Almond Flour Scones (Gluten Free)
These scones are made with almond flour, yet they're as good as regular scones (if not better!). The recipe is gluten-free and easy to make.
Posted by Kathryne Taylor on May 20, 2026
These scones are made with almond flour, and frankly, maybe all scones should beโwhether you need them to be gluten-free or not. Theyโre 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!
I didnโt come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.
Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones donโt taste overtly of almond. Theyโre easy to make with simple, wholesome, lower carbohydrate ingredients, so theyโre a win all around.
It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. Iโm delighted with this recipe and all the variations youโll find below.
How to Make Almond Flour Scones
Swapping almond flour for regular flour required several adjustments from the original recipe. I kept the flour amount consistent, but tweaked the rest. Hereโs a rundown if youโre curious.
- Added an egg for structure, because they fall apart without it
- Less butter, since almond flour contains some fat already
- Less sugar, since almond flour doesnโt dull the sweetness like regular flour does
- Less Greek yogurt and no milk, since almond flour is inherently moist and less absorbent
- Less blueberries, since we reduced the volume with all the other reductions
A Few Notes
- No pastry cutter needed. Unlike regular scones, which need cold bits of butter to create tender pockets, these almond flour-based scones turned out better with melted butter. Itโs easy to stir the dough together.
- The dough is delicate. Use a sharp chefโs knife to cut through the blueberries, then use a pie server, ideally, or a small metal spatula to move the scones to the baking sheet. If they fall apart along the edges, you can easily smush them back together. Itโs like working with Play-Doh.
- Leave some space around each scone. They expand, and you donโt want them to run into each other.
Watch How to Make Scones
Suggested Flavor Variations
You can take this blueberry scone recipe into so many different directions.
Berry scones
Replace the blueberries with another berry, including raspberries, blackberries (halved if large) or sliced strawberries. You can keep the lemon zest or switch to orange.
Cherry scones
Halved and pitted cherries would be lovely. Omit the lemon zest and add 1/2 teaspoon almond extract to enhance the almond flavor, which plays so well with cherries.
Chocolate chip scones
Omit the fruit (including the zest) and use up to 3/4 cup chocolate chips. I tried a combination of ยฝ cup semi-sweet chocolate chips and ยฝ cup toasted chopped pecans, and loved the results.
Savory cheddar scones
Omit the fruit (including the zest) and reduce the sugar to 1 teaspoon. Stir in 3/4 cup shredded sharp cheddar cheese, and 3 tablespoons chopped green onion if youโd like them to be extra savory. This scone has become one of my all-time favorite snacks!
Please let me know how your scones turn out in the comments! I love hearing from you.
Almond Flour Scones (Gluten Free)
These scones are made with almond flour, yet theyโre as good as conventional scones (if not better!). The recipe is gluten-free and easy to make. This recipe yields 8 blueberry lemon scones; youโll find flavor variations within the post.
Ingredients
- 2 ยฝ cups blanched almond flour*ย (225 grams), spooned and leveled
- 1 tablespoon baking powder
- ยผ teaspoon fine salt
- 3 tablespoons granulated sugar
- Zest from 1 large lemon (around 1 ยฝ teaspoons)ย
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk Greek yogurt
- 1 large egg
- 1 cup (4 ยฝ ounces) fresh blueberriesย
- Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently until combined.ย
- In a small-to-medium bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine.ย
- In the smaller bowl, combine the butter, yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir to combine. Gently fold in the blueberries.ย
- Dump the dough onto a clean work surface, gently fold it over onto itself a couple of times, then shape it into a circle about one inch deep all around. Sprinkle the turbinado sugar evenly over the dough, if using.ย
- Use a sharp chefโs knife to slice the round into 8 even wedges. Separate the slices and place them on the prepared baking sheet (I like to use a pie server for transferring them), leaving several inches around each scone. If a scone falls apart, gently shape it back together and tuck in any stray blueberries.ย
- Bake for 15 to 18 minutes, until the scones are turning golden brown on top. Enjoy them warm, or let them rest to allow the flavors to develop. Leftover scones keep well for up to 3 days at room temperature or up to 6 months in the freezer.
Notes
Recipe adapted from myย Blueberry Scones made with wheat flour.
*Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bobโs Red Millโs super-fine almond flour and Whole Foods 365โs almond flour with great results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Made Blueberry then blackberry then strawberry scones. Fabulous! Shared with neighboursโฆ.even more fabulous! Thanks for a what elseโฆ. fabulous to enjoy and to share recipe.
Thatโs wonderful to hear! Thanks for taking the time to let me know, Judy.
got all excited thinking they were vegan.
My son is dairy free, I have a substitute for the butter, but what can I substitute for the greek yogurt-or I could make this version for my other son.
Forgot to say hello..so Hello Kate..
