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–+ servings
closeup view of a chocolate chip almond flour scone with drizzle of glaze.

Almond Flour Scones

Becky
It's easy to make these tender Almond Flour Scones packed with sweet chocolate chips. This recipe is gluten free, grain free, and easily made keto friendly too.
4.6 from 18 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 307 kcal

Equipment

Pyrex glass mixing bowls
Rimmed Baking Sheet
Rimmed Baking Sheet

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.

Notes

  • Make sure the egg and heavy whipping cream are cold. This will help the dough hold together.
  • If the dough is hard to separate or falls apart after cutting into wedges, chill the dough in the refrigerator for 30 minutes. Alternatively, you can separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
  • Use unsweetened almond milk and coconut oil to make this dairy-free.
  • The scones will be a little soft right out of the oven. Let them cool completely before enjoying.
  • To make a simple glaze, mix 1 cup of powdered sugar or sweetener with 1-2 tablespoons of milk to get a drizzly consistency.
  • These almond flour scones are best when enjoyed within 24 hours.
  • You can freeze the leftover scones and reheat them.

    • Nutrition

    Serving: 1sconeCalories: 307kcalCarbohydrates: 20gProtein: 8gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 17gCholesterol: 35mgSodium: 169mgFiber: 5gSugar: 14g
    Tried this recipe?Let us know how it was!