breakfast · snacks
Basic Almond Flour Gluten-Free Scones
Moist, crumbly and slightly tart almond flour scones are a tasty and delicious treat! Made with no artificial sweeteners and naturally gluten-free!
A little about this recipe
There used to be something so fancy and sophisticated about buying a giant scone from a coffee shop. They seemed classier than a muffin and certainly more mature than a donut. Something about the dense, crumbly texture and the slightly tart flavor was such a treat. It had been years since I’d eaten one, and I became obsessed with pulling it off. It took a few tries, but I was determined to use a natural liquid sweetener (maple syrup) and give them a texture AND flavor as close to a traditional scone as possible. I had a few epic kitchen messes, but one fateful day this recipe was born and we were hooked.
These gluten-free scones are made with almond flour and chilled butter and they cook up crispy and crumbly on the outside and perfectly moist and soft on the inside. It has an amazing traditional scone flavor, that’s not too overly sweet, and has a slight tang to it. We love these scones plain; they are perfect with a cup of coffee or tea! But this is a perfect recipe to customize to your heart’s content. If you want to get fancy you could add an endless variety of add-ins: mini chocolate chips, cranberries and nuts, raisins and cinnamon, blueberries. You get the idea. No matter how you decide to make them, I guarantee this almond flour gluten-free scone recipe will become a snack time/ tea time/ breakfast time favorite!
GREEN BEE GLUTEN FREE
Basic Almond Flour Gluten-Free Scones
Ingredients
Instructions
Preheat your oven to 400°, and line a cookie sheet with parchment paper.
Using a cheese grater, grate 8 tbsp of butter and set it in the freeze.
Mix together all of your dry ingredients in a medium sized bowl. Pull the cold, grated butter from the freezer and stir it into the dry ingredients. Use a knife and a fork to stir and chop up the butter so it's well-incorporated and the mixture becomes crumbly. Place the bowl back into the freezer.
Stir together one egg with the yogurt, maple syrup, and both vanilla and almond extracts in a small bowl. (Reserve the other egg) Whisk well.
Pull the chilled bowl from the freezer and pour in the egg mixture. Use a spatula to stir well, it may take a minute to fully come together. If it is too dry and not incorporating, add some milk one teaspoon at a time.
When the dough is fully mixed, dump it onto your prepared baking sheet and form into a flat disc 8 to 10 inches across and 1 inch thick. Using a sharp knife score the dough into 8 even sized wedges. (If the wedges look too large, you could form it into a rectangle and make smaller sized wedges or even squares.)
Whisk together the reserved egg with a splash of milk and whisk well. Brush the top of the unbaked scone with the mixture. At this point lots of people sprinkle the top with raw, turbinado style sugar. It looks beautiful and gives the scones a sweet, slightly crunchy topping. Since I like to keep these scones as naturally sweetened as possible I sprinkle them with coconut sugar. But obviously both of these are completely optional.
Bake for 15-17 minutes until the top is nicely browned. Let cool slightly and then slice along the scored edges.
