Name: Almond Flour Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2½ cups almond flour; ¼ cup coconut flour (optional, for structure); 2 tsp baking powder; ¼ tsp salt; ¼ cup granulated sugar or coconut sugar; 1 large egg; ¼ cup unsalted butter or coconut oil, melted and slightly cooled; ¼ cup unsweetened almond milk (or any milk); 1 tsp vanilla extract; Optional: ⅓ cup fresh blueberries, chocolate chips, or chopped nuts

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Why You’ll Love This Recipe

I love this recipe because it’s quick to make, uses minimal ingredients, and fits perfectly into a gluten-free lifestyle without sacrificing flavor or texture. Almond flour keeps the scones moist and rich, and they’re easy to customize with add-ins like berries, chocolate chips, or citrus zest. They feel indulgent but still wholesome—great for breakfast, snacks, or a simple dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Baking powder
Salt
Eggs
Honey or maple syrup
Vanilla extract
Coconut oil or unsalted butter, melted
Optional: blueberries, raspberries, dark chocolate chips, or lemon zest

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together almond flour, baking powder, and salt.
In another bowl, I whisk the eggs, honey (or maple syrup), vanilla, and melted coconut oil or butter.
I combine the wet and dry ingredients to form a sticky dough. If I’m using mix-ins like berries or chocolate chips, I fold them in now.
I turn the dough out onto the baking sheet and gently shape it into a thick round disk, about 6–7 inches wide.
I slice the disk into 6 or 8 wedges and slightly separate them so they bake evenly.
I bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
I let them cool for a few minutes before serving warm or at room temperature.

Servings and timing

This recipe makes 6 to 8 scones. It takes about 10 minutes to prep and 20 minutes to bake, so I can usually have them ready in 30 minutes or less.

Variations

Sometimes I add cinnamon and chopped apples for a fall twist or fold in dried cranberries and orange zest for a festive touch. When I want a dessert-style scone, I drizzle them with a simple glaze made of powdered sugar and almond milk. For a savory option, I skip the sweetener and mix in chopped herbs and cheese.

storage/reheating

I store the scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I pop them in a 300°F oven for about 5 minutes or microwave them for 10–15 seconds. They also freeze well—just thaw and warm them up when ready to enjoy.

FAQs

Can I substitute another flour for almond flour?

Almond flour behaves differently from regular flour, so I don’t substitute it 1:1. I stick with almond flour or try a tested blend of almond and coconut flour if I want to experiment.

Can I make these dairy-free?

Yes, I use coconut oil instead of butter and a dairy-free milk for any glaze. They turn out rich and delicious.

How do I keep the scones from falling apart?

Almond flour scones are naturally a bit more delicate, but letting them cool helps them firm up. I also press the dough gently together before slicing and baking.

Can I make them egg-free?

I’ve used flax eggs with success (1 tbsp ground flax + 3 tbsp water per egg), but the texture will be slightly softer.

Are these scones sweet?

They’re mildly sweet. I adjust the honey or maple syrup depending on how dessert-like or breakfast-friendly I want them.

Conclusion

Almond Flour Scones are a simple, satisfying way to enjoy a comforting baked treat—gluten-free and endlessly customizable. I love their soft texture, rich almond flavor, and how easy they are to whip up any day of the week. Whether I’m going classic or dressing them up with mix-ins and glaze, these scones never disappoint.