Okay, I’ve got a little secret to share that’ll change your scone game forever! These almond flour scones are my kitchen MVP—light, tender, with a subtly nutty flavor that feels fancy but is ridiculously easy to pull off. When I first experimented with almond flour, I half-expected my scones to turn into dense little bricks, but nope! They come out perfectly crumbly on the outside and soft inside, with just the right hint of sweetness. Plus, if you’re like me and occasionally dodge gluten or just want something a bit different than your usual flour, these are pure magic. Grab your mixing bowl, because once you taste these, regular scones might just be jealous.
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Ingredients
For the Main Dish:
2 ½ cups almond flour (blanched is best)
2 tbsp coconut sugar or granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup sour cream or Greek yogurt
2 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt until everything looks evenly mixed and there aren’t any lumps hiding.
Step 2:
In a smaller bowl, beat the eggs, sour cream, melted butter, and vanilla extract until smooth and glossy. This combo keeps the scones moist and tender.
Step 3:
Pour the wet ingredients into the dry mix and fold gently using a spatula or spoon. Be careful not to overmix; the dough should come together but still look a little shaggy. If it feels too sticky, sprinkle just a bit more almond flour.
Step 4:
Turn the dough out onto a lightly floured (yes, a little almond flour) surface and pat it into a circle about 7 inches wide and 1-inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges—like cutting a pizza.
Step 5:
Transfer the wedges to your baking sheet with some space in between. Optional: brush the tops with a touch of cream or an extra egg wash for that golden shine.
Step 6:
Bake for about 18 minutes or until the scones are golden brown on the edges and firm to the touch. Let them cool a bit before digging in—though honestly, warm straight from the oven is irresistible!
Variations & Tips
Add ½ cup of fresh or freeze-dried berries for a bright, fruity twist.
Swap sour cream for full-fat Greek yogurt to save a little fat without losing moisture.
For a dairy-free version, use coconut yogurt and melted coconut oil instead of butter.
If you want a sweeter scone, stir in 2 tbsp honey or maple syrup with the wet ingredients.
Keep an eye on baking time as ovens vary—start checking at 15 minutes to avoid overbaking.
Store leftovers wrapped tightly in the fridge and reheat gently in a toaster oven for that fresh-baked feeling.
How I Like to Serve It
These almond flour scones are my favorite companion for a lazy weekend brunch, slathered with a pat of butter and a drizzle of local honey. They pair beautifully with a warm cup of tea or coffee, especially on crisp fall mornings. For a special treat, I spread cream cheese and layer fresh strawberries on top—hello, instant fancy snack!
Notes
Because almond flour is naturally moist, these scones keep best refrigerated and are best eaten within 2-3 days.
You can freeze unbaked wedge-shaped dough on the baking sheet, then bake straight from frozen—just add a few extra minutes to the baking time!
Closing: Trust me, once you master these almond flour scones, they’ll become your go-to whenever you want something tender, flavorful, and a little bit special.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
