Scones made with almond flour are a delightful twist on the traditional recipe, perfect for any occasion. The texture is tender, while the toasted almond tops provide a beautiful contrast and nutty flavor. Whether you’re hosting a brunch or simply indulging in an afternoon treat with a cup of tea, these scones are a winner. They’re naturally gluten-free, easy to whip up, and guaranteed to impress your friends and family with their deliciousness!
Why you’re going to love this recipe
This scone recipe stands out because it’s not only delicious but also super simple to prepare, making it a great choice for both novice bakers and seasoned pros. The combination of almond and coconut flour creates a light and tender texture that pairs beautifully with the subtle sweetness of honey or maple syrup. Picture this: golden brown scones topped with crunchy almonds, served warm from the oven—a perfect addition to your weekend brunch or a cozy afternoon snack.
"These scones are a game changer! They are light, fluffy, and the almond topping adds the perfect crunch. I’ve made them multiple times for my family, and they always ask for seconds!" – A happy home baker
Preparing Tender Almond Flour Scones with Toasted Almond Tops
Ready to gather your ingredients? Making these scones is a straightforward process that involves combining dry ingredients, cutting in butter, and mixing in the wet components. You’ll pat the dough into a circle and cut it into wedges or rounds—easy, right? Let’s dive into the ingredients so you can get started.
What you’ll need
To make these scrumptious scones, gather the following ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 2 eggs
- 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp heavy cream or almond milk
- 1 egg yolk (for brushing)
- 1/4 cup sliced almonds
- Powdered sugar (optional)
For a dairy-free alternative, feel free to swap the heavy cream for almond milk and use coconut oil instead of butter!
