Almond Flour Scones
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.
Servings: 6 servings
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
Serving: 1serving | Calories: 495kcal | Carbohydrates: 36g | Protein: 13g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 313mg | Potassium: 28mg | Fiber: 6g | Sugar: 26g | Vitamin A: 290IU | Calcium: 213mg | Iron: 2mg