10-Minute Irresistible Almond Flour Scones for Quick Bliss

These 10-Minute Irresistible Almond Flour Scones are gluten-free, quick, and customizable for a delightful treat.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 scones

Course: Breakfast

Cuisine: Gluten-Free

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups Almond Flour Finely ground for best texture
1 tablespoon Baking Powder Helps create a light fluffy texture
1 Egg Can be substituted with a flax egg
1/4 cup Maple Syrup Can substitute with honey or agave
1/4 cup Melted Butter or Coconut Oil Coconut oil for dairy-free option

Optional Add-ins

1/2 cup Chocolate Chips Add according to preference
1 cup Fresh Berries Frozen can be used in a pinch
1 tablespoon Lemon Zest For added flavor

Equipment

mixing bowl
Whisk
Spatula
Baking Sheet
Parchment paper
Ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour and baking powder until well blended.
In a separate bowl, whisk together egg, maple syrup, and melted butter until smooth.
Gently fold the wet mixture into the dry ingredients until just combined.
Fold in desired optional add-ins, being careful not to break the berries.
Portion the dough into mounds (about 1/4 cup each) on the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes until golden brown and firm to the touch.
Let cool for a few minutes on the baking sheet, then transfer to a wire rack.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Enjoy warm with clotted cream or jam for an indulgent treat.

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