These divinely delicious, healthy almond flour scones are super simple and easy to make. They come together in just 30 minutes! Best of all, they’re gluten free, dairy free and keto friendly.
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What you’ll need:
- Almond flour
- Baking powder
- Cinnamon, nutmeg & salt
- Unsweetened coconut flakes
- Coconut oil
- Large eggs
- Pure maple syrup
- Pure almond extract
- Orange zest
- Powdered sugar
- Fresh orange juice
- Raw sugar
- Chopped pecans
- Mini chocolate chips
A Quick Recipe Overview:
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Preheat oven to 350°F.
- Combine dry ingredients in a small mixing bowl and whisk.
- Cut coconut oil into dry ingredients using a fork or pastry cutter.
- Combine wet ingredients in a separate bowl and mix well.
- Drizzle wet ingredients into dry and mix very gently. Fold in chocolate chips and nuts.
- Dust a handful of almond flour onto a clean, dry countertop. Empty dough onto surface and split in half. Form two balls and pat them down a little so they’re flat on top.
- Use a knife or bench scraper to cut each ball of dough into 8 pieces, making 16 small scones.
- Bake for 18-20 minutes. Make glaze while scones are in the oven.
- Allow to cool, drizzle with glaze and sprinkle with raw sugar. Enjoy!
EXPERT TIPS:
- Don’t overmix dough: combine ingredients as gently as possible and leave dough crumbly! This will create nice texture in your scones.
- Almond flour: I like using Wellbee’s Almond Flour for this recipe. When baking with almond flour your want it to be blanched and SUPER fine. This brand truly is very fine and works great for all kinds of gluten free baking!
Mini Gluten Free Orange And Chocolate Chip Scones
Calories: 211kcal
Ingredients
Scones
- 2 & ½ cups almond flour *blanched, super fine *see note below
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup shredded coconut flakes *unsweetened
- ⅓ cup coconut oil *at room temperature
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 tablespoon orange zest *zest from one large navel orange
- 1 teaspoon pure almond extract
Mix-ins
- 2 tablespoons chopped pecans
- ¼ cup mini chocolate chips
Glaze & Toppings
- ¼ cup powdered sugar
- 1-2 teaspoons fresh squeezed orange juice
- ¼ teaspoon pure almond extract
- 1 tablespoon raw sugar crystals
Recipe notes:
Almond flour: I like using Wellbee’s Almond Flour for this recipe. When baking with almond flour your want it to be blanched and SUPER fine. This brand truly is very fine and works great for all kinds of gluten free baking!Instructions
- Preheat oven to 350°F.
- Combine almond flour, baking powder, cinnamon, nutmeg, salt and coconut flakes in a small mixing bowl and whisk well.
- Use a pastry cutter or fork to cut coconut oil into dry ingredients until mixture looks coarse and crumbly.
- Measure eggs, maple syrup, orange zest, and almond extract into a separate bowl and whisk until well combined.
- Drizzle wet ingredients into dry and mix very gently until little dry ingredients remain. Fold in mini chocolate chips and nuts. (*Tip: don't overmix. Allow dough to remain crumbly, this will result in a nice texture in your scones)!
- Dust a handful of almond flour onto a clean, dry countertop. Empty dough onto surface and split in half. Form two balls and pat them down a little so they're flat on top.
- Use a knife or bench scraper to cut each ball of dough into 8 pieces for 16 scones total.
- Bake 18-20 minutes until golden.
- Make glaze while scones are in the oven. Combine powdered sugar, orange juice and almond extract in a small bowl and mix until smooth. (*Tip: add orange juice slowly so the mixture doesn't become to runny.
- Allow scones to cool, drizzle with glaze and sprinkle with raw sugar. Enjoy!
Nutrition
Serving: 1/16th of recipe (values are approximate) | Calories: 211kcal | Carbohydrates: 13.9g | Protein: 4.9g | Fat: 16.2g | Fiber: 2.3g | Sugar: 9.6g
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These look delicious! I love scones! Thank you for creating another fabulous looking recipe!
Thank you for your kind words, sweet friend!