These almond flour scones are perfectly crunchy on the top and tender in the center. They're amazing with a cup of coffee in the morning, or you can enjoy them in the afternoon with a proper cup of English tea.
Just a handful of ingredients go into this simple scones recipe, and they're quick to make for weekend breakfast or brunch.
If you need more almond flour baking recipes, check out our Almond Flour Blueberry Muffins and Almond Flour Chocolate Cake recipes next.
WHY YOU'LL LOVE THIS RECIPE
These scones made with almond flour are grain-free, gluten-free, and can be low-carb and keto friendly with some simple swaps.
It's also easy to make dairy-free as well if you like.
Our recipe is chocolatey and delicious, but if you prefer fruit or a savory scone, this recipe is easily customizable.
An easy make ahead recipe. Make the scone dough the day before to save time.
KEY INGREDIENTS
Almond Flour- Blanched, extra fine almond flour will give you the light texture that you want.
Sugar or Sweetener - This recipe will work using granulated sugar or a granulated sugar substitute. You can choose which you want to use depending on your dietary needs.
Baking Soda - This helps the scones to puff up as they bake to have a light, flaky texture.
Salt - To enhance the flavors of the other ingredients.
Egg - 1 whole egg, directly from the fridge goes into the mix.
Heavy Whipping Cream - This adds moisture nd richness to the dough. I find it's best to use cold cream in this recipe.
Butter - Melt the butter and then allow it to cool a bit before mixing up the scone dough.
Vanilla Extract - This simple flavoring makes everything taste better.
Chocolate Chips - Use a keto-friendly brand if you're watching carbs. We like Lily's chocolate chips, and sometimes we make keto chocolate chips from scratch!
If you have any questions, please leave a comment below and I will get back to you.
STEP BY STEP INSTRUCTIONS
- 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 it 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 made from powdered sweetener and milk, if desired.
For the complete list of ingredients and instructions, please see the printable recipe card below.
HOW TO MAKE A GLAZE FOR SCONES
A simple glaze can be made by mixing 1 cup of powdered sugar or sweetener with 1-2 tablespoons of any type of milk.
You can mix in a half teaspoon of vanilla extract if you like.
Add additional liquid if needed to get the glaze to the perfect drizzly consistency.
HOW TO MAKE DAIRY-FREE
Simply swap the heavy whipping cream for unsweetened almond milk or chilled full fat coconut milk, and the butter for melted and cooled coconut oil.
VARIATIONS TO TRY
Leave out the sugar and chocolate chips, add in savory herbs, meats and cheeses to the mix.
In place of the chocolate chips, try adding fresh berries, dried fruits, chopped walnuts, or any other add-ins you'd like. Cranberry orange is a popular combination.
You can skip adding anything at all and enjoy fluffy, uncomplicated, vanilla-flavored scones.
Add in 2 teaspoons of cinnamon or 2 teaspoons of orange zest to change the flavor of your almond flour scones.
2 teaspoons lemon zest plus ¼ cup of poppy seeds is another great option.
EXPERT TIPS
Make sure the egg and heavy whipping cream are cold before you start mixing. This will help the dough hold together.
Use a high quality unsalted butter as it results in a richer flavored scone. We like Kerrygold or Truly grass fed butter.
When working with almond flour, if you’re not baking with weight measurements, you’ll need to make sure you spoon your flour into your measuring cup and then level it with the back of a knife.
Don’t scoop your measuring cup into the almond flour. It packs it down and you’ll end up with too much almond flour.
If you store your almond flour in the fridge or freezer, be sure to let it come to room temperature before measuring and mixing up your dough.
If the dough is hard to separate or falls apart after cutting into wedges while you are separating them, chill in the refrigerator for 30 minutes.
Instead of wedges, you can make round scones by separating the dough into 8 even balls, then flattening them on the baking sheet before baking.
Avoid trying to eat these directly after baking. They will be a bit soft. Instead, let your almond flour scones cool completely before enjoying them.
STORAGE & MAKE AHEAD INSTRUCTIONS
These scones are best enjoyed within 24 hours of making them but can be stored in an airtight container for 2 days on the counter.
Freezer: If you'd like to store them longer, freeze them for up to 2 months. Make sure you allow them to cool completely before placing in a freezer bag.
Reheat: Thaw overnight in the fridge and then warm them up in your toaster oven.
Make ahead:
Fridge - Make your dough (up to step #6). Then store in the refrigerator for no longer than 24 hours in an airtight container or wrapped in plastic wrap. Allow to rest on the counter for 10 minutes before shaping, cutting and then baking.
Freezer - Make your dough, shape and cut it (up to step #7). Then store individual pieces in ziplock bags. You can then bake exactly how many scones you need each time. Allow them to thaw for 30 minutes on countertop before baking.
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📖 Recipe
Almond Flour Scones
Ingredients
- 2 ¼ cups almond flour
- ¼ cup granulated sugar or a granulated low-carb sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup heavy whipping cream
- 2 tablespoons melted and cooled butter + more for brushing the tops
- 1 teaspoon vanilla extract
- ½ 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.
Lee
Instead of an egg is there anything else I can use like a banana I can't eat eggs?
Four Score Living
Hi Lee, thank you for your inquiry. Yes, you can use a ripe banana in place of an egg. We actually prefer to replace with applesauce. Use about 1/4 cup applesauce per egg. You can also use - yogurt or silken tofu. Hope that helps.
The Four Score Living Team
Karen
I made this recipe with half & half instead of heavy cream and they were delish. Will definitely make again
Four Score Living
Hi Karen,
So glad you liked them. Thank you for taking the time to stop back by and let us know.
The Four Score Living Team
Dava
I do not have a springform pan. What pan can I use ?
Thank you
Four Score Living
Hi Dava,
You can place the dough on a parchment lined baking sheet, then shape it into a circle. Flatten it slightly, then cut the dough into eight wedges.
Hope this helps.
The Four Score Living Team.
Rebecca
Hi,
Is there a non dairy alternative to the cream that would work?
Thank you
Four Score Living
Hi Rebecca,
Thanks for reaching out. Yes, you can use unsweetened almond milk in place of the heavy cream. You can use coconut oil instead of the butter. Hope that helps.
The Four Score Living Team