Almond Flour Scones

Are you searching for an easy almond flour scones recipe? Today, I am sharing the best almond flour scones ever; they are soft, flaky and loaded with chocolate chips, perfect for breakfast or snacks.

Almond Flour Scones

I am so much into scones. Recently, I've made lots of delicious scone recipes such as Victoria Scones, Sultana Scones, Cinnamon Scones and Lemon Raspberry Scones, and all are SUPER delicious!

Also, this Almond Flour Scones recipe turned out SO good. The recipe yields eight scones, which are sugar-free, gluten-free and low-card; each scone has about 4g net carbs, and the texture and flavour are superb. 

Ingredients

Almond flour: I used almond flour, NOT almond meal. Almond flour has a fine texture.

Egg: I used just one large egg at room temperature.

Butter: I highly recommend using cold butter for a better scone texture. I used unsalted butter.

Powdered Erythritol: Erythritol is my favourite sugar substitute. However, I used Powdered Erythritol because it dissolves faster, and I didn't want to mix the dough much. Swerve also works so well!

Vanilla Extract: Just for flavor.

Baking Powder: It will ensure that the scones are so fluffy.

Chocolate Chips: I used sugar-free dark chocolate chips. However, you can use your favourite chocolate.

How To Make Almond Flour Scones

One: Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.

Two: In a medium-size bowl, whisk the egg and vanilla extract until fluffy.

Three: Add the butter and powdered erythritol, continue whisking until combined.

Four: Stir in the almond flour, and baking powder. Then fold in ¾ cup of the chocolate chips.

Five: Transfer the dough to parchment paper, and try to form it into a disk and flatten it, but not too much.

Six: Use a pizza cutter to cut the disc into eight triangles. Transfer to the baking sheet.

Pro Tip: leave space between the scones on the baking sheet, as they will expand a little.

Seven: Bake for 15-20 minutes. Leave the scones to cool down.

Make the chocolate glaze: In a small bowl, add the remaining ¼ cup of chocolate, then microwave for 10 seconds. Then, use a fork to splash chocolate over the scones.

Storage

To store: you can wrap them in a clean kitchen towel and leave at room temperature for 2 days or put them in the fridge for 3-4 days.

To freeze: Wrap them individually in plastic wrap and put them in the freezer for 1-2 months.

Variations

• You can replace chocolate chips with any nuts or dried fruit you like.
• Also, you can add some spices, such as a pinch of cinnamon and nutmeg.

More Almond Flour Recipes

• Fudgy Low Carb Brownies Using Almond Flour – Keto Chocolate Dessert 
• Flourless Low Carb Keto Chocolate Lava Cake Recipe
• Almond Flour Chocolate Mug Cake Recipe
• Keto Avocado Brownies (Low-carb and Sugar-Free)

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