I still remember the first time I mixed a handful of almond flour with a splash of maple syrup and an egg — ten minutes later the house smelled like a cozy bakery and the scones were gone before the coffee cooled. These almond flour scones are exactly that: fast, tender, and forgiving. They’re ideal for rushed mornings, last-minute brunch guests, or when you want a gluten-light treat that tastes far from “health food.” If you like quick bakes that don’t sacrifice texture or flavor, this is one to keep on repeat. For more simple comfort recipes that fit into a busy life, check out this handy healthy comfort food collection.
Why you’ll love this dish
- Lightning-fast prep: just about 10 minutes of hands-on work.
- Naturally tender crumb: almond flour gives a moist, delicate texture and a lovely nutty note.
- Flexible flavoring: chocolate chips, berries, or lemon zest — swap or combine to suit your mood.
- Great for dietary needs: lower-carb and gluten-light compared to wheat scones (note: not nut-free).
- Perfect for weekday breakfasts, picnic boxes, or a fuss-free brunch spread.
“A quick 10-minute fix that tastes like a treat — flaky edges, tender center, and zero fuss.” — a happy weekend baker
Step-by-step overview
You’ll mix dry ingredients, whisk the wet, fold them together, portion the dough, and bake until the edges are golden. Expect about 10 minutes to mix and shape, plus roughly 12–15 minutes in a hot oven. This overview sets expectations so you can prep baking sheets, preheat the oven, and have toppings ready before you begin.
What you’ll need
- 2 cups Almond Flour (This fine flour provides the perfect tender texture and a subtle nutty flavor.)
- 1 large Egg (Acts as a binder for moisture; replace with a flax egg for a vegan option.)
- 2 tablespoons Maple Syrup (Adds a hint of sweetness; consider honey or agave if preferred.)
- 4 tablespoons Melted Butter or Coconut Oil (Ensures richness; coconut oil is a great dairy-free choice.)
- 1 tablespoon Baking Powder (Helps create that light, fluffy rise; consider adding baking soda for extra lift!)
- 1 cup Chocolate Chips (A delightful way to sweeten the scones.)
- 1 cup Fresh Berries (Perfect for a burst of fruitiness in every bite.)
- 1 teaspoon Lemon Zest (Elevates flavor with a little citrus zing.)
Notes: Chocolate chips and berries can be used together or pick one so the dough isn’t overloaded. If you prefer a less sweet scone, reduce maple syrup to 1 tablespoon.
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 almond flour and baking powder until evenly combined. Stir in lemon zest.
- In a separate bowl whisk the egg, melted butter (or coconut oil), and 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 chocolate chips and/or fresh berries. If using juicy berries, fold lightly to avoid turning the dough purple.
- Scoop the dough into 6 equal portions with a cookie scoop or spoon 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. Almond flour won’t brown deeply.
- 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
- Warm with a pat of butter and a drizzle of extra maple syrup.
- Split and spread with clotted cream, jam, or a lemon glaze for a fancier brunch.
- Serve alongside plain Greek yogurt and a handful of extra berries for a balanced breakfast.
- Pack one in a lunchbox with fruit and a thermos of coffee. For a protein-rich bedside snack idea, see our write-up on cottage cheese before bed.
Storage and reheating tips
- Room temperature: Store scones in an airtight container for up to 24 hours to preserve their crisp edges.
- Refrigerator: Keep in an airtight container for 3–4 days. If berries were used, consume sooner to avoid sogginess.
- Freezer: Flash-freeze on a sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
- Reheating: Warm in a 325°F (165°C) oven for 5–8 minutes, or microwave a single scone 10–15 seconds for soft warmth. Ensure the center is hot before serving.
Helpful cooking tips
- Measure almond flour by spooning it into the cup and leveling; don’t scoop directly with the measuring cup — it packs.
- Mix until just combined. Almond flour scones become dense if overworked.
- If the dough seems crumbly, add a teaspoon of milk or an extra egg white. If too wet, sprinkle in a tablespoon of almond flour.
- Use cold berries only if frozen; thaw and pat dry before folding to prevent excess moisture.
- For a dairy-free/vegan version, use melted coconut oil and a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 5 minutes).
Creative twists
- Blueberry-lemon: Use only fresh berries and add 1/2 teaspoon extra lemon zest.
- Chocolate-orange: Replace lemon zest with orange zest and use dark chocolate chips.
- Savory herb: Omit maple syrup and chips/berries; add 1/2 cup grated sharp cheddar and 1 tbsp chopped chives.
- Vegan/low-sugar: Swap maple for a sugar-free syrup, use flax egg, and skip chips.
- Nut-free adaptation: If a nut-free household is required, try a tested sunflower seed flour blend (note: texture will differ).
Common questions
Q: Is this recipe gluten-free?
A: Yes — with almond flour as the base these scones are naturally gluten-free, but ensure your baking powder and other ingredients are certified gluten-free if cross-contamination is a concern.
Q: Can I make these ahead?
A: Yes. Bake, cool completely, and refrigerate for up to 3 days or freeze for months. Reheat in the oven for best texture.
Q: Can I skip the egg?
A: Replace 1 large egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). Texture will be slightly denser.
Q: Why did my scones come out wet in the middle?
A: Likely underbaked or the berries released too much moisture. Bake a couple minutes longer and avoid overfilling with juicy fruit — pat berries dry before folding.
Q: Will almond meal work instead of almond flour?
A: Yes, but almond meal is coarser and can produce a slightly grainier crumb. Sift or pulse meal in a food processor for a finer texture.
Q: Can I make these into smaller bite-sized scones?
A: Absolutely. Reduce bake time by a few minutes and watch for a lightly golden edge.
Conclusion
These almond flour scones are a go-to when you want something homemade without a long commitment — tender, customizable, and friendly to quick mornings. If you enjoyed baking these and want more bread and sweet bake inspiration, check the Sweet Bakes breads collection for ideas and variations.
Print
Almond Flour Scones
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
Quick and tender almond flour scones, perfect for busy mornings or brunches, with a delicious nutty flavor and flexible mix-ins.
Ingredients
- 2 cups Almond Flour
- 1 large Egg
- 2 tablespoons Maple Syrup
- 4 tablespoons Melted Butter or Coconut Oil
- 1 tablespoon Baking Powder
- 1 cup Chocolate Chips
- 1 cup Fresh Berries
- 1 teaspoon Lemon Zest
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl whisk together almond flour and baking powder until evenly combined. Stir in lemon zest.
- In a separate bowl whisk the egg, melted butter (or coconut oil), and 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 chocolate chips and/or fresh berries.
- Scoop the dough into 6 equal portions and place them on the prepared sheet. Flatten each 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 for 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Notes
For a less sweet scone, reduce maple syrup to 1 tablespoon. Store in an airtight container for up to 24 hours; refrigerate for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American