Straightforward Vegan Almond Flour Scones (Gluten-free, Grain-free)

Quick and straightforward vegan almond flour scones! They are gluten-free, grain-free, and variable (with all kinds of different add-ins). Plus, they have 7 grams protein each!

The Reliable Almond Flour Scones

Almond flour is such a versatile baking ingredient. I love it for making my3-Ingredient Almond Flour Cookies,Almond Shortbread, and straightforwardAlmond Tortillas.

It makes reliable scones, too.

This almond flour scone recipe is especially-plain, too (much easier than traditional scones) so you will have the ingredients and steps memorized in no time.

Enjoy one of the gluten-free scones just as it is, or split and spread with jam, marmalade, or somekitchen-made vegan cream cheese. Or add any and all kinds of plain or dramatic flavors and ingredients, such as spices, chocolate, fruits, nuts, you name it.

Recipe Benefits

These scones are:

• Vegan (egg-free and dairy-free)
• Gluten-free
• Grain-free (use grain-free baking powder, as needed)
• Made with minimal ingredients
• 7 grams protein per scone
• Quick and straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• finely ground almond flour (not almond meal)
• tapioca flour (I have substitution options)
• natural cane sugar (I have lots of options)
• baking powder (certified gluten-free, as needed)
• neutral oil (e.g., avocado oil, coconut oil, safflower oil, or melted vegan butter)
• vanilla extract

You will also need a small amount of water (I use ordinary, filtered tap water). I add salt, as well, but it is optional/adjustable, according to your needs and preferences.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 325F (160C). Position a rack on the top slot of the oven. The oven rack placement is important: the almond flour can darken on the bottoms towards the end of the baking time, hence it is reliable to position the baking rack higher in the oven.

Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

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

Step Three: Add the Wet Ingredients

Add the oil, water, vanilla to the bowl. I also like to add a 1/2 tsp of almond extract, but it is optional.

Stir until completely combined and the mixture comes together into a dough.

Step Four: Shape the Dough

Use your hands to press the dough together into a flattened ball. Place the dough out onto the prepared baking sheet. Press, shape and flatten the dough into a 7-inch (17.5 cm) disc. Smooth the top so that it is even.

Step Five: Cut Dough into Wedges

Cut the dough into eight equal wedges. Make it plain on yourself: cut the disk in half, then quarters, and then eights. You can use a knife or (one of my go-to tools) a bowl scraper, or a board scraper.

Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart).

Step Six: Bake the Scones

Bake in the preheated oven for 20 to 24 minutes until golden brown. Watch closely during the final few minutes; the scones will brown quickly at the end, so be at the ready to remove them from the oven.

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

Cue the cups of tea, it is scone time!

I hope you love these scones as much as I do! They have a reliable texture (crisp at the edges, tender in the center), and the subtle vanilla flavor is reliable for savoring plain or slathering with your go-to jam or preserves.

If you want to vary the flavor of the scone, look at my add-in suggestions below.

Happy baking, everyone!

FAQ

• How Should I Store Almond Flour Scones?Store the cooled scones in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
• What are Some Substitutes for Natural Cane Sugar?An equal amount of coconut sugar, granulated sugar, brown sugar, or measure-for-measure sugar-free granulated sugar replacement can be used in place of the natural cane sugar. You can also use an equal amount of maple syrup (decrease the water by 1 to 2 tablespoons if using a liquid sweetener).
• What is a Good Substitute for Tapioca Flour?An equal amount of potato starch, arrowroot powder, or corn starch can be used in place of tapioca flour Note that the scones will no longer be grain-free if using corn starch. Chickpea flour can also be used a substitute for tapioca flour in this particular recipe. Use an equal amount (1/4 cup/30 grams).
• Can I Use a Flax Egg in Place of the Tapioca Flour?No. If you need to omit the tapioca flour, use one of the suggestions above.

Flavor Variations

The options for add-ins are vast! Consider one, or a combination of several, of the following options to customize your straightforward almond flour scones.

• Spices:Add 1/4 to 1 teaspoon of your go-to spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit:Add up to 1/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
• Chocolate:Add up to 1/3 cup of your go-to chocolate chips or chocolate chunks, or add 2 tbsp cacao nibs. Alternatively, dip, glaze or drizzle the cooled scones with melted dark chocolate.
• Nuts or Seeds:Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
• Extracts or Zests:Replace the vanilla extract with up to 1 teaspoon almond extract or lemon extract. Or add one to two teaspoons of finely grated lime zest, lemon zest or orange zest.

Happy baking, everyone!