Gluten-Free Almond Flour Scones
Baking with almond flour requires a slightly different touch than traditional wheat flour, but scones are one of the most rewarding places to use it. Because almond meal contains natural fats and no gluten, it produces a tender, crumbly texture that stays naturally rich without needing excessive liquid. These scones come together in a single bowl using cold butter and honey for gentle sweetness. Once baked to a warm golden finish, they offer a delicate, buttery crumb that makes an easy morning or afternoon treat.
Why this one works
- Naturally gluten-free base using finely ground almond flour
- Lightly sweetened with honey rather than refined sugar
- Short prep time with minimal cleanup required
- Rich, tender texture from cold butter distributed through the dough
- Bakes up neatly into eight portable wedges
What you’ll need
- 2 cups (220g) superfine almond flour Superfine flour gives the scones a cohesive, delicate crumb rather than a gritty meal texture.
- 1/4 cup (50g) honey Provides sweetness while lending essential moisture to hold the nut flour together.
- 1/4 cup (60g) cold grass-fed butter Must remain cold so small bits stay distinct in the flour, creating tender pockets as it melts.
- 1 large egg Acts as the primary structural binder for the gluten-free dough.
- 1/2 tsp baking soda Reacts with the natural acidity in the honey to provide gentle lift.
- 1/4 tsp sea salt Balances the honey and brings out the rich flavor of the butter and almonds.
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What to have nearby
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry blender or fork
Step-by-step instructions
Work quickly when cutting the cold butter into the dry ingredients so the butter does not soften from the warmth of your hands. Once the wet ingredients are incorporated, shape the dough gently right on the parchment-lined sheet to minimize handling.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
In a large bowl, whisk together almond flour, baking soda, and salt.
- 3Step 3
Cut in the cold butter until the mixture resembles coarse crumbs.
- 4Step 4
Stir in the honey and egg until a dough forms.
- 5Step 5
Shape into a disc on the baking sheet and cut into 8 wedges.
- 6Step 6
Bake for 18 minutes until golden brown.
- 7Step 7
Allow to cool on the pan for 10 minutes before serving.
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A few things worth knowing
- Cut the cold butter into small cubes before adding it to the bowl to make blending faster.
- Shape the disc evenly on the baking sheet so all eight wedges bake at the same rate.
- Do not skip the 10-minute rest on the hot pan after baking; almond flour baked goods need time to firm up before moving.
Ways to make it your own
- Sprinkle a pinch of sea salt or coarse turbinado sugar over the dough disc before slicing.
- Serve accompanied by clotted cream or fruit preserves.
Serving suggestions
Serve these scones warm after their ten-minute pan rest alongside black tea, fresh espresso, or an iced latte. They pair naturally with a spread of softened butter, berry compote, or fresh fruit for breakfast or afternoon tea.
Storage & reheating
Allow the scones to cool completely to room temperature before transferring them to an airtight container. Keep in a cool, dry place or refrigerate to preserve freshness, and warm gently in a low oven before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the scones need to rest on the baking sheet after coming out of the oven?+
Almond flour does not contain gluten, so the crumb is delicate and fragile while piping hot. Resting allows the structure to settle and firm up.
Can I shape the scones on a cutting board instead of the baking sheet?+
Shaping directly on parchment paper on the baking sheet is recommended because almond dough is soft and transferring pre-cut wedges can cause them to break.
With just a bowl and a baking sheet, these almond flour scones deliver rich flavor and a tender bite in under half an hour.
Gluten-Free Almond Flour Scones
Tender almond flour scones naturally sweetened with honey, cut with cold butter, and baked until golden brown. Ready in under thirty minutes.
Ingredients
- 2 cups (220g) superfine almond flour
- 1/4 cup (50g) honey
- 1/4 cup (60g) cold grass-fed butter
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the honey and egg until a dough forms.
- Shape into a disc on the baking sheet and cut into 8 wedges.
- Bake for 18 minutes until golden brown.
- Allow to cool on the pan for 10 minutes before serving.
Nutrition
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