Fluffy Almond Flour Scones!
Almond Flour Scones: bake perfectly fluffy, tender scones in under an hour. This gluten-free recipe is ideal for a delightful breakfast or afternoon tea.
Ingredients
- 3 cups almond flour
- ¼ tsp salt
- 2 tsp baking powder
- ¼ cup sugar
- 4 tbsp butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk (plus more for brushing on top)
- slivered almonds for sprinkling on top
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, whisk together the almond flour, salt, and baking powder until well combined.
- In a large bowl, mix together the melted butter and sugar, then beat in the egg and vanilla until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Stir in the milk until a soft dough forms.
- Wrap the bowl tightly with plastic wrap and chill in the freezer for 10-15 minutes to firm the dough.
- On a lightly floured surface, shape the dough into a thick disc, about 1-inch thick.
- Cut the disc into 6 triangle scones and carefully transfer them to the prepared baking tray.
Video
Notes
- Don't overmix the dough. Mix just until combined to keep the scones tender.
- The quick chill in the freezer is crucial for easier handling and better texture.
- For golden brown scones, brush with a little extra milk before baking. - Cook until an internal temperature of 200-205°F (93-96°C) is reached for perfect doneness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The quick chill in the freezer is crucial for easier handling and better texture.
- For golden brown scones, brush with a little extra milk before baking. - Cook until an internal temperature of 200-205°F (93-96°C) is reached for perfect doneness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.