Description

Delight in these Amazing Gluten-Free Almond Scones, a perfect buttery and slightly sweet treat made with almond flour. Soft on the inside with a crisp golden exterior, topped with crunchy sliced almonds for extra texture, these scones are ideal for breakfast, brunch, or afternoon tea. Easy to prepare and naturally gluten-free, they deliver a rich almond flavor enhanced by almond extract.

Ingredients

Scale

Scone Dough

2 cups almond flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
2 large eggs
1/2 teaspoon almond extract

Topping

1/4 cup sliced almonds

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the scones evenly.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, sugar, baking powder, and salt until well blended.
Incorporate Butter: Add the cold cubed butter to the dry ingredients and mix or cut it in until the mixture resembles coarse crumbs, which helps create a flaky texture.
Prepare Wet Ingredients: In a separate bowl, whisk together the eggs and almond extract to infuse the batter with almond flavor and provide moisture.
Combine Wet and Dry: Pour the egg mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to keep scones tender.
Shape Dough: Transfer the dough onto a parchment-lined baking sheet and shape it into a circle about 1 inch thick for even baking.
Cut and Top: Slice the dough circle into 8 equal wedges and sprinkle the top with sliced almonds to add a delightful crunch.
Bake: Bake the scones in the preheated oven for 15-20 minutes or until they turn golden brown and a toothpick inserted comes out clean.
Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving to let them set properly and enhance their flavor and texture.

Notes

Make sure the butter is very cold to achieve flaky scones.
Do not overmix the dough to keep the scones tender and light.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
You can substitute almond extract with vanilla extract if preferred.
For a dairy-free version, use a plant-based butter alternative.