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 be—whether you need them to be gluten-free or not. They’re 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 didn’t 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 don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re 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. I’m delighted with this recipe and all the variations you’ll 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. Here’s a rundown if you’re 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 doesn’t 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. It’s easy to stir the dough together.
- The dough is delicate. Use a sharp chef’s 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. It’s like working with Play-Doh.
- Leave some space around each scone. They expand, and you don’t 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 ½ cup semi-sweet chocolate chips and ½ 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 you’d 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 they’re as good as conventional scones (if not better!). The recipe is gluten-free and easy to make. This recipe yields 8 blueberry lemon scones; you’ll find flavor variations within the post.
Ingredients
- 2 ½ cups blanched almond flour* (225 grams), spooned and leveled
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- Zest from 1 large lemon (around 1 ½ teaspoons)
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk Greek yogurt
- 1 large egg
- 1 cup (4 ½ ounces) fresh blueberries
- 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.
- 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.
- 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.
- 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.
- Use a sharp chef’s 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.
- 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 my Blueberry Scones made with wheat flour.
*Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s 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 nutritionist’s advice. See our full nutrition disclosure here.
Made Blueberry then blackberry then strawberry scones. Fabulous! Shared with neighbours….even more fabulous! Thanks for a what else…. fabulous to enjoy and to share recipe.
That’s 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 ‘Love Real Food’
thx
Hi Dario, you could try your favorite non-dairy yogurt, but I haven’t tested them.
What to substitute to make these “no dairy” ???
Hi Lana, I haven’t 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 haven’t tested it.
Theses sound amazing can’t wait to try all the variations too. I don’t have fresh berries where Iam can I use frozen?
I love every recipe of yours I have been able to do …I live where there is not many options…so 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.
✨️Curious if anyone tried this with Costco’s organic almond flour? I might have to buy Bob’s or Whole Foods as I don’t think it’s as fine…
Hi Ruby Two Shoes, another commenter shared the Kirkland brand worked for them, but I haven’t 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 I’ll 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! I’m glad you enjoyed the recipe.
Now that you’ve found the perfect ingredient balance… 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 can’t 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!
I’m so glad you enjoyed them!
Can a flax egg be substituted for the egg in this recipe?
Hi Donna, I haven’t tried to be sure, but I’ve not had good luck with flax eggs in almond flour recipes. They just don’t 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 – amazing flavor! Because I only had seasalt butter, I left out the actual salt.
My only complaint is that there didn’t seem to be enough dough, but other than that, these were amazing! Will definitely make again!
Hi Julie, I’m 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 don’t 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 ☺️.
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, it’s worth trying! Scones usually taste buttery, so they will taste unconventional. Let me know if you try it, please.
You could also try substituting avocado oil. It is lighter than olive oil and doesn’t have flavor, as does olive oil. It’s my new, go-to, not-seed oil (used to use grapeseed, also light and flavorless; but now we’re supposed to be avoiding seed oils). Good luck!
Thank you, that’s really helpful.
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 didn’t 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 won’t be going in the bin. I think you should call them “Indestructible” or “Idiot Proof” ❤️❤️
Have you tried Monkfruit Sweetener? Far better than Splenda!
These scones turned out to be very tasty although a little crumbly.
Wow that’s 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 I’m 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 haven’t tried it, but I imagine an alternative greek yogurt would work.
Thank you… I will try an alternate yogurt.
Turned out great to my surprise cause I had to “Juliefy” 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 can’t 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 haven’t 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 haven’t 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 unfortunately…
Hi Alli, I recommend the recipe as written. The additional moisture of honey would change the structure, and I don’t think a non-dairy option would work in this recipe to produce the texture.
These almond flour scones look amazing — I love how they keep things simple but still feel a bit indulgent
I’ve been experimenting with similar breakfast-style bakes lately, especially trying to find that balance between something light but still satisfying. One thing I’ve noticed is how versatile scones are — 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 — they look perfect with a cup of coffee ☕
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 Kate’s scone recipes are, just mix up and delight!
Hi KE, I’m 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 I’m 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 you’d like, since those won’t 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! I’m glad to hear it, thank you.
These are heavenly! I’m not a gluten free eater, but I love almond flour so decided to give them a try. I used 2% Fage yogurt, King Arthur almond flour, a touch more sugar, and added chopped pecans. They are more delicate than wheat ones, so I let them sit on the pan for 5 minutes before moving to a rack. So delicious!
I never comment but use your cookbook and site often. These were awesome! Thank you for your excellent recipes–lots of wins because of you.
Quick question: company coming and oven broken. Can I make these in a toaster oven?
Hi Nancy, I haven’t tested it, but if you have baking settings on your appliance, it should work.