Almond Flour Scones and Nut Flour Baking
Whether you’re looking for a quick breakfast on the go solution or a late afternoon tea companion…these gluten-free scones are your buddy! I really wanted to create something that would be light, airy fluffy, and also bright and slightly sweet. I love these light & delicate paleo scones! They have such a beautiful almond, lemon and vanilla aroma! I have several variations on these nut flour scones. I call these my “little miss sunshine” scones. 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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I am all about baking with nut flours and minimal (totally raw and natural) 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 a reasonable organic option too. Even with natural sweeteners like maple, honey or coconut sugar I still like to keep it to a low sweetness level. Yes, even real sweets aren’t good in large quantities. That way my treats don’t get too out of hand. But I can still enjoy a little indulgence here and there…life’s supposed to have SOME sweetness right?
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 (aka My Healthy Nutella 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.
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Almond Flour, Lemon, Vanilla SconesPrint Recipe
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- 3 cups 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 all work great.
- 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 all together to marry the ingredients a bit 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).