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.
Almond Flour Scones
Cook
Total
Yield 8
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 2/3 – 3/4 cup Enjoy Life mini chocolate chips
- 2 large eggs, lightly beaten
- 1/4 cup honey
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, salt, baking soda, coconut, and chocolate chips.
- Add the beaten eggs and honey. Stir until thoroughly combined.
- Place the dough on a cutting board and pat it out into a circle that is 1/2 inch thick.
- Cut the circle into eighths.
- Use a spatula to transfer the pieces to the lined baking sheet, leaving space between them. Reshape if needed.
- Bake for approximately 12 minutes until golden brown on the tops.
- Cool on the baking sheet for 5 – 10 minutes and server warm.
Courses Bread, Dessert
Disclosure: This post contains one or more affiliate links. If you click on a link and buy something, I receive a small percentage of the sale.
These look awesome! I’m pinning these 🙂
I’ve enjoyed some almond flour scones very similar to these, but without coconut. Love that addition, Linda! I’ll definitely give these a try soon. 🙂
Shirley
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?
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.
These look great! Is it possible to substitite coconut, or to leave it out? Thanks for all your recipes!
Thanks for the reply! Although, I did try it with coconut flour and it did.not.work.well 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!
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
So glad to hear that everyone enjoyed the recipe! Thanks for letting me know and sharing your changes.
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!
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.
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.
Wondering if you know any replacement for the eggs? Just found out I’m allergic to them 🙁
Sorry, but I don’t have experience with egg substitutes.
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”
Use 1TB ground flax seed and 3TB water per egg instead! I use this a lot in vegan cooking!
Can I use stevia instead of honey?
I’m low carb as well as gf
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 :*)
Blessings,
Tammy
I’m sorry, Tammy, but I don’t have experience with using egg substitutes. If you give it a try, let us know how it turns out.
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!
Do you gave calorie count?
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. 🙂
I’m glad they were a hit! Thanks for letting me know.
Made these tonight and wow love love love them. So fast and easy.
Made last week. Type 1 diabetic and did not raise bs. Making with walnuts and raisins today. Thanks Great recipe.
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!!!!!
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.
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.
Sorry, but no I don’t. This is the only scone recipe I currently have, and since I can’t eat dairy any more, I won’t be making cheese scones.
Maybe it was just my first batch, but these were really soft and not “scone-like” in texture at all. Scones are dry and crumbly with very little in the way of “sweet”. I feel like there were more like a cookie recipe.
I did like the ingredients though, and the kiddos thought of putting them in small cupcake tins. Not sure how important the parchment is, which would be difficult (maybe a little coconut oil?) but I think we’ll try that next to get that crumbly signature texture.
These came out very well using coconut flour in place of shredded coconut and blueberries instead of chocolate chips. I did have to cook them an extra 7-8 minutes.
Is there supposed to be a liquid in the recipe? (Besides egg and honey?)
I’ve tried baking for 25 minutes and it’s still crumbly and doughy.
I’m sorry you’re having problems. It might be a difference in ingredients or even your oven. There is no liquid other than the egg and honey. I’m not sure what you mean by crumbly and doughy. Scones are typically dry, though the the almond flour in this recipe makes them more moist than a typical scone. Maybe that’s what you mean by doughy. Make sure it’s not more than 1/2 inch thick. It shouldn’t take more than 15 minutes to bake and make sure you let it cool down to warm but not hot temperature.
1Oh my goodness!!! These scones are amazing!!!
I sell gluten and dairy free baked goods, at our local farmer’s market. There is a real market for gluten free here. Dairy free is a huge bonus. My rule of thumb is, “If I can’t eat it, I won’t sell it.
I am allergic to rice and potatoes, so I am allergic to rice and potatoes. So, none of my gluten free baked goods have rice or potato flour. I have developed a gluten free flour mix, that I can eat, but it just makes dry, crumbly scones, that don’t hold together. Yechhh!!
After two major fails, I decided to try a recipe with almond flour, and when I looked online, I found this recipe. I substituted 1 cup of fresh blueberries, for the chocolate chips. After rinsing and patting them dry, I sprinkled 2 Tbsp of organic sugar over them and tossed them in a bowl, to coat. Then, I toss 2 Tbsp of my gluten free flour mix. To prevent breaking up my berries, I knead them into the dough just before I form it into the circle.
My husband is just raving about how good they are. To help with sales, I always give out samples, at my booth. We shall see how well they sell tomorrow, at farmer’s market. ;D. I’m sure I will sell out of them.