Almond Flour Scones
It's easy to make these tender Almond Flour Scones packed with sweet chocolate chips. This recipe is gluten free, grain free, and easily made keto friendly too.
Servings: 8 scones
Calories: 307kcal
Ingredients
- 2 ¼ cups almond flour
- ¼ cup granulated sugar or a granulated low-carb sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup heavy whipping cream
- 2 tablespoons melted and cooled butter + more for brushing the tops
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or more if you like
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Add the almond flour, sugar, baking soda, and salt to a medium mixing bowl. Mix until combined.
- In a separate mixing bowl, add the egg, heavy whipping cream, melted butter and vanilla and mix until combined.
- Add the wet ingredients to the dry ingredients.
- Mix until combined and your dough starts to form a ball.
- Gently fold in the chocolate chips.
- Transfer the dough to your parchment lined baking sheet and shape into a disc or circle. Flatten slightly. Using a sharp knife, cut eight wedges and separate them slightly. They will rise during baking. Alternatively, separate the dough into eight even dough-balls and place them on a baking sheet, flattening them slightly to make circle shaped scones.
- Brush the tops of each scone with melted butter and sprinkle a little sweetener on top. Bake for 25-30 minutes or until the tops are brown and the center is set.
- Let cool completely before serving. Drizzle with a glaze, if desired.
Notes
- Make sure the egg and heavy whipping cream are cold. This will help the dough hold together.
- If the dough is hard to separate or falls apart after cutting into wedges, chill the dough in the refrigerator for 30 minutes.
- Use unsweetened almond milk and coconut oil to make this dairy-free.
- The scones will be a little soft right out of the oven. Let them cool completely before enjoying.
- To make a simple glaze, mix 1 cup of powdered sugar or sweetener with 1-2 tablespoons of milk to get a drizzly consistency.
- These almond flour scones are best when enjoyed within 24 hours but can be stored on the countertop for 2 days in an airtight container.
- You can freeze the leftover scones for 2 months. Thaw overnight in the fridge and reheat in the toaster oven.
Nutrition
Serving: 1scone | Calories: 307kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 35mg | Sodium: 169mg | Fiber: 5g | Sugar: 14g