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Almond Flour Scones for Quick Bliss

Almond Flour Scones for Quick Bliss: Soft, Nutty Delights

Delightful Almond Flour Scones for Quick Bliss offer a nutty richness and quick prep, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 6 scones
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups Almond Flour Finely ground for best results.
  • 1 medium Egg Can be replaced with a flax egg for vegan.
  • 2 tablespoons Maple Syrup Can be substituted with honey or agave nectar.
  • 1/4 cup Melted Butter or Coconut Oil Use coconut oil for dairy-free.
  • 1 tablespoon Baking Powder Consider adding baking soda for extra lift.
Optional Add-ins
  • 1/2 cup Chocolate Chips Add for a sweet touch.
  • 1/2 cup Fresh Berries Adds juicy sweetness.

Equipment

  • oven
  • Mixing bowls
  • spatula
  • Baking sheet
  • Parchment paper
  • measuring cup

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a medium bowl, combine almond flour and baking powder, whisking until well integrated.
  3. In a separate bowl, whisk together the egg, maple syrup, and melted butter or coconut oil until frothy.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  5. Fold in chocolate chips or fresh berries if desired.
  6. Using a ¼ cup measuring scoop, portion the dough onto the baking sheet and gently shape into rounds.
  7. Bake for 15–18 minutes, until golden brown and firm to the touch.
  8. Allow the scones to cool for a few minutes on the baking sheet before serving.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 200mgPotassium: 130mgFiber: 3gSugar: 2gVitamin A: 200IUCalcium: 70mgIron: 1mg

Notes

Store leftover scones in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze in a zip-top bag for up to 3 months.

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