Switching to gluten‑free baking is simple with this tasty scone. Almond flour gives the treat a boost of protein, while cocoa adds a chocolatey flavor. Bake them just right and they stay moist and soft.
Enjoy these scones for breakfast, as an afternoon snack, or with a dollop of Greek yogurt and fresh fruit.
Active time: 10 minutes | Total time: 30 minutes
Almond Flour Cocoa Scones
Ingredients
- 1 cup (112 g) almond flour
- 2 Tbsp cocoa powder
- 1 Tbsp arrowroot starch
- 1 tsp baking powder
- 1 large egg
- 1 Tbsp melted coconut oil (or any neutral oil)
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
Directions
1. Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
2. In a big bowl, whisk together almond flour, cocoa, arrowroot starch, and baking powder. Make sure there are no lumps.
3. In another bowl, beat the egg, then stir in melted coconut oil, maple syrup, and vanilla.
4. Pour the wet mixture into the dry ingredients. Stir until the batter is sticky and well combined.
5. Scoop the batter onto the prepared sheet. Pat it into a 6‑inch circle about ½‑inch thick. Cut the circle into six wedges, keeping them together.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Let the scones cool on the parchment for 10 minutes, then separate the wedges and move them to a cooling rack.
Serves: 6 (1 scone each)
Nutrition (per scone)
Calories: 167 | Fat: 13 g (Saturated: 3 g) | Carbohydrates: 11 g (Fiber: 3 g, Sugar: 5 g) | Protein: 5 g | Sodium: 93 mg
Additional nutrients: Potassium 189 mg, Iron 6 % DV, Calcium 11 % DV.