Almond Flour Scones: The Best Gluten-Free Scone Recipe
Almond Flour Scones
Oh, Almond Flour Scones! They’ve been an absolute revelation in my kitchen, truly transforming my breakfast routine from ordinary to extraordinary. I vividly remember my early forays into gluten-free baking; it often felt like a frustrating battle against crumbly textures that almost had me retreating to my beloved wheat-filled comfort zone. But fueled by a stubborn passion for delicious, healthier baked goods, I refused to give up, eventually discovering the magic that almond flour could bring to the table.
It wasn’t an overnight success, mind you. There were a few real talk sessions with my mixing bowl and the bag of almond flour, a dash of stubbornness, and a lot of happy experimentation to perfect these beauties. Unlike simpler, quicker options like my 3-ingredient peanut butter scones, these almond flour delights required a bit more finesse, but the reward is immense: a scone that truly satisfies, embracing a unique tender texture and a subtle, delightful nuttiness that wheat flour just can’t replicate.
This recipe isn’t just about avoiding gluten; it’s about embracing a whole new world of flavor and feel, and trust me, it’s worth every moment spent. Prepare to be enchanted by tender, flaky perfection that’s surprisingly light yet wonderfully comforting, making every bite a pure joy. If you’re looking for even more inspiration on crafting the perfect batch, you might also find some wonderful tips for achieving perfect almond flour scones in under 30 minutes from another fantastic baker.
Almond Flour Scones: My Favorite Gluten-Free Scone Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Almond Flour Scones are tender, buttery, and packed with flavor, offering a delightful gluten-free and lower-carb alternative to traditional scones. Perfect for a cozy breakfast or an elegant brunch!
Ingredients
2 ½ cups almond flour, blanched and superfine
½ cup granulated sweetener (or sugar of choice)
2 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, very cold and cubed
1 large egg, beaten
½ cup heavy cream (or full-fat coconut milk for dairy-free)
1 teaspoon vanilla extract
½ cup fresh berries (blueberries or raspberries work wonderfully)
Optional glaze: 1 cup powdered sweetener, 2-3 tablespoons milk/cream, ¼ teaspoon vanilla extract
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is key for easy cleanup and even baking, trust me!
- In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt. Make sure it’s all well combined – no lumps allowed!
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. This step is where the flakiness magic begins!
- In a separate small bowl, whisk together the beaten egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a slightly shaggy dough is what we’re aiming for. This isn’t a bread dough, so let’s keep it light.
- Gently fold in your fresh berries. Try not to smash them too much – we want those lovely pops of color and flavor!
- Turn the dough out onto a lightly floured surface (you can use a little extra almond flour for this). Form the dough into a disc about 1 inch thick. I sometimes just pat it out right on the parchment paper if I’m feeling lazy – works just as well!
- Using a sharp knife or a round cookie cutter, cut the dough into 8-12 wedges or rounds. Arrange them on your prepared baking sheet.
- Bake for 15-20 minutes, or until the scones are golden brown and cooked through. They should feel firm to the touch. Keep an eye on them, as almond flour can brown quickly.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. If you’re making a glaze, whisk powdered sweetener, milk, and vanilla until smooth and drizzle over cooled scones.
Notes
- The Cold Butter Secret: Just like traditional scones, super cold butter is crucial for flaky results. If your kitchen is warm, pop your flour and butter in the freezer for 10-15 minutes before mixing. Trust me, it makes a difference!
- Don’t Overmix!: Almond flour dough is delicate. Overmixing can lead to tough scones. Mix just until combined, even if there are a few streaks of flour. A light hand is your best friend here.
- Berry Swaps & Zest: Feel free to experiment with your add-ins! Chocolate chips, dried cranberries, or even a tablespoon of lemon or orange zest can really elevate these. Citrus zest especially adds a lovely brightness.
