These Almond Flour Scones are a gluten-free, egg-free, and dairy-free treat with a classic American scone texture. These scones are made with only six wholesome ingredients.
I love classic simple baking recipes but I’m particularly crazy about making plant-based versions that taste the same, have the same texture, and are all around healthier and simpler, like I did with my Banana Scones, Lemonade Scones, and Vegan Chocolate Chip Scones.
Ingredients and Substitutions
- Almond Flour – Use high-quality, finely ground almond flour for the best texture. Almond meal can be substituted, but the scones may be denser.
- Tapioca Flour – Choose organic tapioca flour or arrowroot flour for a similar binding effect.
- Coconut Cream – Use full-fat, unsweetened coconut cream. Canned coconut milk can be used as an alternative, but may result in a slightly thinner consistency.
- Maple Syrup – Use pure maple syrup. Honey or agave nectar can be used as substitutes.
- Baking Powder – Ensure you’re using aluminum-free baking powder.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Salt – Choose fine sea salt or Himalayan pink salt.
How to Make Almond Flour Scones
This is a simple recipe that requires a specific technique for shaping the scones. You can read all about it in the recipe card further down and use the pictures below for details.
Combine all the dough ingredients in a mixing bowl.
Stir with a spatula until if forms a sticky dough.
Flatten the dough into a thick disk by pressing it.
The dough should be about 1-inch thick.
Press sliced almonds on top of the dough.
Cut the dough into six triangles like a pizza.
Expert Tips
- Allow the dough to rest for 10 minutes before shaping to give the tapioca flour time to fully hydrate.
- Oil your hands and the dough lightly to prevent sticking when shaping the scones.
- Be gentle when cutting the dough to maintain the flaky texture.
- Space the scones apart on the baking sheet to allow for even cooking and browning.
- For a more golden-brown top, brush the scones with a little coconut cream or plant-based milk before baking.
- Adjust baking time as needed, as oven temperatures can vary. The scones should be lightly golden and firm on the outside.
- Let the scones cool completely before serving to ensure they reach the perfect crisp-tender texture.
- For variation, try folding in fresh or dried fruit, chopped nuts, or spices like cinnamon or cardamom.
- These scones freeze well. Simply reheat them in the oven or toaster before serving.
More Plant-Based Scone Recipes
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Almond Flour Scones
Ingredients
- 2 ½ cups Almond Flour
- ⅔ cup Tapioca Flour - or arrowroot flour
- ½ cup Coconut Cream - shake can before measuring
- ¼ cup Maple Syrup
- 3 teaspoons Baking Powder
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Oil the paper with cooking oil spray. Set it aside.
- In a mixing bowl, add almond flour, tapioca flour, maple syrup, coconut cream, vanilla, and salt if used.
- Stir with a rubber spatula until it forms a sticky dough that is consistent. You shouldn't see any white lumps of tapioca flour. It takes a good 2 minutes to get a dough that comes into a soft smooth dough ball. It should not be liquid or too soft. If it is, add a bit more tapioca flour, up to 3 tablespoons extra, not more. Set it aside for 10 minutes at room temperature. This gives the starch time to absorb the liquid and the dough to firm up a little.
- Oil your hands with cooking oil spray. Grab the dough and smoothen it into a ball. Release it in the center of the baking sheet and press down into a 1-inch (2.5 cm) thick circle.
- Sprinkle some sliced almonds on top of the dough and press them to stick to the top.
- Cut the scones with a lightly oiled sharp knife to form 6 triangles. Try to push the triangles apart slightly so the scones don't touch each other too much.
- Bake the scones on the center rack for 30 minutes at 350 °F (180 °C) until golden brown on the top.
- Remove from the oven, use the knife used before, and push each triangle away from each other on the baking tray to leave about a thumb of space between them.
- Return to the oven for 12-15 minutes until the sides of each scone are brown and cooked.
- Let the scones cool down for an hour on the baking sheet before enjoying. They crisp and firm up as they cool down.
Thank you for sharing this recipe!
6scones are 484 cal sir 1 scone is 484 cal?
That’s per scone
Puedo sustituir la harina de tapioca por harina de bambú?
I’ve never tried bamboo flour, so I can’t confirm
Can you add fruit to this?
You can add dried fruit without issue, freeze-dried fruits, or a few frozen blueberries or strawberry slices. If you add too many berries, it might make the batter a bit soggy.
Thanks for posting this recipe. Is there a replacement for tapioca flour?
You can try with cornstarch or potato starch instead.