Almond Flour Scones


Mother’s Day is almost here.  My oldest child was born four days before Mother’s Day.  That was a special day for me (it also means we have a birthday coming up).  With Mother’s Day in mind, I came up with this almond flour scone recipe, and it was taste tested and approved by that same child who is now an adult.

As I have mentioned before, I am now eating grain free with the exception of special occasions.  Mother’s Day is a special occasion, but if I can come up with a grain free treat, then that’s my preference.

These gluten-free almond flour scones are high in protein and low in carbohydrates compared to a typical scone.  They do contain honey and chocolate chips, so they are still a treat for me.

They would be perfect for a Mother’s Day breakfast, brunch, or tea time snack.  With only seven ingredients, they don’t take long to make, and dad and the kids could probably handle it on their own.

5.0 from 3 reviews
Almond Flour Scones
Recipe type: Bread, Dessert
Cook time: 
Total time: 
Serves: 8
  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, salt, baking soda, coconut, and chocolate chips.
  3. Add the beaten eggs and honey. Stir until thoroughly combined.
  4. Place the dough on a cutting board and pat it out into a circle that is ½ inch thick.
  5. Cut the circle into eighths.
  6. Use a spatula to transfer the pieces to the lined baking sheet, leaving space between them. Reshape if needed.
  7. Bake for approximately 12 minutes until golden brown on the tops.
  8. Cool on the baking sheet for 5 – 10 minutes and server warm.


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  1. Jori says

    I made these this morning and they were terrific!! I was wondering if you have tried this recipe with any other type of flour before? I was thinking I might try coconut flour or my homemade gluten-free mixture of 1 lb white rice flour and 1/2 cup tapioca flour. Do you think either of those might work?

    • says

      Jori, I really don’t know how those would work. Almond flour is pretty different than coconut flour which absorbs lots of liquid, and it has a lot more fat than a typical gf flour mix. You’re on your own, but if you give it a try, let me know how it goes.

  2. Jo says

    These look great! Is it possible to substitite coconut, or to leave it out? Thanks for all your recipes!

  3. Jori says

    Thanks for the reply! Although, I did try it with coconut flour and it AT ALL! I ended up having to use so much water and another egg. They just don’t taste right to me, but my husband and my son were eating them up. Because I had to add so much liquid, it made three scones once all was said and done. Whoa!

  4. Susan Guest says

    I made at the request of my daughter. I used Trader Joe’s almond meal, added 1/2 a teaspoon organic vanilla extract and 1/4 teaspoon of almond extract. I brushed the top with a tablespoon of melted butter, although I am not sure it was needed. The
    chocolate I used was Scharfenburger bittersweet chunks and I chopped them up. My daughter and my husband loved these and we all thought they tasted like a big chocolate chip cookie. The only problem we had was that we each ate two instead of one as planned. We will make these again – a new family favorite. I might try a bit of brown sugar in place of part of the honey to reinforce the cookie flavor. I think I will cut smaller. I did find I needed to bake them about 4 minutes longer – probably my oven.
    This was so great I am going to try other recipes from your site. Thank you, Susan

  5. Javalika says

    I lOVE these. i have made them often. At times I just crave something with my coffee that is not loaded with carbs. my kids eat them saying “cookies” so that is just awesome!

  6. Ashley says

    Do you think it would alter the final product too much if I subbed out the honey with stevia? Might not stick together as well? We don’t do fructose in my family.

    • says

      Yes, it might not stick together as well but hopefully the eggs will be enough to hold it. You might need to add just a little liquid such as water or any type of milk. It’s worth a try, though.

  7. Deanna says

    Wondering if you know any replacement for the eggs? Just found out I’m allergic to them :(

    • Tammy Hengst says

      Linda Etherton,
      ME TOO :*)
      JUST found out with blood work… Hoping once I detox and down the road with the allergy elimination diet I’m doing I will be able to have them at some point. We’re doing Lyn-Genet Recitas “The Plan”

  8. Tammy Hengst says

    Cannot wait to try this recipe :*)
    But I am allergic to eggs, what can I substitute?
    Obviously I am a new be as I’ve jus found out from blood work….
    Anyway, please email me your response…….
    thank you :*)

  9. Rayleen says

    While I don’t use it often, just when I run out of eggs, you might try a ground flaxseed substitute for the eggs. Ahead of time, just mix 1 tbs ground flax to 3 tbs of water per egg needed. As it sits you will see that the mixture will thicken and get slippery, that’s when you would mix it with the honey – worth a try :) Good luck!

  10. Cindy W. says

    Hi Linda,
    Thank you for sharing this recipe. I made them for Mother’s Day brunch at my daughter’s and everyone loved them – and had 2 each. And I’m the only one gluten free! I had no leftovers to bring home. I need to make them again. :)

  11. marjorie says

    Made last week. Type 1 diabetic and did not raise bs. Making with walnuts and raisins today. Thanks Great recipe.

  12. Jamie says

    I love these. They are amazing and I haven’t found a person who has tried them that didn’t love them or that wasn’t completely amazed that they are lower glycemic/and GRAIN FREE! These are fabulous for a quick healthful breakfast! Instead of chocolate chips I often use dried cranberries and a few white chocolate chips and add some cinnamon to the dry ingredients as well when mixing. I have blueberry ones in the oven as we speak! Thanks for the awesome recipe!!!!!

  13. Lynn says

    I love using almond flour and also love Enjoy Life chocolate chips so when I found your recipe on Pinterest and decided to try it. I found that I didn’t have enough honey, so I substitued agave. I really like this recipe because it uses ingredients I usually have on hand. The scones are in the oven as I type this so I don’t know how they taste just yet. After reading the other comments, I am pretty sure that they will be great. Thank you for sharing your recipe.

    PS I am going to have to cook them a little longer than what the recipes says….12 minutes and they are still very light on top.

  14. geraldine says

    I was wondering if you have a recipe for cheese scones as well. Love the almond scones since they are gluten free. Thanks so very much for the recipes.

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