Gluten Free Almond Scones


Gluten Free Almond Scones

These drop scones are some of the best baking I've done. Full of amazing almond flavor with a delightfully crumbly and airy texture. Perfect for any time or as a special treat under some whipped cream and berries! Oh, and did I mention super easy and fast?
Keyword almond scones, gluten free almond scones
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 scones
Author Ian Wickman


  • 1 cup gluten free flour (This was Pamela's all purpose blend)
  • 1/2 cup almond flour
  • 1/2 cup gluten free quick oats (I used Bob's Red Mill)
  • 2 tsp baking powder
  • 4 tbsp cold butter, cut into small cubes
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 each eggs, beaten
  • 1/2 cup cream
  • 1 tsp almond extract


  • Preheat your oven to 400 degrees.
  • Sift the all purpose flour, almond flour, quick oats, and baking powder together into a large bowl. Note: You can also do steps 1 - 3 in a food processor.
  • Cut in the butter with a fork and/or pastry blender.
  • Add sugar and salt to the bowl and whisk in.
  • In another bowl or measuring cup whisk the eggs with the cream and then the almond extract.
  • Pour over the flour mixture and stir together with a spoon.
  • On a baking tray with a silicone mat (or you could probably grease the tray), spoon out 12 (about 1/4 cup each) plops and press them down slightly so they aren't super tall.
  • Cook until lovely brown and cooked through, about 12 - 15 minutes!
  • Remove from oven and enjoy warm almond scones plain or with your favorite fixings.


Admittedly I've never been enthralled with baking, I do it because I love pies, breads, and other baked desserts! I am, however, a scientist by nature... so starting to actually dig into the science of baking is AWESOME and (obviously) produces superior results! These almond scones were just a vehicle for some berries and cream until I started looking at the science behind the scenes and it has opened up a new realm for exploration... but first need to do some more studying, stay tuned!


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