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Easy Vegan Almond Flour Scones (GF)

Quick and easy vegan almond flour scones! They are gluten-free, grain-free, and variable (with all kinds of different add-ins). Plus, they have 7 grams protein each!

a single almond flour scone on a white plate with more scones in the background

The Best Almond Flour Scones

Almond flour is such a versatile baking ingredient. I love it for making my 3-Ingredient Almond Flour Cookies, Almond Shortbread, and easy Almond Tortillas.

It makes perfect scones, too.

This is an essential scone recipe. The recipe is super-simple, too (much easier than traditional scones) so you will have the ingredients and steps memorized in no time.

Enjoy one of the scones just as it is, or split and spread with jam, marmalade, or some homemade vegan cream cheese. Or add any and all kinds of simple or dramatic flavors and ingredients, such as spices, chocolate, fruits, nuts, you name it.

Recipe Benefits

These scones are:

  • Vegan (egg-free and dairy-free)
  • Gluten-free
  • Grain-free (use grain-free baking powder, as needed)
  • Made with minimal ingredients
  • 7 grams protein per scone
  • Quick and easy to make
almond flour scones on a baking sheet that is lined with parchment paper

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

clear glass bowls, filled with scone ingredients, on a white marble surface

You will also need a small amount of water (I use ordinary, filtered tap water). I add salt, as well, but it is optional/adjustable, according to your needs and preferences.

scones cooling on a baking sheet

How to Make the Best Almond Flour Scones

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 325F (160C). Position a rack on the top slot of the oven. The oven rack placement is important: the almond flour can darken on the bottoms towards the end of the baking time, hence it is best to position the baking rack higher in the oven.

Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

In a large bowl, whisk the almond flour, tapioca flour, sugar, baking powder and salt until combined.

overhead shot of a glass bowl filed with whisked almond flour scone ingredients

Step Three: Add the Wet Ingredients

Add the oil, water, vanilla to the bowl. I also like to add a small dose of almond extract, but it is optional.

wet ingredients added to a glass bowl of dry scone ingredients

Stir until completely combined and the mix comes together into a dough.

a glass bowl filled with almond flour scone dough, a green spatula alongside

Step Four: Shape the Dough

Use your hands to press the dough together into a flattened ball. Place the dough out onto the prepared baking sheet. Press, shape and flatten the dough into a 7-inch (17.5 cm) circle. Smooth the top so that it is even.

almond flour dough disk on a baking sheet with a ruler on top

Step Five: Cut Dough into Wedges

Cut the dough into eight equal wedges. Make it simple on yourself: cut the disk in half, then quarters, and then eights. You can use a knife or (one of my favorite tools) a bowl scraper, or a board scraper.

almond flour scone dough disk on a baking sheet, being cut into 8 wedges

Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart).

unbaked almond scones on a parchment lined baking sheet

Step Six: Bake the Scones

Bake in the preheated oven for 20 to 24 minutes until golden brown. Watch closely during the final few minutes; the scones will brown quickly at the end, so be at the ready to remove them from the oven.

baked almond flour scones on a baking sheet

Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

scones on a silver metal cooling rack

Cue the cups of tea, it is scone time!

scones cooling on a baking sheet

I hope you love these scones as much as I do! I have tips in the recipe for changing the flavor and incorporating mix-ins like chocolate chips, dried fruit, fresh fruit, and more!

Happy baking, everyone!

FAQ

How Should I Store Almond Flour Scones?

Store the cooled scones in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

What are Some Substitutes for Natural Cane Sugar?

An equal amount of coconut sugar, granulated sugar, brown sugar, or measure-for-measure granulated sugar replacement can be used in place of the natural cane sugar.

You can also use an equal amount of maple syrup (decrease the water by 1 to 2 tablespoons if using a liquid sweetener).

What is a Good Substitute for Tapioca Flour?

An equal amount of potato starch, arrowroot powder, or corn starch can be used in place of tapioca flour Note that the scones will no longer be grain-free if using corn starch.

Chickpea flour can also be used a substitute for tapioca flour in this particular recipe. Use an equal amount (1/4 cup/30 grams).

What Are Some Good Flavor Additions for the Scones?

