Delicious Quick Gluten-Free Almond Flour Scones in 20 Minutes

Quick Gluten-Free Almond Flour Scones are a delightful breakfast option, combining ease and flavor in under 20 minutes.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 20

Servings: 8 scones

Course: Breakfast

Cuisine: Gluten-Free

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Scone Batter

2 cups Almond Flour The star of this recipe, providing a lovely gluten-free texture.
1 large Egg Acts as a binder.
1/4 cup Maple Syrup Adds sweetness.
1/4 cup Unsalted Butter or Coconut Oil Brings richness and moisture.
1 tbsp Baking Powder Leavening agent.

Optional Flavor Add-ins

1/2 cup Chocolate Chips Tempting option for sweetness.
1/2 cup Fresh Berries Use blueberries or raspberries.
1 tbsp Lemon Zest Adds a refreshing note.

Equipment

Mixing bowl
baking sheet
Parchment paper
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour and baking powder until combined.
In a separate bowl, beat the egg, maple syrup, and melted butter or coconut oil until smooth.
Pour the wet mixture into the dry ingredients and fold together gently.
Fold in optional ingredients like chocolate chips, berries, or lemon zest.
Portion the dough into rounded mounds, placing them on the baking sheet.
Bake for 15-18 minutes until lightly golden.
Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1sconeCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 130mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for a month. Reheat in the oven to enjoy fresh.

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