I make several versions of my gluten-free nut flour scones, and they never last long in our house. Since they're baked with almond flour and some maple syrup for sweetness, they are little treats that you can feel good about enjoying.
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).
Enjoy these again and again. Just pop into your toaster oven for about 2 minutes, and they'll warm through, and the fragrant vanilla and bright lemon flavors will fill your kitchen again.