Easy Vegan Almond Flour Scones (Gluten-Free, Grain-Free)

Craving a delicious and easy-to-make treat? Look no further! These vegan almond flour scones are not only incredibly tasty but also gluten-free and grain-free, making them a perfect option for those with dietary restrictions. Plus, each scone boasts a satisfying 7 grams of protein!

Why Almond Flour Scones are the Best

Almond flour is a fantastic ingredient for baking, offering a slightly nutty flavor and a wonderful texture. If you’re anything like me, you already know of its magic from creations such as 3-Ingredient Almond Flour Cookies, Almond Shortbread, and the ever-versatile Almond Tortillas.

But did you know it also creates the most delightful scones?

This almond flour scone recipe is unbelievably simple, far easier than traditional scone recipes. You’ll quickly memorize the ingredients and steps, making these a go-to treat for any occasion.

Enjoy these gluten-free scones as they are, or elevate them with a generous spread of your favorite jam, marmalade, or even homemade vegan cream cheese. The possibilities are endless! Get creative and incorporate your favorite flavors and ingredients, from warming spices to decadent chocolate, vibrant fruits, crunchy nuts – the choice is yours.

Why You’ll Love This Recipe

These scones are a game-changer for many reasons:

• Vegan: Completely egg-free and dairy-free.
• Gluten-Free: Perfect for those avoiding gluten.
• Grain-Free: A fantastic option for grain-free diets (just ensure your baking powder is grain-free).
• Minimal Ingredients: Requires only a handful of pantry staples.
• Protein-Packed: Each scone contains 7 grams of protein.
• Quick & Easy: Ready in under 30 minutes!

Essential Ingredients

Below is a list of ingredients you will need. Specific measurements are available in the recipe card located further down the page. Feel free to toggle between US Customary (volume) and Metric (weights) to use your preferred units.

• Almond Flour: Finely ground almond flour (not almond meal) is crucial for the right texture.
• Tapioca Flour: This helps to bind the ingredients together. See below for substitution options.
• Natural Cane Sugar: Adds the perfect amount of sweetness. You can easily substitute this!
• Baking Powder: Use certified gluten-free if needed.
• Neutral Oil: Avocado oil, coconut oil, safflower oil, or melted vegan butter all work well.
• Vanilla Extract: For that classic scone flavor.

You’ll also need a small amount of water (filtered tap water works great). I like to add a pinch of salt to enhance the flavors, but this is optional based on your preference.

Step-by-Step Instructions

For detailed instructions, refer to the recipe card below. Here’s a quick overview of the process:

Step 1: Preheat & Prep

Preheat your oven to 325°F (160°C). Place a rack in the top third of the oven to prevent the bottoms from browning too quickly. Line a large baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the almond flour, tapioca flour, sugar, baking powder, and salt until well combined.

Step 3: Add Wet Ingredients

Add the oil, water, and vanilla extract to the bowl. If you like, add ½ teaspoon of almond extract for an extra boost of flavor (optional).

Stir until everything is fully incorporated and a dough forms.

Step 4: Shape the Dough

Use your hands to gently press the dough into a flattened ball. Place the dough on the prepared baking sheet and flatten it into a 7-inch (17.5 cm) disc. Smooth the top for an even finish.

Step 5: Cut into Wedges

Cut the dough into eight equal wedges. A simple way to do this is to cut the disc in half, then quarters, and finally into eighths. Use a knife, bowl scraper, or board scraper.

Using a spatula, carefully move the wedges, spacing them out on the baking sheet (leave at least 1 inch/2.5 cm between them).

Step 6: Bake the Scones

Bake in the preheated oven for 20 to 24 minutes, or until golden brown. Keep a close eye on them during the last few minutes, as they can brown quickly.

Carefully transfer the scones to a wire cooling rack. Serve them warm or let them cool completely.

Time to brew a cup of tea and enjoy your homemade scones!

I hope you love these scones as much as I do! They have a perfectly crisp edge with a tender center, and the delicate vanilla flavor is delightful on its own or paired with your favorite jam or preserves.

If you’re feeling adventurous, check out the flavor variations below for inspiration.

Happy Baking!

Frequently Asked Questions

• How should I store almond flour scones? Store cooled scones in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 6 months.
• What are some substitutes for natural cane sugar? You can use equal amounts of coconut sugar, granulated sugar, brown sugar, or a measure-for-measure sugar-free granulated replacement. Maple syrup can also be used (reduce water by 1-2 tablespoons).
• What is a good substitute for tapioca flour? Potato starch, arrowroot powder, or cornstarch can be used as a 1:1 replacement. If using cornstarch, the scones will no longer be grain-free. Chickpea flour can also be used.
• Can I use a flax egg in place of the tapioca flour? No, if you must omit tapioca flour, use one of the suggestions above.

Delicious Flavor Variations

The options for add-ins are virtually limitless! Get creative and try these options:

• Spices: Add ¼ to 1 teaspoon of spices like cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice.
• Dried Fruit: Add up to ⅓ cup of chopped dried fruit such as raisins, cranberries, apricots, cherries, blueberries, or figs.
• Chocolate: Add up to ⅓ cup of chocolate chips or chunks, or 2 tablespoons of cacao nibs. You can also dip, glaze, or drizzle the cooled scones with melted dark chocolate.
• Nuts or Seeds: Add up to ⅓ cup of chopped nuts or seeds like walnuts, pecans, peanuts, pepitas, or sunflower seeds. You can also sprinkle them on top before baking.
• Extracts or Zests: Replace the vanilla extract with up to 1 teaspoon of almond extract or lemon extract. Add one to two teaspoons of finely grated lime, lemon, or orange zest.

Happy baking!

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