Almond Flour Scones
Published
This almond flour scones recipe uses a simple melted butter method for an easy, no-fuss dough. The baked scones are moist, tender, and lightly crumbly without being dry, making them perfect for afternoon tea or coffee. These gluten-free scones have a soft texture, a natural nuttiness from almond flour, and are finished with a lightly sweet vanilla icing.
I do love a gluten-free scone, but I wanted to work with almond flour and keep this recipe as easy as possible for homemade baking. After a few test rounds, I landed on this almond flour scones recipe as a simple, straightforward option that anyone can make. Traditional scones rely on cold butter cut into the dry ingredients, but using melted butter here creates a tender crumb and a no-fuss dough that’s much more beginner-friendly.
These are meant to be soft-style scones, not the dry, crumbly British-style version, so expect a moist texture that holds together beautifully. I finish them with a simple vanilla icing, but both the scones and the icing are easy to customize with different flavors if you want to make them your own. If you give these a try, I’d love to hear how you enjoy them.
Things I learned While Testing
- Chill the dough. Almond flour dough is much softer than traditional scone dough. A quick 10–15 minutes in the freezer makes it easier to shape without sticking.
- Dampen your hands instead of adding flour. If the dough feels sticky, lightly wet your hands when shaping the disc. Adding more almond flour will make the scones dry.
- Keep the disc thick. Press the dough into a disc about 1 inch tall. If it’s too thin, the scones bake too quickly and lose their tender texture.
- Watch the color, not the clock. These are soft-style scones. Pull them from the oven when the tops are just lightly golden. Overbaking is the main reason almond flour scones turn dry.
- Cool completely before icing. Almond flour retains heat longer than wheat flour. Warm scones will cause the icing to melt and soak in instead of sitting on top.
- Use melted butter on purpose. Melted butter is what gives these scones their moist, tender crumb and makes this recipe much easier than traditional cut-in-butter methods.
- Be mindful of moisture when adding mix-ins. Scones are easy to customize with different flavors, but avoid adding wet ingredients like frozen blueberries or freshly cut strawberries, which can add too much moisture and affect the texture.
Almond Flour Scones
Ingredients
For the Scones
- 3 cups almond flour
- ¼ tsp salt
- 2 tsp baking powder
- ¼ cup sugar
- 4 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk, plus more for brushing on top
- slivered almonds for sprinkling on top
For the Icing
- ¾ cup powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper, and set aside.
- Combine your almond flour, salt, and baking powder in a medium bowl and set aside for later.
- In a large bowl, mix together the melted butter and sugar, then mix in the egg and the vanilla until fully incorporated.
- Add in the flour mixture to the wet ingredients and slowly combine until just starting to come together, but not completely mixed.
- Add in the milk and then mix the rest of the way until a soft dough has formed.
- Wrap the bowl tightly with plastic wrap and chill in the freezer for about 10-15 minutes. This will help the dough be more workable and not quite as sticky when shaping your scones.
- Place your dough on a clean surface and shape it into a ball. With your hands, carefully press into the dough with your fingers to flatten the ball and make a thick disc shape.
- Cut your disc into 6 triangle scones and carefully transfer them to your prepared baking tray.
- Use a little extra mix to brush the tops of the scones, then sprinkle and arrange the slivered almonds onto the tops before baking in the oven for 18-20 minutes. When done, the tops should be just starting to brown.
- While the scones are baking, make your icing by combining the powdered sugar, 1 tbsp of milk, vanilla extract, and salt.
- Mix and determine how loose you want your icing. If you want it looser, just add more milk 1 teaspoon at a time.
- Once the scones are out of the oven, allow them to cool completely on the tray before drizzling the icing over them with a spoon and moving them to a serving platter.
Notes
- Skip the icing: Leave it off for a lightly sweet breakfast-style scone.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Scones Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking tray with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together 3 cups (240g) almond flour, ¼ tsp salt, and 2 tsp baking powder until evenly combined and lump-free.
Mix the wet ingredients: In a large bowl, stir together 4 tbsp (56g) melted butter and ¼ cup (50g) sugar until glossy and smooth. Add 1 large egg and 1 tsp vanilla extract (3mL) and mix until fully incorporated and slightly thickened.
Start the dough: Add the dry mixture to the wet ingredients and stir slowly. The mixture will look sandy and slightly crumbly at this stage and should not be fully combined yet.
Add the milk: Pour in 2 tbsp (30mL) milk and continue mixing until a soft, slightly sticky dough forms with no dry patches remaining.
Chill the dough: Cover the bowl tightly with plastic wrap and place it in the freezer for 10–15 minutes. The dough should feel cooler, firmer, and less sticky, which makes it easier to shape.
Shape the disc: Transfer the dough to a clean surface and gently form it into a ball. Press it down with your hands into a thick disc about 1 inch tall. The dough should feel soft but manageable.
Cut the scones: Slice the disc into 6 equal triangles and carefully transfer them to the prepared baking tray, leaving space between each one.
Brush and top: Lightly brush the tops with a little extra milk, then sprinkle with slivered almonds.
Bake the scones: Bake for 18–20 minutes, until the tops are just lightly golden. Do not wait for deep browning, or the scones may dry out.
Make the icing: In a small bowl, whisk together ¾ cup (75g) powdered sugar, 1 tbsp (15mL) milk, 1 tsp vanilla extract, and a pinch of salt until smooth and pourable. The icing should be thick but drizzle easily from a spoon. Add more milk 1 tsp at a time, if you prefer a thinner glaze.
Drizzle and serve: Once the scones are completely cool, use a spoon to drizzle the icing over the tops. Let the glaze set for a few minutes, then transfer to a serving platter and enjoy.
Flavor Variations and Mix-Ins
- Fresh blueberries and a little lemon zest for a bright, bakery-style scone
- Chocolate chips or chopped dark chocolate for a sweeter version
- White chocolate with orange zest for a citrus twist
- Chopped toasted almonds or pecans for extra crunch
- A pinch of cinnamon or almond extract for added warmth
- Swap the vanilla icing for a lemon or orange glaze to match your mix-ins
Serving Suggestions
These almond flour scones are one of my favorite things to set out for a relaxed breakfast, a casual brunch, or an afternoon coffee break. I love serving them warm with a cup of coffee or tea, a bowl of fresh berries on the side, and something creamy like daily-free yogurt or whipped cream. If I’m putting together more of a spread, I’ll add almond flour crepes, a crustless spinach quiche, or even gluten-free croissants to make it feel like a little bakery-style table at home.
Storage Instructions
Store the almond flour scones in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to 7 days. These scones also freeze well. Wrap each un-iced scone tightly in plastic wrap, place them in a zip-top bag, and freeze for up to 2 months. Thaw at room temperature and add the icing after thawing for the best texture.
