Wonderfully tender, these gluten free scones are just perfect for a weekend brunch!
These tender gluten-free scones make a wonderful weekend breakfast treat. I make them with almond flour and they contain no questionable ingredients such as xanthan gum.
I made these for my Mom. She was diagnosed with pre-diabetes and has been completely avoiding baked goods for a long time now. She and my dad will visit us soon. As I was telling her about my experiments with low carb baking, she sheepishly asked, “Remember those amazing whole wheat scones you used to make that I loved so much? Maybe you can come up with a low carb version?”
Needless to say, as soon as we hung up the phone, I was scouring the Internet for gluten free scones recipes. Several attempts yielded less-than-optimal results (edible, but not tender enough). But this one’s a keeper.
I don’t add butter to these gluten free scones. Unlike wheat flour, almond flour is inherently oily. One cup of all-purpose flour has 1 gram of fat. One cup of almond flour contains 56 grams of fat.
I sweeten these gluten free scones with xylitol. But you can use any granulated low carb sweetener, or white sugar if you prefer. I haven’t tried coconut sugar in this recipe, but I think it should work.
Chocolate chips are wonderful in these gluten free scones. They add flavor, sweetness and a creamy melty texture. I haven’t experimented with adding anything else to the batter, but I can imagine that the same amount of fresh blueberries would work.
A word on the almond flour I use. Normally, I find that Bob’s Red Mill blanched almond flour works fine. But in this recipe, it’s best to use Honeyville almond flour. The super fine grind does make a difference. I tried both, and the gluten free scones I made with Bob’s Red Mill almond flour were good, but they did have a slightly grainy mouthfeel.
Gluten Free Scones
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, baking soda and salt. Use a rubber spatula to mix in the chocolate chips.
- In a small mixing bowl, whisk together the egg, sweetener and vanilla.
- Add the egg mixture to the flour mixture, mixing with a rubber spatula and then using your hands to turn the mixture into dough.
- On a cutting board, form the dough into a 1-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles:
- Carefully, using a cake server, transfer each scone to the prepared baking sheet. If some of the scones lose their shape a little as you transfer them, gently reshape using your fingers.
- Bake until the scones just start to become golden, 10-12 minutes. Baking for too long will result in dry scones, so it's better to slightly underbake than to overbake.
- Cool 5 minutes on the baking sheet, then serve.
- Keep leftovers covered in the fridge and briefly warm them in the microwave, 10 seconds per scone.