Here are a few ideas to get started:

  • Flavor extracts (e.g., lemon, orange or almond extract)
  • Finely grated citrus zest (e.g., lemon, lime, orange)
  • Ground spices (e.g., ginger, cardamom, cinnamon, or pumpkin pie spice)
  • Coffee (use 1/4 cup strongly brewed coffee or espresso in place of the water)

Some Stir-In Ideas:

  • Miniature semisweet chocolate chips or finely chopped dark chocolate
  • Cacao nibs
  • Chopped dried fruit
  • Chopped toasted nuts or seeds

Happy baking, everyone!

Yield: 8 scones

Easy Vegan Almond Flour Scones (GF)

a single almond flour scone on a white plate with more scones in the background

Quick and easy vegan almond flour scones! They are gluten-free, grain-free, variable (with different add-ins), plus 7 grams protein each!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 and 1/2 cups (280 g) almond flour
  • 1/4 cup (30 g) tapioca flour
  • 1/4 cup (48 g) natural cane sugar (see notes for options)
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 mL) neutral oil (e.g., avocado oil, melted coconut oil, safflower oil)
  • 1/4 cup (60 mL) water
  • 1 teaspoon (5 mL) vanilla
  • Optional: 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 325F (160C). Position a rack on the top slot of the oven. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the almond flour, tapioca flour, sugar, baking powder and salt until combined.
  3. Add the oil, water, vanilla and (optional) almond extract to the bowl. Stir until completely combined and the mix comes together into a shaggy dough. Use your hands to press the dough together into a flattened ball.
  4. Place the dough out onto the prepared baking sheet. Press, shape and flatten the dough into a 7-inch (17.5 cm) circle., smoothing the top so that it is even.
  5. Cut dough into 8 equal wedges. Using a spatula, move the wedges so that they are spaced out onto the baking sheet (at least 1 inch/2.5 cm apart).
  6. Bake in the preheated oven for 20 to 24 minutes until golden brown (watch closely during the final few minutes; the scones will brown quickly at the end).
  7. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

Notes

Storage: Store the cooled scones in an airtight container at (cool) room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Sugar Options: An equal amount of coconut sugar, granulated sugar, brown sugar, or measure-for-measure granulated sugar replacement can be used in place of the natural cane sugar. You can also use an equal amount of maple syrup, agave nectar, or liquid sugar replacement (decrease the water by 1 to 2 tablespoons if using a liquid sweetener).

Tapioca Flour Substitutes: I have made this with an equal amount of chickpea flour and they are perfect. You can also use an equal amount of portato starch arrowroot starch, or corn starch (note that the scones will no longer be grain-free if using corn starch).

Some Flavor Ideas: Use different extracts (e.g., lemon, orange or almond extract), 2 teaspoons finely grated citrus zest (e.g., lemon, lime, orange), or 1 teaspoon ground spices (e.g., ginger, cardamom, cinnamon, or pumpkin pie spice). Also consider using 1/4 cup strongly brewed coffee or espresso in place of the water.

Some Stir-In Ideas: 1/3 cup miniature semisweet chocolate chips or finely chopped dark chocolate, a few tablespoons of cacao nibs, 1/2 cup (75 mL) chopped dried fruit, 1/2 cup (125 mL) chopped toasted nuts or seeds.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 303Total Fat 24gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 219mgCarbohydrates 18gFiber 4gSugar 8gProtein 7g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Priya

Thursday 8th of September 2022

These scones are just wonderful! So easy to make. I used vanilla and the zest from a large lime, and then drizzled with a lime icing (using your coconut sugar powdered sugar recipe!) Amazing, thank you.

Camilla

Thursday 8th of September 2022

Oh Priya, the lime additions sound SO good! I am 100% going to do that with my next batch. I am so glad you like the recipe!

June

Saturday 3rd of September 2022

Hi Camilla!

The scones are delicious! I used coconut sugar and the garbanzo flour option. I like the added protein from garbanzo, but I don't always like the flavor. It worked great in this recipe!

Thank you for all your hard work and for sharing your recipes!

Camilla

Sunday 4th of September 2022

Yay! I am so happy you tried and like the chickpea flour option, June! It is my favorite, too, but I know many are wary of the flavor in sweet items. Thank you, so much, June— your approval of any recipe means a lot to me!

Melanie

Thursday 1st of September 2022

These were easy and delicious, as promised. I added a full teaspoon of almond extract (because I like almond flavor) and used coconut sugar. Everyone loved them.

Camilla

Thursday 1st of September 2022

I am so glad that you like them, Melanie! I love almond extract in baked goods, too :)

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