Wheat Dairy and Sugar Free Almond Scones
These Wheat, Dairy, and Sugar-Free Almond Scones are a wholesome and delicious treat perfect for those following gluten-free, Paleo, or low-sugar diets. Crafted with nutrient-rich almond flour and a hint of coconut flour, these scones are irresistibly soft yet slightly crisp around the edges. With a base of wholesome ingredients like melted coconut oil and unsweetened almond milk, these scones deliver delightful flavor without traditional dairy or added sugars. Optional mix-ins like unsweetened dried cranberries and chopped almonds add a burst of natural sweetness and texture for a customizable twist. Ready in just 25 minutes, this quick and easy recipe yields eight satisfying wedges ideal for breakfast, snack time, or even a guilt-free dessert. Serve them warm or at room temperature, and enjoy a healthier spin on a classic indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 3 tablespoons Coconut oil (melted)
- 3 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened dried cranberries (optional)
- 0.25 cup Chopped almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
In a separate small bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully incorporated and a soft dough forms.
If using optional dried cranberries or chopped almonds, gently fold them into the dough at this stage.
Transfer the dough to a flat surface lined with parchment paper or lightly dusted with almond flour. Shape the dough into a circle about 1 inch thick.
Using a sharp knife or dough cutter, slice the circle into 8 equal wedges (like a pizza). Carefully transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown and the scones feel firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the scones warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 36.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 632 mg | 49% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
