Easy Vegan Almond Flour Scones (Grain-free, Gluten-free)

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

4.90 from 29 votes

Easy Vegan Almond Flour Scones (Grain-free, Gluten-free)

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

Prep Time5

Cook Time25

Total Time30

Course: Grain-Free Vegan Baking

Cuisine: American

Keyword: easy vegan recipes, egg-free scones, grain-free vegan baking, grain-free vegan scones, high protein almond flour scones, high protein vegan scones, the best almond flour scones, vegan almond flour scones, vegan gluten-free almond flour scones, vegan gluten-free scones

Servings: scones

Author: Camilla

Ingredients

2.5 cups almond flour (not almond meal)
1/4 cup tapioca flour (see notes for options)
1/4 cup natural cane sugar (see notes for options)
2.5 teaspoons baking powder (certified GF, as needed)
1/4 teaspoon salt
1/4 cup neutral oil (e.g., avocado oil, melted coconut oil, safflower oil)
1/4 cup water
1 teaspoon vanilla
Optional: 1/2 teaspoon almond extract

US Customary - Metric

Instructions

Preheat the oven to 325F (160C). Position a rack on the top slot of the oven. Line a large baking sheet with parchment paper.
In a large bowl, whisk the almond flour, tapioca flour, sugar, baking powder and salt until combined.
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.
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.
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).
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).
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, 1/3 cup (75 mL) chopped dried fruit, 1/3 cup (75 mL) chopped toasted nuts or seeds.

Nutrition