Almond Flour Scones
Whether you’re looking for a quick breakfast on the go solution or a late afternoon tea companion, these gluten-free scones are for you! I wanted to create Almond flour scones that would be light, airy, fluffy, bright, and slightly sweet. I love this healthy scone recipe and these light and delicate gluten-free scones. They have such a beautiful almond, lemon, and vanilla aroma.
Nut Flour Baking
I have several variations of nut flour scones. I call these my “little miss sunshine” almond flour scones since they beam with light and brightness. Biting into one is like eating a comforting and yet refreshing glass of lemonade with delicate hints of almond and vanilla in the background.
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Healthy Scone Recipe
I am all about baking with nut flours and minimal sweeteners. Be sure to use real maple syrup (you wouldn’t believe how many fakers are out there!) Turn that bottle around and read the ingredient list on the back to be sure there’s nothing but pure maple syrup in there. Hopefully, you can find an organic option.
Want more Gluten-Free Scones?
Are you loving these scones but want to try a new flavor profile? I also have a recipe for Hazelnut Chocolate Scones. If you’re craving more Paleo-friendly, gluten-free scones, send me a message and let me know so I can get right on that.
Almond Flour, Lemon, Vanilla SconesPrint Recipe
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- 350 grams almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup healthy oil, avocado, coconut (melt first), macadamia nut, or grapeseed oil
- 1 tsp vanilla extract
- 3 lemons zest from 3 lemons (Increase or decrease depending on the desired lemony-ness), finely grated lemon skin, don't go beyond the bright yellow the white part is bitter.
- 1/4 cup maple syrup
- 2 eggs
- 1/3 cup chopped almonds, if you don't like the added crunch and chew of almond pieces you can omit this.
- Preheat your oven to 300 Degrees Fahrenheit, and be sure you position your oven rack in the upper-middle height slot.
- Line a baking sheet with parchment paper and set it aside.
- In a large bowl or stand mixer, combine the almond flour, salt, and baking soda. Give it a good stir to make sure all the dry ingredients are well distributed.
- In a separate bowl, crack your eggs and whisk them slightly.
- To the bowl with the eggs, add the maple syrup, oil of your choice, lemon zest, and vanilla extract. Stir it together to marry the ingredients and make sure the zest is evenly distributed.
- Add the egg mixture to the dry ingredients in your big mixing bowl and mix well until it is a well-combined dough.
- If using, mix in your chopped almonds.
- Grab your baking sheet and a 1/4 cup measuring cup and drop the batter in 1/4 cup size on the baking sheet. I like to shape mine into little mounds. Be sure to leave just a little room for them to grow. It will make about 11 scones.
- Bake for about 45 minutes - they should be slightly brown on top, and an inserted toothpick should come out clean.
- Remove from oven and let them cool down a bit before enjoying (about 5-10 minutes).