Easy Gluten-Free Almond Scones (So Tender & Delicious!)

Is there anything better than a warm, tender scone with your morning coffee? For too long, gluten-free versions have been dry, crumbly disappointments. But that ends today. These Easy Gluten-Free Almond Scones are a revelation incredibly moist, perfectly sweet, and rich with the cozy flavor of almonds.

With a crisp sugar crust and a soft, bakery-style interior, they are so delicious, no one will guess they’re gluten-free. Honestly, this simple Gluten-Free Almond Scones recipe is about to change your baking game.

WHY THESE ARE THE BEST EASY GLUTEN-FREE ALMOND SCONES

Let me tell you exactly why you’ll adore this Gluten-Free Almond Scones recipe.

• First, it uses a smart, accessible flour blend, no weird gums or starches needed alone.
• Secondly, the method is wonderfully straightforward with minimal handling for the most tender result.
• Thirdly, the double hit of almond extract and sliced almonds creates a deep, satisfying flavor.
• Most importantly, these easy gluten-free almond scones stay soft and delicious for days, defying every dry gluten-free stereotype.

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GATHER YOUR SIMPLE INGREDIENTS

The secret to these easy gluten-free almond scones is quality ingredients that work together for perfect texture.

For the Scones:

• Gluten-Free 1:1 Baking Flour: Use a reliable brand like Bob’s Red Mill or King Arthur. This blend already contains xanthan gum, which is essential for structure.
• Almond Flour: This is the magic ingredient! Use fine, blanched almond flour (not almond meal) for incredible moisture and flavor.
• Granulated Sugar: For sweetness and to help create a lovely crust.
• Baking Powder: Our leavening agent for the perfect rise.
• Cold Unsalted Butter: The key to flaky layers. Keep it very cold.
• Heavy Cream: This creates a rich, tender crumb. For a dairy-free version, full-fat canned coconut cream works.
• Egg: Binds the dough and adds richness.
• Pure Almond Extract: Amplifies that wonderful nutty flavor.

For the Topping:

• Additional Heavy Cream: For brushing.
• Sliced Almonds & Turbinado Sugar: For a gorgeous, crunchy finish.

THE FEW TOOLS YOU’LL NEED

• Large mixing bowl
• Box grater (for the butter – a game-changer!)
• Whisk and spatula
• Bench scraper or sharp knife
• Baking sheet lined with parchment paper
• Pastry brush

STEP-BY-STEP: MAKING PERFECTLY TENDER SCONES

Follow these simple steps for foolproof, easy gluten-free almond scones.

PREPARE THE DRY INGREDIENTS

Start by preheating your oven to 400°F (200°C). Line your baking sheet. In your large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, and salt. This ensures everything is evenly distributed.

INCORPORATE THE BUTTER

Take your very cold stick of butter and grate it on the large holes of your box grater directly into the flour mixture. This creates perfect, small butter pieces with zero warming from your hands. Toss the grated butter into the flour with a fork until it’s evenly coated and the mixture looks like coarse crumbs.

BRING THE DOUGH TOGETHER

In a separate small bowl or measuring cup, whisk together the heavy cream, egg, and almond extract. Pour this wet mixture into the dry ingredients. Gently stir with a spatula just until a shaggy dough forms. It will seem dry at first, but keep mixing gently until no dry flour remains. Do not overmix!

SHAPE AND CUT THE SCONES

Turn the dough out onto a lightly floured (use GF flour) surface. Gently press and pat it into a 7-inch circle, about 1-inch thick. Using your bench scraper or knife, cut the circle into 8 equal wedges, like a pizza. Carefully transfer the wedges to your prepared baking sheet, leaving about 2 inches between each for spreading.

ADD THE TOPPING AND BAKE

Brush the top of each scone generously with heavy cream. Sprinkle with sliced almonds and a good pinch of turbinado sugar. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the pan for 10 minutes.

PRO TIPS FOR THE BEST EASY GLUTEN-FREE ALMOND SCONES

• Keep Everything Cold: Cold butter and cold cream are non-negotiable for flaky layers. I even freeze my butter for 15 minutes before grating.
• Gentle Hands: Overworking gluten-free dough is the main cause of toughness. Mix just until combined.
• Thick is Good: Pat your disk to a full 1-inch thickness. This ensures a tall, soft interior.
• Cool Before Glazing: If you add a glaze, let the scones cool completely first so it doesn’t just melt off.

DELICIOUS VARIATIONS TO TRY

• Lemon-Almond: Add the zest of one lemon to the dry ingredients and use a lemon glaze.
• Berry Bliss: Gently fold 1/2 cup of fresh or frozen raspberries or blueberries into the dough at the end.
• Chocolate Chip: Add 1/2 cup of mini chocolate chips for a decadent twist.

STORAGE & FREEZING INSTRUCTIONS

Store cooled easy gluten-free almond scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They freeze beautifully for up to 3 months. Freeze baked scones on a tray before transferring to a bag. Reheat from frozen in a 350°F oven for about 10 minutes.

TROUBLESHOOTING COMMON QUESTIONS

• My dough is too sticky/wet. Gluten-free flours vary. Add an extra tablespoon of GF flour at a time until it’s manageable.
• My scones spread too much. Your butter may have been too warm, or your baking powder could be old. Ensure your dough is cold before baking.
• They are dry. This likely means they were over-baked. Check a few minutes early, as oven temperatures can vary.
• Can I make them dairy-free? Yes! Use frozen, grated vegan butter and full-fat canned coconut cream in place of the heavy cream.

HOW TO SERVE YOUR SCONES

Serve these easy gluten-free almond scones warm, split open with a pat of good butter, clotted cream, or a drizzle of honey. They are perfect for weekend brunch, a thoughtful gift, or a delightful afternoon pick-me-up with tea.

A QUICK NUTRITION NOTE

These scones are an indulgent treat. The almond flour provides healthy fats and a bit of protein, making them more satisfying than many traditional pastries.

MY BAKING TRIUMPH: CREATING THE PERFECT GLUTEN-FREE SCONE

My best friend has celiac disease, and for years, I watched her miss out on simple bakery pleasures. I was determined to create a scone that didn’t taste “free-from” but simply “delicious.” After many trials, the combination of a good GF blend and rich almond flour was the winning ticket.

The joy on her face when she took the first bite of these easy gluten-free almond scones, moist, flaky, and perfect, made every test batch worth it. This recipe is a labor of love for anyone who thought they had to give up tender scones.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven is preheated to 400°F (200°C).
• Butter and cream are very cold.
• Baking sheet is lined with parchment.
• Your 1:1 GF flour blend contains xanthan gum.
• Bench scraper is ready for cutting.

FREQUENTLY ASKED QUESTIONS