Love โLove Real Foodโ
thx
Hi Dario, you could try your favorite non-dairy yogurt, but I havenโt tested them.
What to substitute to make these โno dairyโ ???
Hi Lana, I havenโt tested non-dairy options, but you could test a vegan butter substitute and non-dairy yogurt.
Can I use full fat buttermilk or sour cream in place of the Greek yogurt?
Hi Lori, sour cream should definitely work, and buttermilk might as well but I havenโt tested it.
Theses sound amazing canโt wait to try all the variations too. I donโt have fresh berries where Iam can I use frozen?
I love every recipe of yours I have been able to do โฆI live where there is not many optionsโฆso making good food at home is important
Hi Tamie, yes you can use frozen. I would toss them in a teaspoon of flour to prevent them from bleeding color into the dough.
โจ๏ธCurious if anyone tried this with Costcoโs organic almond flour? I might have to buy Bobโs or Whole Foods as I donโt think itโs as fineโฆ
Hi Ruby Two Shoes, another commenter shared the Kirkland brand worked for them, but I havenโt tested it.
Excellent,
Thank You!
I just made this and it came out better than excellent. I did make a few changes because I wanted to use what I already had in the house so here goes;
Since I always keep a frozen orange and a frozen lemon in my freezer which I shave into my tea and cereal, yogurt, chicken, salmon or anything else for amazing flavors. I decided to shave my frozen orange along with the lemon. I guess I used about 1/4 cup so you can imagine how fragrant these scone are.
I did not have plain yogurt so I used what I had, coconut yogurt.
I added 2 spoons instead of 3 of the sugar since the orange and yogurt were sweet.
I did use extra blueberries but maybe Iโll use less next time, I think the 1 cup is plenty.
It took 23 minutes in the oven.
I will freeze the leftover which is a good breakfast for me.
Thanks for the recipe, this is a good one.
Thank you for sharing your experience substituting with coconut yogurt! Iโm glad you enjoyed the recipe.
Now that youโve found the perfect ingredient balanceโฆ is it possible to swap the whole milk Greek yogurt for nonfat Greek yogurt? Assume an adjustment would be needed. Thank you.
Hello, I recommend as written with whole milk Greek yogurt, but if you try to substitute, please share your opinion of the results.
Just made scones with low-fat chobani yogurt and added a wee bit more melted butter. Turned out fantastic.
I did with nonfat, and tasted delicious!
Hi Kate. I love your recipes. They always turn out great!
I canโt wait to try out these scones but wondered if you can let me know how much 5 tablepoons of melted butter is in grams or ounces please? Many thanks
70 grams or 2.5 ounces.
I needed to take an appetizer to an event today and this landed in my inbox at the perfect time! I had all the ingredients for the cheddar cheese/green onion version and they were delicious. I cut them into 16 pieces to make them just a couple bites each!
Iโm so glad you enjoyed them!
Can a flax egg be substituted for the egg in this recipe?
Hi Donna, I havenโt tried to be sure, but Iโve not had good luck with flax eggs in almond flour recipes. They just donโt provide the same level of structure. Let me know if you try it, though! Without the egg, they still taste good, but fall apart easily.
These were SO delicious โ amazing flavor! Because I only had seasalt butter, I left out the actual salt.
My only complaint is that there didnโt seem to be enough dough, but other than that, these were amazing! Will definitely make again!
Hi Julie, Iโm so glad you enjoyed the flavor! What do you mean by enough dough? The ratio of dough to fruit? Or the batch was too small?
any possible substitute for egg in the scone recipe?
Hi Maria, you could try a flax egg, but they generally donโt work well in almond flour recipes. Without the egg, the scones are much too fragile.
Hi! Made these today except tried it with your suggestion of 4.5 ounces sliced strawberries instead. The dough was super wert after combining all ingredients. I added some whole oats to the mixture in hopes of sticking together more. I was able to make the disc shape but had to put in freezer on a plate for about 10 or so minutes in order to cut them and separate. Also had to bake for about 20-23 minutes. They came out as light and fluffy but also a little crumbly. Nice afternoon snack with tea โบ๏ธ.
Hi Kate,
Do you think you could swap butter with olive oil?
Needing to make it low cholesterol.
Thanks Anita
Hi Anita, if you like the flavor of olive oil in baked goods, itโs worth trying! Scones usually taste buttery, so they will taste unconventional. Let me know if you try it, please.
I am 82 and have never made a successful batch of scones even though I have followed numerous recipes to the letter. Today I made these but firstly I found I had only got 1 and a half cups of Almond Flour so I topped it up with Plain Flour. Then I was out of Lemons so I didnโt put the zest in. Next, I am diabetic so I used Splenda instead of sugar (never a happy substitution). Then I only had salted butter. Finally, I forgot to add the Blueberries so I poked them into the dough before baking.
