Baked Good

Gluten Free Chocolate Almond Scones


Gus arrived home for the holidays last night.  His day started in Palo Alto at 5:45 a.m.; the last leg was a bus ride from Logan to Portland, arriving at 8:10 p.m., in time for pizza on the grill.  (We experimented with a new GF crust, but that’s for later…)

Since his every GF wish is my command, I just finished a batch of Chocolate Almond Scones: breakfast at 1:20 p.m. EST after a late night of “White Christmas” and some of a James Rollins novel.

Chocolate Almond Scones



1 cup  (6 oz.) GF flour mix

1/3 cup (3 oz.) almond flour (remember you can grind your own – see photos.)

¼ cup  (2 oz.) granulated sugar (plus 1 tablespoon for sprinkling on top of the scones.)

1 ½ teaspoon baking powder

¼ teaspoon xantham gum

1/8 teaspoon fine sea salt

¾ cup dark chocolate chips or chopped chocolate bits

1 medium egg

Heavy cream (about ½ cup)

½ teaspoon almond extract (more or less to taste.)


Oven at 425 F Bake; baking sheet lined with parchment paper

  1. Measure the flours, sugar, baking powder, xantham gum, and salt into a medium sized mixing bowl.  Whisk to blend.
  2. Add the chocolate chips.
  3. Crack the egg into a glass measuring cup.  Add to it heavy cream to measure 2/3 cup. Add the almond extract and whisk to blend.
  4. Pour the wet ingredients into a well in the dry ingredients.  Stir to form a stiff dough.
  5. Spoon the dough out onto a floured surface. Knead 3-4 times, pat into a ball.  Cut the large ball in half and form into two 1 ¼ inch disks and pat with any cream/egg mixture remaining in the measuring cup. Sprinkle with remaining tablespoon of sugar.
  6. Cut each disk into six wedges.  Place on the prepared baking sheet.  Cook at 425 F for 12 minutes or until lightly browned at the edges.

11 thoughts on “Gluten Free Chocolate Almond Scones

  1. Dear [Mrs] Gus

    I am a big fan of your site and ethos. I write to you from Britain, England, UK that you may have heard of. This morning I made your wonderful Chocolate Almond Scones. I used 1 1/3 cups of Dove’s Gluten-free white flour (in the absence of almond flour). I used roasted, sliced almonds as I had run out of essence. The consistency is fabulous (and the texture of the almonds adding a little crunch). I added a little water in place of the almond essence to accompany the flaked almonds. Great stuff. I will try more recipes in the coming weeks.

    • I live in England and want to make these scones. Can’t eat cream so may substitute soya milk or soya cream. I believe almond flour can be substituted with ground almonds (according to another blogger) so I will use doves farm GF flour plus ground almonds. Wish me luck!

  2. I am from England and plan to make these scones this weekend. I will also use Doves Farm GF flour but will use ground almonds for almond flour. A fellow blogger thinks they are the same thing. I will try! I love Howard’s idea of using almonds. I will add some pieces of flaked almonds for the texture. I can’t eat cream so will substitute almond milk or cream. Wish me luck!

  3. Dear (Mrs) Gus,

    I am a huge fan of your site and have made many of the recipes to my husbands delight. He looks forward to his tea break on the building sites to see what Gus treats have made it into the lunchbox. I made a little twist to this fantastic recipe for Easter, I substituted white chocolate for the dark and lemon essence for the almond…they were a huge hit!

  4. Hi, Nick’s friend Julia here! I don’t know if he told you this already, but Amy has made these scones for us a few times in LA, and I must have dreamed about them when I was here in Boston recently. All I know is that I woke up with the most powerful need to bake these scones and so I drove out into our biggest snowstorm of the year at 8 am in my pajamas in order to get the xantham gum. And it was 100% worth it – yum!!

  5. Pingback: Tuesday Tip: substitutions in Chemistry experiments may result in (explosions) | Gluten Free Gus

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