These gluten free scones are the perfect healthy breakfast option. Make them with chocolate chips, lemon poppy seed, blueberry or almond! They're made with almond flour, cassava flour and they come together in one bowl!
When we traveled to Ireland two years ago, Zach and I fell in love with all the scones they had at every restaurant and little shop . They had the best flavor and texture and they had little raisins in them.
I'm guessing you're a scone lover too if you landed here, so welcome to the club! I knew I needed to recreate a scone recipe that was gluten free and dairy free when I started eating an anti-inflammatory diet last spring. And what make just one? That's why I made these 4 ways!
What are gluten free scones made of?
The base of this recipe is made with almond flour and cassava four and they're the gluten free flours that make them have that crumby scone texture. Coconut sugar adds sweetness and the grass fed butter, coconut oil and coconut milk add fat that make the scones have that crumby texture too.
You'll add chocolate chips, lemon, blueberry or almond depending on what flavor you're in the mood for! I'm a sucker for lemony poppy seed and almond but you really can't go wrong with a little chocolate in the morning.
How to make gluten free scones:
These gluten free scones may be the easiest thing you make all week! Usually baking can be a little complicated, but this recipe is made in one bowl! Simple as that.
First, put all of the ingredients in the bowl of a food processor and turn it on for a minute or two until the it's fully mixed. The dough will be a little sticky but that's what it's supposed to be like! Next, mix in whatever flavorings you want then dump it out onto a parchment-lined baking sheet and cut it into 8 equal triangles. It will be a little tricky to cut because the dough is wet but this is normal.
Finally, bake for 30-35 minutes then remove them from the oven and allow them to cool. Then dig in!
Can gluten free scones be frozen?
Absolutely! They're great frozen. Follow the directions all the way through until the scones are baked then allow them to cool. Once they're cool put them in an air tight container and place them in the freezer. They'll last in the freezer for up to 3 months.
Allow them to thaw at room temperature when you're ready to eat them!
Don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
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Gluten free scones 4 ways
- 1 1/2 cups almond flour
- 1 cup cassava flour
- 1/3 cup coconut sugar
- 1/4 cup coconut oil room temperature
- 1/4 cup grass fed butter 4 tablespoons , cold (could use room temp palm oil shortening)
- 1/2 cup full fat canned coconut milk shaken
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- Blueberry: 1 1/2 cups of fresh blueberries
- Chocolate Chip: 3/4 cup mini chocolate chips
- Lemon poppy seed: zest from 1 lemon, 3 tablespoons lemon juice and 3 teaspoons poppy seeds
- Vanilla almond: 1 teaspoon almond extract and 1/2 cup almond slivers
- Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Add all main scone ingredients to the bowl of a food processor and blend until completely combined, about 30 seconds to 1 minute.
- For lemon poppyseed scones: Add the lemon zest and poppyseed to the bowl of the food processor and blend again until combined.
- For vanilla almond cones: add vanilla extract to scones and blend again until combined. Add slivered almonds and stir in by hand with rubber spatula.
- For blueberry or chocolate chip scones: add blueberries or chocolate chips to the dough and stir by hand with a rubber spatula to combine.
- Once ingredients are mixed in, dump the dough out onto prepared baking sheet and form into a circle 2 inches high and about 8 inches in diameter. The dough will be a little wet and sticky, this is normal. Bake scones in preheated oven for 30-35 minutes until scones are set.
- Allow to cool and eat immediately or store in an air tight container for up to one week or in the freezer for up to 3 months.