarser or skin-on almond meal will make the scones denser and affect the crumb.
- Don’t Overmix: Mix the dough just until it comes together. Overworking gluten-free dough can make scones tough or crumbly.
- Storage: Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage (see below for details).
Serving Suggestions
Serve almond flour scones warm or at room temperature with a pat of butter or clotted cream and your favorite jam or honey. They pair beautifully with a hot cup of tea, coffee, or even a latte. For a savory twist, try topping with cream cheese and smoked salmon, or serve alongside scrambled eggs for a hearty breakfast.
Variations
Feel free to customize these scones with different mix-ins or flavorings. Add fresh blueberries, chopped dried apricots, or raspberries for a fruity boost. Incorporate chopped toasted pecans, walnuts, or pistachios for extra crunch. For a chocolate lover’s version, fold in mini dark chocolate chips or drizzle melted chocolate on top after baking. You can also experiment with spices like cinnamon, nutmeg, or cardamom for a warm, aromatic note.
Storage and Reheating
Almond flour scones keep best when stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, thaw at room temperature if frozen, then warm in a 325°F (160°C) oven for 5-8 minutes or until heated through. Avoid microwaving if possible, as this can make the texture gummy.
Frequently Asked Questions
- Can I make almond flour scones vegan?
- Yes, you can make them vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using coconut oil or vegan butter instead of dairy butter. Use a plant-based milk or cream substitute as well.
- Why are my almond flour scones dense?
- Dense scones often result from overmixing the dough, which can cause excess moisture absorption or break down the almond flour structure. Also, using almond meal instead of finely ground almond flour can make them heavier. Be sure to measure ingredients accurately and handle the dough gently.
- Can I use almond meal instead of almond flour?
- You can, but almond meal is coarser and often contains skin, which can affect texture and color. The scones may be a bit denser and less tender. For the lightest texture, use finely ground, blanched almond flour.
- How do I know when the scones are done?
- They should be golden brown on top, slightly firm to the touch, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Baking times can vary slightly depending on your oven, so start checking around 18 minutes.
- Can I prepare the dough ahead of time?
- Yes! You can prepare the dough, shape it into wedges, and store it covered in the refrigerator for up to 24 hours before baking. This can help the flavors develop and make morning prep easier. Just bring to room temperature for about 15 minutes before baking.
- Are almond flour scones gluten-free?
- Yes, almond flour is naturally gluten-free, making these scones suitable for those avoiding gluten. Just ensure your baking powder and any other ingredients are certified gluten-free to avoid cross-contamination.
With these almond flour scones, you get a delicious, tender treat that’s quick to make and easy to customize. Whether enjoyed plain, with sweet toppings, or savory accompaniments, these scones bring a delightful nutty flavor and moist crumb to your table without gluten or refined flour.
For a special breakfast or afternoon snack, keep a batch ready in your freezer and enjoy warm, fresh scones anytime.
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