Who says gluten-free baking can’t be both simple and scrumptious? These tender almond flour scones boast a golden, crunchy edge, subtle vanilla notes, and juicy bursts of berries (or melty chocolate chips). Ready in under 30 minutes, they’re the perfect cozy breakfast or afternoon pick-me-up—grab your apron, and let’s dive into this delightful gluten-free treat!
Key Ingredients
Before we dive into mixing and baking, let’s gather our gluten-free essentials:
- 2 cups almond flour: A nutty, naturally gluten-free base that creates a moist and tender crumb.
- 1/4 cup coconut flour: Absorbs excess moisture to give structure and a slight tropical hint.
- 1/4 cup granulated sugar or coconut sugar: Adds just enough sweetness to balance the nutty flours.
- 1 tablespoon baking powder: Provides lift and a light, airy texture.
- 1/2 teaspoon salt: Enhances flavor and balances the sweetness.
- 1/4 cup unsalted butter, cold and cubed: Creates flaky pockets and golden edges as it melts.
- 2 large eggs: Binds ingredients and adds richness to the dough.
- 1/4 cup unsweetened almond milk (or any milk of choice): Keeps the dough moist without dairy.
- 1 teaspoon vanilla extract: Imparts a warm, sweet aroma and depth of flavor.
- 1/2 cup dried fruit (such as cranberries or blueberries) or chocolate chips (optional): Bursts of fruity tang or melty chocolate for extra fun.
How To Make Gluten-Free Almond Flour Scones
Baking these scones is a breeze, even for beginners. We’ll start by combining the dry ingredients, work in cold butter until it resembles coarse crumbs, then whisk together the wet elements. After a gentle mix and optional fold-ins, we’ll shape the dough into a disc, slice it into wedges, and bake until golden. Ready your tools, and let’s get started!
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, combine the almond flour, coconut flour, granulated sugar, baking powder, and salt. Whisk until the mixture is uniform and there are no lumps.
3. Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits.
4. In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until fully combined and slightly frothy.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. If using dried fruit or chocolate chips, fold them in now to distribute evenly.
6. Turn the dough out onto a lightly floured surface (use almond or coconut flour). Shape it into a round disc about 1-inch thick for even baking.
7. Cut the disc into 8 equal wedges using a sharp knife and place them on the prepared baking sheet, leaving space between each scone to allow for rising.
8. Bake in the preheated oven for 15–20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These scones shine on their own, but a few simple extras can elevate your experience. Whether you’re entertaining friends or treating yourself, here are some fun ways to serve them:
- Spread a warm scone with a pat of softened butter for an irresistibly gooey bite.
- Pair with a hot beverage, like a cappuccino or herbal tea, to complement the nutty, vanilla flavors.
- Top with a spoonful of fruit jam and a dollop of Greek yogurt for a brunch-worthy treat.
- Drizzle a simple glaze—powdered sugar whisked with almond milk—over cooled scones for a glossy, sweet finish.
Tips For Perfect Gluten-Free Almond Flour Scones
These scones are forgiving and flexible, making them a go-to for quick gluten-free baking. With a few insider tricks, you’ll get consistent results every time. Keep everything cold, mix gently, and watch your bake time to land that perfect golden edge and tender center.
- These scones can be served warm or at room temperature and are perfect for breakfast or a snack.
- Feel free to add your favorite nuts or spices (like cinnamon or chopped pecans) for extra flavor.
- For a touch of sweetness, drizzle with a simple glaze made from powdered sugar and almond milk.
- Store any leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
How To Store It
Keeping your almond flour scones fresh is a snap. Whether you want to enjoy them over the next couple of days or stash them for later, use these storage methods to maintain that tender crumb and golden crust:
- Room Temperature Storage: Once completely cooled, place scones in an airtight container or zip-top bag. Store at room temperature for up to 2 days.
- Freezing: Wrap each cooled scone individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month without flavor loss.
