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Quick Gluten-Free Almond Flour Scones

Quick Gluten-Free Almond Flour Scones for a Cozy Morning Treat

Enjoy delightful Quick Gluten-Free Almond Flour Scones in under 20 minutes, perfect for breakfast or an afternoon pick-me-up!
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups Almond Flour Provides gluten-free structure.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 2 tablespoons Maple Syrup Can replace with agave syrup.
  • 1/4 cup Melted Unsalted Butter or Coconut Oil Coconut oil for dairy-free option.
  • 2 teaspoons Baking Powder For leavening.
Optional Add-ins
  • 1 cup Chocolate Chips For sweetness.
  • 1 cup Fresh Berries Blueberries or raspberries recommended.
  • 1 teaspoon Lemon Zest Adds refreshing citrus flavor.

Equipment

  • Oven
  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • whisk
  • spatula
  • Spoon or Cookie Scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a medium mixing bowl, whisk together the almond flour and baking powder until combined.
  3. In a separate bowl, whisk together the egg, maple syrup, and melted butter or coconut oil until smooth.
  4. Pour the wet ingredients into the dry mixture and gently fold them together until just combined.
  5. Scoop the dough into mounds and place them on the prepared baking sheet, leaving space between each.
  6. Bake for 15-18 minutes until golden brown and firm to the touch.
  7. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 3gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Store leftover scones at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days. Freeze unbaked dough or baked scones for up to a month.

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