Health and Wellness and Changes you can Addapt
Giving up gluten just got a whole lot easier, now that you have an easy gluten-free scone recipe. This one relies on almond flour for a scone that gives your coffee shop favorites a run for their money. Make sure not to over-bake them to keep them moist and tender.
The almond flour in this recipe gives this scone a protein boost. Enjoy it for breakfast or an afternoon snack with your favorite seasonal fruit or a scoop of Greek yogurt.
Active time: 10 minutes | Total time: 30 minutes
Almond Flour Cocoa Scones
Ingredients
1 cup (112g) almond flour
2 tbsp cocoa powder
1 tbsp arrowroot starch
1 tsp baking powder
1 large egg
1 tbsp coconut oil, melted (or any neutral oil like avocado or canola oil)
2 tbsp maple syrup
1/2 tsp vanilla extract
Directions
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper. In a large bowl, combine the almond flour, cocoa, arrowroot and baking powder. Whisk, making sure any lumps of cocoa or almond flour are thoroughly broken up and mixed in.
In a medium bowl, combine the egg, coconut oil, maple syrup and vanilla extract; whisk to mix well. Stir the egg mixture into the almond flour mixture until well-combined. It will be sticky and wet.
Scrape the batter into the center of the prepared pan and flatten and shape into a 6-in round, about 1/2-in thick. Use a chef’s knife or a bench scraper to cut the round into 6 wedges, like a pie, leaving them in place. Scrape any batter off the knife and pat it back onto the scones.
Bake for 18 minutes, or until a toothpick inserted in the center of the scones comes out clean.
Re-cut the scones to separate them, and slide the parchment onto a cooling rack. Let cool for 10 minutes before serving.
Serves: 6 | Serving Size: 1 scone
Nutrition (per serving): Calories: 167; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g; Cholesterol: 34mg; Sodium: 93mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 5g; Protein: 5g
Nutrition Bonus: Pot***ium: 189mg; Iron: 6%; Calcium: 11%
Originally published January 12, 2021; Updated June 2026
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