Almond Flour Scones

I first made these almond flour scones on a slow Saturday morning when a regular wheat batch wasn’t an option. They turned out tender, slightly crumbly at the edges, and bright with lemon — a perfect companion for coffee. Almond flour scones are a quick gluten-free treat that still feels indulgent: rich from the almond meal, gently sweetened with maple, and brightened by lemon and berries or studded with chocolate chips.

Why you’ll love this dish

These scones give you all the cozy, buttery scone vibes without wheat. They’re naturally gluten-free thanks to almond flour, yet stay moist and tender rather than dry. Make them for a weekend brunch, a weekday coffee break, or when you want a fast homemade bake that’s friendlier to low-carb or grain-free diets. The maple syrup provides gentle sweetness and helps keep the crumb soft, while lemon zest and fresh berries add freshness that balances the richness.

“Tender, not gummy — the lemon and berries make these feel like spring in every bite.”

How this recipe comes together

Start by mixing the dry ingredients so the baking powder distributes evenly through the almond flour. Whisk the wet ingredients separately until smooth so the egg and maple syrup emulsify with the melted butter (or coconut oil). Fold wet into dry just until combined — overworking almond flour can make the texture heavy. Gently stir in chocolate chips or berries. Scoop into six portions, flatten slightly, and bake at 400°F for 12–15 minutes until the edges are golden. Cool briefly on the pan, then finish on a rack.

What you’ll need

• 2 cups Almond Flour (finely ground blanched almond flour works best)
• 1 large Egg
• 2 tablespoons Maple Syrup
• 4 tablespoons Melted Butter or Coconut Oil (use coconut oil for dairy-free)
• 1 tablespoon Baking Powder
• 1 cup Chocolate Chips
• 1 cup Fresh Berries (blueberries or raspberries)
• 1 teaspoon Lemon Zest

Notes: You can use almond meal if that’s what you have, but texture will be slightly coarser. For a vegan version, swap the egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). If you prefer less sweetness, reduce maple syrup to 1 tablespoon.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour and baking powder until evenly combined. Stir in the lemon zest.
3. In a separate bowl, whisk the egg, melted butter (or coconut oil), and maple syrup until smooth and uniform.
4. Pour the wet mixture into the dry ingredients. Mix with a spatula until just combined — stop as soon as you can’t see streaks of dry flour.
5. Gently fold in the chocolate chips and/or fresh berries, taking care not to crush the berries.
6. Scoop the dough into 6 equal portions on the prepared baking sheet. Flatten each mound slightly with the back of a spoon or your hand.
7. Bake 12–15 minutes, until the edges are golden and the centers feel set but not rock hard.
8. Let the scones cool on the pan for 5 minutes, then transfer to a rack to cool completely before serving.

Best ways to enjoy it

Serve warm with a pat of butter or a drizzle of extra maple syrup. For brunch, plate with Greek yogurt and a fruit compote or a small charcuterie board. For a sweeter approach, add a light lemon glaze (powdered sugar + lemon juice) or serve alongside espresso. These scones pair beautifully with black tea, a latte, or sparkling water with lemon.

Storage and reheating tips

• Room temperature: Store in an airtight container for up to 2 days. Keep away from direct heat to avoid sweating.
• Refrigerator: Up to 5 days in an airtight container. Bring to room temperature or reheat before serving.
• Freezer: Freeze cooled scones individually on a sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm in a 325°F oven for 8–10 minutes.
• Reheating: Microwave for 10–15 seconds for a quick warm-up, or reheat in a 325°F oven for 6–8 minutes to restore a slightly crisp edge.

Always cool completely before sealing for fridge/freezer storage to prevent sogginess and ensure food safety.

Pro chef tips

• Measure almond flour by spooning it into a measuring cup and leveling it. Don’t pack it — that can make the scones dense.
• Don’t overmix. The more you stir almond flour dough, the heavier the result. Fold until just combined.
• Use room-temperature ingredients so the mixture emulates a smoother batter and bakes more evenly.
• If berries are very wet, toss them lightly in a tablespoon of almond flour before folding in to prevent sinking and bleeding.
• For golden edges, place the tray in the center of the oven and give the scones 12 minutes; add a couple minutes if larger or denser.

Creative twists

• Lemon-blueberry: Keep as written, using a full teaspoon of lemon zest and blueberries.
• Chocolate-orange: Swap lemon zest for orange zest and use dark chocolate chips.
• Savory herb: Omit maple and berries. Add 2 tablespoons chopped chives, 1 tablespoon chopped thyme, and 1/3 cup grated sharp cheddar.
• Nutty crunch: Fold in 1/4 cup chopped toasted almonds for texture.
• Spiced: Add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg for a cozy autumn version.

Helpful answers

Q: Are these truly gluten-free?
A: Yes, when you use almond flour and check that chocolate chips and other add-ins are labeled gluten-free. Cross-contamination can happen, so buy certified products if needed.

Q: Can I skip the egg?
A: You can use a flax egg (1 tbsp ground flax + 3 tbsp water) or a commercial egg replacer, but the texture will be slightly different — a bit more tender and less structured.

Q: Why do my almond flour bakes sometimes turn out wet in the middle?
A: That can happen if the dough is too wet (too much liquid) or the oven temperature is low. Make sure to measure liquids accurately and bake at the recommended 400°F. Allow 5 minutes on the pan to finish cooking from residual heat.

Q: Can I make these ahead for a party?
A: Yes — bake them and freeze. Thaw in the oven or at room temperature and refresh in a warm oven for a few minutes before serving.

Q: How many calories per scone?
A: Calorie counts vary by exact ingredients and mix-ins, but almond flour scones are generally higher in healthy fats and calories than wheat versions. For a precise number, enter your exact brands and amounts into a nutrition calculator.

Conclusion

If you want more techniques and a slightly different almond flour scone take, check out Tender Gluten-Free Scones with Almond Flour – The Bojon Gourmet for additional tips and variations.

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