I have an ancient gas cooker so I cooked them on Mark 5 for 18 minutes but the inside looked a bit raw so I turned them all round so the inside became the outside and put them back for another 8 minutes only I forgot to set the timer and forgot all about them. I think they must have had about 35-40 minutes over all and they are absolutely delicious. Yes they are probably a bit cripier than they are supposed to be but I love them and at least they wonโt be going in the bin. I think you should call them โIndestructibleโ or โIdiot Proofโ โค๏ธโค๏ธ
Have you tried Monkfruit Sweetener? Far better than Splenda!
These scones turned out to be very tasty although a little crumbly.
Wow thatโs amazing recipe I try thank you
I just made these today and they turned out great, and delicious!
Celiac approved! Thank you for the great receipe! I have a picture to post if you would like!
These are very tasty, and easy to make! It worked fine with low fat greek yoghurt.
I made them a bit smaller, so more people could taste them (and everyone loved them)!
I will try the cheddar scones next!
Thanks!
This recipe looks wonderful and Iโm pleased to see that it is low in sugar.
Would a nondairy yogurt work in this recipe?
Would a sheep or goat milk yogurt work in this recipe?
Thank you.
Hi Debbie, I havenโt tried it, but I imagine an alternative greek yogurt would work.
Thank youโฆ I will try an alternate yogurt.
Turned out great to my surprise cause I had to โJuliefyโ it with what I had on hand. So I started off with only having 2 cups of Almond flour so I added 1/2 cup of all purpose white flour (was not concerned for the gluten free bit at all, just wanted to try with almond flour for flavour and texture) Also only had 2% Greek yogurt and frozen blackberries not blueberries. Oh, I also zested an orange as I only had 1/2 a lemon left in the fridge. Amazing flavours and the dough was easier to work with than with all regular flour. Love your creations Kate
Kate
Just tried this blueberry scone recipe today. I had to improvise a bit. I did not have quite enough almond flour but adjusted things to cover the shortage. I also only had frozen wild blueberries so I removed them from the freezer and let them thaw on paper towels so the liquid would not impact the recipe. And I used non fat yogurt but added a bit of half & half for a little fat. These were delicious!! Best flavor and texture, of course lemon/blueberry together, you canโt go wrong. These will definitely be my go to recipe for a scone. I will try some of the other combinations you suggested. Thank you for this one!!
J
This recipe sounds so delicious. Having a sensitivity to dairy I am wondering if I could substitute coconut oil for the butter? And is it possible to substitute maple syrup for the sugar? Thanks for your delightful creativity!
Hi Helen, I think coconut oil or vegan butter would work, but I havenโt tested it. I would not substitute mape syrup for the sugar, as it would impact the texture.
Hi Kate!
Thank you for the sharing such healthy and creative recipes.
For the scone recipe, can you use coconut oil instead of butter?
Hi Linda, I havenโt tested it, but I imagine it would work. If you do try it, please share the results.
Hello!
Have you tried making the almond flour scones dairy free? and what are your thoughts on using honey instead of sugar?? We are allergic to both unfortunatelyโฆ
Hi Alli, I recommend the recipe as written. The additional moisture of honey would change the structure, and I donโt think a non-dairy option would work in this recipe to produce the texture.
These almond flour scones look amazing โ I love how they keep things simple but still feel a bit indulgent
Iโve been experimenting with similar breakfast-style bakes lately, especially trying to find that balance between something light but still satisfying. One thing Iโve noticed is how versatile scones are โ you can go sweet with jam or keep them slightly savory with butter and it still works.
Definitely going to try this almond flour version soon โ they look perfect with a cup of coffee โ
LOVE this blueberry scone recipe! Kirkland almond flour works great. Strawberries instead of blueberries works great. 1.5 tsp cinnamon instead of lemon works great too. Only took 14 minutes in my oven. I appreciate how non-fussy Kateโs scone recipes are, just mix up and delight!
Hi KE, Iโm so glad this worked for you! Thanks for sharing how Kirkland brand flour worked out.
These look delicious! I am taking these to my beach house for a morning treat. But since Iโm traveling with them and want them to store well for a week, I would like to take out the blueberries.
Would that make any difference to the amount and type of ingredients I use?
I want to hopefully keep all the other ingredients exactly the same
Thank You!
Hi Beverley! You can keep the other ingredients the same. The scones will be smaller and might be done baking a minute earlier than suggested, so keep an eye on them toward the end of baking. You could use nuts or chocolate chips as a flavor variation if youโd like, since those wonโt spoil so quickly.
Hi Kate,
Great GF recipe! Thank you so much. The only substitution I made was using non fat yogurt instead of whole fat. The recipe comes together easily and so delicious! A healthier choice than my regular scone recipe:)
Awesome! Iโm glad to hear it, thank you.