Almond Flour Scones

I grew up with coffee-and-scone Saturdays, and these almond flour scones are the recipe that replaced the flour-heavy originals in our rotation. Light, tender, and subtly nutty, they bake up quickly and carry either chocolate chips or juicy berries beautifully. They’re especially nice when you want a gluten-free treat that still feels indulgent — morning coffee, a casual brunch, or a portable snack for busy afternoons.

Why you’ll love this dish

Almond flour gives these scones a naturally moist, tender crumb and a rich, toasty flavor you won’t get from plain wheat flour. They come together in one bowl with a few pantry staples and bake in about 15 minutes — perfect when you want something fresh without a long prep. Use chocolate chips for a sweeter bake or fresh berries for a brighter, spring-ready version. These scones are also naturally gluten-free (if you use certified gluten-free almond flour), making them a go-to for guests with sensitivities.

"Crisp edges, soft centers, and zero wheat — the perfect weekend scone."

Step-by-step overview

• Preheat, line a sheet, and have bowls ready.
• Combine almond flour and baking powder with lemon zest.
• Whisk the egg, melted butter (or coconut oil), and maple syrup.
• Fold wet into dry until just combined, then gently add chips or berries.
• Portion into six rounds and bake 12–15 minutes until just set.
• Cool briefly on the pan, then finish on a rack and serve warm or at room temp.

What you’ll need

• 2 cups Almond Flour (finely ground; spoon into the cup and level)
• 1 large Egg (room temperature helps emulsify)
• 2 tablespoons Maple Syrup (or honey)
• 4 tablespoons Melted Butter or Coconut Oil (melted but not hot)
• 1 tablespoon Baking Powder
• 1 cup Chocolate Chips (or chopped chocolate)
• 1 cup Fresh Berries (blueberries or raspberries work well)
• 1 teaspoon Lemon Zest

Notes: Almond meal can be used but will yield a coarser texture. For dairy-free, use coconut oil or a neutral oil. If you need lower sugar, swap maple syrup for a sugar-free liquid sweetener and reduce chips.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour and baking powder until combined. Stir in the lemon zest so it distributes through the dry mix.

In a separate bowl, whisk the egg with the melted butter (or coconut oil) and the maple syrup until smooth.

Pour the wet ingredients into the dry. Stir with a spatula until the dough comes together. Stop when no large dry patches remain; don’t overmix.

Gently fold in the chocolate chips and/or fresh berries. If you’re using juicy berries, fold lightly to avoid turning the dough purple.

Scoop the dough into 6 equal portions and place them on the prepared sheet. Flatten each slightly into a rough round about 1 inch thick.

Bake for 12–15 minutes, or until the edges are just golden and the centers feel set.

Let cool on the pan for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.

Best ways to enjoy it

Serve warm with a pat of butter or a spoonful of lemon curd to echo the zest. For a brunch spread, pair with yogurt, fresh fruit, and strong coffee or a floral tea. Chocolate chip scones are great for kids’ lunchboxes; berry scones shine alongside ricotta or mascarpone and honey. For a savory twist, split and top with smoked salmon and crème fraîche.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 48 hours. Refrigeration: Keep up to 5 days in the fridge in a sealed container. Freezing: Wrap individually in parchment and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.

Reheat tips: Warm in a 300°F (150°C) oven for 8–10 minutes for a crisp edge, or microwave for 15–25 seconds for a quick soft-up (microwave can soften the crust). Inspect for any off smells or mold and discard if present.

Helpful cooking tips

• Measure almond flour by spooning into the cup and leveling; packing it will make the dough dense.
• Don’t overmix. Almond flour scones don’t need a lot of handling — stop once they come together.
• If the dough seems too wet, add 1 tablespoon more almond flour at a time.
• Keep melted butter warm but not hot; an overheated fat can scramble the egg when combined.
• If using frozen berries, do not thaw — they’ll bleed less if added frozen and folded gently.
• For an extra-fine crumb, sift the baking powder into the almond flour.

Creative twists

• Lemon-blueberry: add extra lemon zest and use blueberries only.
• Orange-cranberry: swap lemon zest for orange and use dried cranberries.
• Savory cheddar-chive: omit maple syrup, add 1/2 cup grated sharp cheddar and 2 tbsp chopped chives.
• Vegan option: replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and use coconut oil.
• Nutty crunch: fold in 1/4 cup toasted sliced almonds on top before baking.

Common questions

Q: Are these truly gluten-free?
A: Yes, if you use certified gluten-free almond flour and ensure mix-ins (like chocolate chips) are gluten-free labeled.

Q: Can I substitute almond flour with other gluten-free flours?
A: Almond flour behaves differently — it’s higher in fat and has no gluten — so swaps (like oat or rice flour) will change texture and usually require recipe rebalancing. Almond meal is the closest substitute but yields a coarser scone.

Q: Can I make the dough ahead of time?
A: Yes. Form the rounds and keep them covered in the fridge for up to 24 hours, then bake cold — add a minute or two to the bake time. For longer storage, freeze unbaked rounds and bake from frozen with an additional 2–4 minutes.

Q: Will these hold together without the egg?
A: The egg provides structure and moisture. A flax egg can work as a vegan binder, but the scones will be slightly denser and need careful mixing.

Q: How do I prevent berries from sinking?
A: Toss berries lightly in a teaspoon of almond flour before folding them into the dough. This helps absorb surface moisture and suspends them in the batter.

Helpful answers

Q: How long do they take from start to finish?
A: About 25–30 minutes total: 10–15 minutes active prep and 12–15 minutes to bake.

Q: Can I double the recipe?
A: Yes — spread the dough on two sheets and watch baking times; rotate sheets halfway if your oven bakes unevenly.

Conclusion

For another tried-and-true gluten-free almond scone approach and extra baking tips, see Tender Gluten-Free Scones with Almond Flour – The Bojon Gourmet.

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