Almond Flour Scones: Quick, Flaky Perfection in 10 Minutes

Delightful Almond Flour Scones are quick, gluten-free treats that can be made in just 10 minutes, perfect for any occasion.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 8 scones

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scones

2 cups Almond Flour finely ground for best texture
1 large Egg acts as a binder; use flax egg for vegan
2 tbsp Maple Syrup or substitute with honey or agave
1/4 cup Melted Butter or Coconut Oil coconut oil for dairy-free
1 tbsp Baking Powder a pinch of baking soda optional

Optional Add-ins

1/2 cup Chocolate Chips dark or white for variety
1/2 cup Fresh Berries blueberries or raspberries
1 tbsp Lemon Zest adds citrusy brightness

Equipment

Oven
Baking Sheet
Mixing bowls
Spatula

Method

Step-by-Step Instructions for Almond Flour Scones

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine the almond flour and baking powder in a medium bowl, stirring to break up any lumps.
Whisk together the egg, maple syrup, and melted butter or coconut oil in a separate bowl.
Pour the wet ingredients into the dry mixture and fold gently until just combined.
Incorporate any optional add-ins like chocolate chips or berries.
Form the dough into mounds about ¼ cup each and place them on the baking sheet.
Bake for 15-18 minutes until golden brown and firm to the touch.
Allow to cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 3gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Enjoy fresh scones for up to 5 days in the fridge or freeze for longer storage.

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