- Thawing: Remove from the freezer bag and plastic wrap, then let scones sit at room temperature for 30–60 minutes until fully thawed.
- Reheating: For a fresh-baked taste, warm scones in a 300°F oven for 5–10 minutes or microwave for 20–30 seconds on a microwave-safe plate.
Frequently Asked Questions
Want to know more? Here are answers to the top questions about these almond flour scones:
- How long does it take to prepare and bake these gluten-free almond flour scones?
A: From start to finish, plan on about 30–35 minutes. That breaks down to 10–15 minutes for mixing ingredients and shaping the dough, plus 15–20 minutes of baking time. Allow an extra 5 minutes for cooling on the pan before transferring to a wire rack.
- Why does the recipe call for both almond flour and coconut flour?
A: Almond flour provides moisture and a tender crumb, while coconut flour helps absorb excess moisture and gives structure to the scones. Using only almond flour can result in a wet, dense dough, and using only coconut flour can make the scones dry and crumbly.
- Can I substitute other types of flour or dairy?
A: You can’t swap the almond and coconut flours 1:1 with wheat flour; they behave differently and require specific ratios. For a dairy-free version, use a vegan butter substitute and swap the almond milk for another plant-based milk. Keep the wet-to-dry ratio similar to maintain the right dough consistency.
- How should I store leftover scones, and can I freeze them?
A: Store cooled scones in an airtight container at room temperature for up to 2 days. To freeze, wrap individual scones in plastic wrap or place them in a freezer bag. Freeze for up to 1 month, then thaw at room temperature or warm in a 300°F oven for 5–10 minutes.
- How can I ensure my scones rise properly and have a tender texture?
A: Make sure your baking powder is fresh and use cold cubed butter to create pockets of steam as the scones bake. Gently mix the dough—overworking will develop too much moisture and make them dense. Shape to about 1-inch thickness so they bake evenly and rise well.
- What add-ins and flavor variations work best in this recipe?
A: Dried cranberries, blueberries, or chocolate chips are classic choices. You can also fold in chopped nuts (like pecans or almonds), spices (cinnamon, nutmeg), or citrus zest. Just keep the total add-in volume around 1/2 cup to maintain the dough structure.
- How can I make a simple glaze for these scones?
A: Whisk together 1/2 cup powdered sugar with 1–2 tablespoons almond milk (or any milk) and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled scones using a spoon. The glaze sets quickly and adds a touch of sweetness without overpowering the nutty flavor.
What Makes This Special
These scones are the perfect marriage of almond and coconut flours, delivering a naturally gluten-free treat that’s tender inside with a satisfyingly crunchy edge. Their simplicity and quick prep make them ideal for busy mornings or last-minute gatherings. Feel free to print this article, tuck it into your recipe binder, and come back whenever you need a cozy pick-me-up. Tried them? Drop a comment below with your favorite add-ins, questions, or epic baking fails—I’m here to help and can’t wait to hear how your scones turned out!
Gluten-Free Almond Flour Scones
Description
These gluten-free scones are tender and crumbly, with a crisp golden exterior, subtle vanilla aroma, and bursts of sweet berries. Whip them up in minutes for a cozy breakfast treat or midday pick-me-up.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the almond flour, coconut flour, granulated sugar, baking powder, and salt. Whisk together until thoroughly mixed.
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Add the cold, cubed unsalted butter to the bowl. Use a pastry cutter or your fingertips to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. If you're adding dried fruit or chocolate chips, fold them into the dough at this stage.
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Turn the dough out onto a lightly floured surface (using almond or coconut flour) and shape it into a disc about 1-inch thick.
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Cut the disc into 8 equal wedges and place them onto the prepared baking sheet, leaving space between each scone.
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Bake in the preheated oven for about 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
- These scones can be served warm or at room temperature and are perfect for breakfast or a snack.
- Feel free to add your favorite nuts or spices for extra flavor.
- For a touch of sweetness, drizzle with a simple glaze made from powdered sugar and almond milk.
- Store any leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
