Delicious Almond Flour Scones

Somethings I like about healthy versions of scones is that they can be a good addition to breakfast, can be eaten as a snack and can even serve as dessert (depending on your ingredient list!). At home I’ve been having them with over-easy eggs and for the kids we’ve been having them (by having them I mean as long as they last after baking…which is like 2 days max because these are so good!) as after school snacks along with cut up fruits and vegetables.

And since learning ways to use almond flour (thanks Elana’s blog!) I’ve been enjoying almond flour quite a bit here at home! It’s the perfect flour for baking gluten-free without the use of gums or complicated flour mixes. And it’s become the flour of choice in our household, since while we have children that can’t have gluten or dairy, they thankfully can enjoy almond.  Also almond flour  is high in protein and is nutritious.

Here’s my version of Almond Flour Scones. I created this recipe combining a couple of things I liked about other recipes and made it so that the dried fruits and nuts are not only optional but also they can be changed according to what I have at home. Sometimes it’s dried cranberries, sometimes it’s dried apricot…and same goes for the nuts.

Delicious Almond Flour Scones


  • 2 1/2 cups of blanched almond flour
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup coconut oil
  • 1/4 cup of honey
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup of dried fruit (chop if needed to 1/4 inch pieces)
  • 1/4 cup of nuts (chop if needed to 1/4 inch pieces)

Preheat oven to 350 F and line a baking sheet with parchment paper. In a large bowl combine all the dry ingredients (leaving the dried fruit and nuts out for later). And in another bowl mix well the eggs and then add mix in the rest of the wet ingredients. Add the dry ingredients to the wet and mix just until combined. Then gently mix in the nuts and the dried fruit. Using  a ¼ cup measurement cup, drop the dough onto your baking sheet leaving 2 inches in between. Bake for about 12-15 minutes or until a knife inserted comes out clean (or just about clean).

Enjoy warm or let cool and keep stored in an airtight glass container.


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About the Author

Giselle Baturay is a mother, herbalist, aromatherapist, prenatal and postpartum educator, boutique owner, community builder, gatherer of dreams, task juggler and a lover of life.

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