Almond Flour Scones (Print version)
Tender gluten-free almond flour scones with golden edges, sliced almonds, and a soft vanilla-lemon crumb.
# Ingredients:
For the dough
01 -
2 1/2 cups (240 g) fine blanched almond flour
02 -
2 tablespoons (14 g) coconut flour
03 -
1/4 cup (50 g) granulated sugar or coconut sugar
04 -
1 tablespoon gluten-free baking powder
05 -
1/2 teaspoon fine sea salt
06 -
1 teaspoon finely grated lemon zest
07 -
1/4 cup (56 g) cold unsalted butter, cubed
08 -
2 large eggs
09 -
3 tablespoons (45 ml) heavy cream
10 -
1 teaspoon vanilla extract
11 -
1/2 teaspoon almond extract
For finishing
12 -
1 tablespoon heavy cream, for brushing
13 -
2 tablespoons sliced almonds
14 -
1 tablespoon coarse sugar, optional
# Instructions:
01 -
Heat the oven to 350 F. Line a large baking sheet with parchment paper.
02 -
In a large bowl, whisk almond flour, coconut flour, sugar, baking powder, salt, and lemon zest until evenly combined.
03 -
Add the cold cubed butter. Rub it into the flour mixture with your fingertips until the mixture looks like coarse crumbs with a few small butter pieces left.
04 -
In a small bowl, whisk eggs, 3 tablespoons cream, vanilla, and almond extract. Stir into the almond flour mixture until a soft dough forms.
05 -
Pat the dough into a 7-inch round on the lined baking sheet. Brush the top with cream, sprinkle with sliced almonds and optional coarse sugar, then chill for 15 minutes.
06 -
Cut the round into 8 wedges and separate them slightly. Bake for 18-22 minutes, until the edges are golden and the centers feel set.
07 -
Let the scones cool on the pan for 10 minutes, then move them carefully to a rack. Serve warm or at room temperature.
# Good to know:
01 -
Use fine blanched almond flour, not coarse almond meal, for the lightest texture.
02 -
Chilling the shaped dough helps the scones keep their wedge shape.
03 -
Best served the day they are baked.