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 the money. Make sure not to over-bake them to keep them moist and tender.
The almond flour in this recipe gives this dessert a protein boost. To appease your sweet tooth, enjoy with your favorite seasonal fruit or dark chocolate on the side.
Active time: 10 minutes Total time: 30 minutes
Almond-Flour Cocoa Scones
Ingredients
- 1 cup (112g) almond flour
- 2 tablespoons cocoa
- 1 tablespoon arrowroot
- 1 teaspoon baking powder
- 1 large egg
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Directions
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment. In a large bowl, combine the almond flour, cocoa, arrowroot and baking powder. Whisk, making sure any lumps of cocoa or almond flour are crushed.
In a medium bowl, combine the egg, coconut oil, maple syrup and vanilla; 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-inch round, about 1/2-inch thick. Use a chef’s knife or a bench scraper to cut the round into 6 wedges, like a pie, leaving them in place, and scraping any batter off the knife, and patting it back onto the scones.
Bake for 18 minutes, until a toothpick inserted in the center of the scones comes out with no wet batter attached.
Re-cut the scones so you can 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: 168; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 31mg; Sodium: 99mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 11g
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