Almond Flour Scones (Gluten Free)
These scones are crafted with almond flour, and honestly, perhaps all scones ought to be—regardless of whether you require them to be gluten-free or not. They are utterly scrumptious, featuring perfectly soft interiors and golden surfaces that provide a light crunch around the edges. Jammy bursting blueberries, lemon zest, and a light dusting of raw sugar elevate them to the next level!
I didn’t invent this concept on my own. When I released my Blueberry Scones, which are prepared with whole wheat or all-purpose flour, I received numerous inquiries on how to adapt the recipe with almond flour.
Since almond flour has become my preferred flour over the last year or two, I had to figure it out. Even though they are composed entirely of almond flour, the scones don’t have an overpowering almond flavor. They are straightforward to make with basic, nutritious, lower carbohydrate ingredients, making them a victory all around.
It took seven attempts to perfect the recipe. Along the way, it transformed into the topping for a Peach Cobbler. I’m thrilled with this recipe and all the variations you’ll discover below.
How to Create Almond Flour Scones
Substituting almond flour for traditional flour required multiple modifications from the original recipe. I maintained the flour quantity, but adjusted everything else. Here’s a summary if you’re interested.
- Included an egg for structure, as they crumble without it
- Reduced butter, since almond flour already contains some fat
- Less sugar, since almond flour doesn’t mute the sweetness like standard flour does
- Less Greek yogurt and no milk, as almond flour is naturally moist and less absorbent
- Fewer blueberries, since we decreased the volume with all the other reductions
A Few Observations
- No pastry cutter required. Unlike traditional scones, which need cool chunks of butter to form tender pockets, these almond flour scones resulted better with melted butter. It’s simple to mix the dough together.
- The dough is fragile. Utilize a sharp chef’s knife to slice through the blueberries, then employ a pie server, ideally, or a small metal spatula to transfer the scones to the baking sheet. If they break apart at the edges, you can easily press them back together. It resembles working with Play-Doh.
- Leave space around each scone. They expand, and you’ll want to ensure they don’t touch each other.
Watch How to Create Scones
Recommended Flavor Variations
You can take this blueberry scone recipe in numerous directions.
Berry scones
Substitute the blueberries with other berries, such as raspberries, blackberries (halved if large), or sliced strawberries. You can retain the lemon zest or change to orange.
Cherry scones
Halved and pitted cherries would be delightful. Exclude the lemon zest and incorporate 1/2 teaspoon almond extract to amplify the almond flavor, which pairs wonderfully with cherries.
Chocolate chip scones
Exclude the fruit (including the zest) and use up to 3/4 cup chocolate chips. I experimented with a combination of ½ cup semi-sweet chocolate chips and ½ cup toasted chopped pecans, and was pleased with the outcome.
Savory cheddar scones
Omit the fruit (including the zest) and decrease the sugar to 1 teaspoon. Mix in 3/4 cup shredded sharp cheddar cheese, and 3 tablespoons chopped green onion if you’d prefer them extra savory. This scone has become one of my all-time favorite snacks!
Please share how your scones turn out in the comments! I love receiving your feedback.
Print
Almond Flour Scones (Gluten-Free)
These scones are prepared with almond flour, yet they’re as delightful as traditional scones (if not superior!). The recipe is gluten-free and straightforward to make. This recipe yields 8 blueberry lemon scones; you’ll find flavor variations within the post.
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently until mixed.
- In a small to medium bowl, mix together the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the blend into the other dry components and whisk to combine.
- In the smaller bowl, mix together the butter, yogurt and egg, and whisk until thoroughly blended. Add the wet mixture to the dry mixture, and stir to incorporate. Careful fold in the blueberries.
- Transfer the dough onto a clean surface, gently fold it over a couple of times, then mold it into a circle about one inch thick all around. Sprinkle the turbinado sugar evenly over the dough, if desired.
- Use a sharp chef’s knife to cut the round into 8 equal wedges. Separate the slices and arrange them on the prepared baking sheet (I prefer using a pie server for moving them), leaving several inches around each scone. If a scone breaks apart, gently reshape it and tuck in any stray blueberries.
- Bake for 15 to 18 minutes, until the scones are becoming golden brown on top. Savor them warm, or let them cool to allow the flavors to develop. Leftover scones store well for up to 3 days at room temperature or up to 6 months in the freezer.
Notes
Recipe adapted from my Blueberry Scones made with wheat flour.
*Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s almond flour with great outcomes.
Nutrition
The information displayed is an estimate provided by an online nutrition calculator. It should not be regarded as a replacement for a professional nutritionist’s guidance. See our complete nutrition disclosure here.
Post Comment