Delicious gluten-free scones made with almond flour, chocolate, and coconut – the three flavors of Almond Joy candy bars.
This post may contain affiliate links. Please read my disclosure for more info.
As someone with a huge sweet tooth, I adored both Easter and Halloween as a little girl. Cadbury cream eggs, mini eggs, and Jelly Belly jelly beans were my favorite Easter basket treats. For Halloween, it was a whole different set of candy that I welcomed with open arms and sticky fingers. When I was small I absolutely looked forward to going trick-or-treating with my parents and sister. When we got back home at the end of the evening, my sister and I would sort our goodies into heaping piles on the floor: keep or trade/give-away.
My keep pile always included Crunchie bars (so so terrible for your teeth, that sponge toffee inside but so delicious), Caramilk bars, and Coffee Crisp, which is apparently only sold in Canada (that’s too bad, it’s so good!). My trade pile was always much smaller than my keep pile! The first small candy bars to make it into that pile were always the Mounds and Almond Joys – coconut in chocolate totally ruined the candy in my opinion back then.
It’s interesting how much our palate changes as we get older. Now almonds and chocolate and coconut are one of my favorite food combinations! Leading us to these gluten-free almond flour scones!
Gluten-free scones with almond flour
I am completely in love with almond extract and look for ways to use it in more baking recipes. Here it hangs out with shredded coconut and chocolate chips to give you that classic Almond Joy threesome. These scones are gluten-free and made with almond flour so they pack more protein than your typical scones. Don’t get me wrong – I love those too – but sometimes I am craving delicious baking but don’t want something too sweet or rich. These are perfect.
Other yummy recipes to try:
There is less than one and a half tablespoons of added sugar in the entire batch and lots of protein from the almond flour. This makes me happy to share with my already-very-energetic toddler. Sometimes I will even bite off some of the chocolate chips from her scone so she gets less and I get a few more. One of the mom perks that I know won’t last as she notices when she gets a bit older. But I am enjoying it for now, ha!
Although almond flour is not the most inexpensive flour out there, it is so much cheaper to make your baked goods at home. Buying a single gluten-free treat when you are out will cost you more than whipping up a whole batch of these delicious scones yourself. My grandmother had celiac disease and learned to bake gluten-free scones and other baked goodies way back before there were so many cookbooks (and definitely before there were websites!) on the topic. She would have loved these scones!
Let’s bake these!
- 2 3/4 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp cold butter, or vegan buttery spread
- 1 tbsp coconut sugar
- 1/2 tsp pure almond extract
- 5-8 tbsp milk, any kind (I used cashew)
- 2 tbsp dried shredded coconut
- 1/4 cup chocolate chips
- 1 tsp coconut sugar, for sprinkling
- Preheat your oven to 350F.
- Stir together almond flour, baking soda, sea salt, 1 tbsp coconut sugar, and shredded coconut. Add in the 2 tablespoons of very cold butter. Either use a fork or a pastry cutter (like this!) to blend the butter into the flour mixture. You want to stop when the butter pieces are around pea-sized.
- Add in almond extract and the chocolate chips.
- Stir in the milk, starting with 5 tablespoons. You want to only add enough milk until the dough just comes together. You might not need the whole 8 tablespoons. After the 5 tbps, just add 1 tbsp at a time until the dough comes together but isn't too wet.
- Use your hands to mix everything together and form it into a ball of dough. Don’t overmix or the heat from your hands will melt the butter and we want that to stay cold until it hits the hot air in the oven.
- Flatten the dough down onto a parchment-lined baking sheet, until it’s about a 1" thick circle. Sprinkle with 1 tsp of coconut sugar. Slice the dough with a sharp knife (cleaning in between cuts if too much dough sticks) into 8 wedges. Slightly separate the edges on the baking sheet so the middles all cook evenly.
- Bake for 20-25 minutes or until the middle is set. Enjoy with your tea or coffee!
I have used Earth Balance buttery spread in place of butter (it is dairy-free). It tastes delicious and gives you the same texture as if you had baked with butter.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
—–> Pin this post to save it for later!