Irresistibly Quick Gluten-Free Almond Flour Scones Recipe

Delight in these quick gluten-free almond flour scones, ready in under 20 minutes for a perfect breakfast treat.

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Prep Time 5

Cook Time 15

Cooling Time 5

Total Time 25

Servings: 8 scones

Course: Breakfast

Cuisine: English

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scone Base

2 cups Almond Flour Provides a unique texture and is gluten-free
1 large Egg Acts as a binder and provides structure
1/4 cup Maple Syrup Adds natural sweetness
1/4 cup Melted Unsalted Butter or Coconut Oil Introduces richness and moisture; swap for coconut oil for dairy-free
1 tbsp Baking Powder Ensures the scones rise

Optional Add-Ins

1 cup Chocolate Chips For a sweet, chocolatey twist
1 cup Fresh Berries Add bursts of freshness
1 tbsp Lemon Zest Brightens the flavor profile
1/2 cup Chopped Nuts Introduces extra crunch

Equipment

Mixing Bowl
Baking sheet
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour and baking powder.
In a separate bowl, combine the egg, maple syrup, and melted butter or coconut oil.
Pour the wet ingredients into the dry and mix gently until just combined.
Fold in optional add-ins like chocolate chips or fresh berries.
Using about two tablespoons of dough for each, shape them into mounds on the baking sheet.
Bake for 15 to 18 minutes until the tops are golden brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store scones in an airtight container at room temperature for up to 3 days.

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