Almond + Vanilla Scones

I love to bake. Any chance I get, I’m in the kitchen experimenting with different flours, nuts and aromatics, filling my home with scents of vanilla and cinnamon. This is a simple recipe for scones, made with blanched almond flour and vanilla. They are based on a French macaroon style of recipe  and what I love about these is that they are so simple to make and are delicious served plain or topped with your favourite whole fruit jam such as my strawberry + vanilla jam. I often grab one  as a quick breakfast on the run and they are perfect served with a steaming hot matcha latte.  

What’s good about them:
These scones are designed to be gluten and grain free which is perfect for those who are on digestive health eating plans. They are high in complete protein as well as being low GI, so they will fill you up, keep blood sugars steady and help your body repair and recover. Macadamia + olive oil taste wonderful in these scones and marry perfectly with almonds and vanilla. Both are a rich source of antioxidants and mono-unsaturated fatty acids that is wonderful for heart health. Vanilla helps relax the nervous system and reduce inflammation. It is rich in antioxidants and can also enhance mental performance.

3 cups (300 g / 10  ½ oz)   almond meal / ground almonds
2 teaspoons gluten free baking powder 
or ¾ teaspoon baking soda
¼ cup (2  fl oz) ) macadamia nut oil or cold pressed olive oil
1 tablespoon honey or organic maple syrup
2 teaspoons vanilla bean paste
2 free range eggs
strawberry + vanilla jam to serve

Preheat your oven to 150 C / 300 F.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft sticky dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 3 cms thick.
Cut into small rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and your scones are cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.
Makes 12 scones

Notes + Inspiration
Add a handful of sun-dried fruit such as plump raisins or apricot.
Fold in 100 g dark 70% chocolate pieces before baking and enjoy slightly warm whilst the chocolate is still oozing.





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112 Responses to “Almond + Vanilla Scones”
  1. Caitlin says:

    Yum, yum yum and yum!
    just wanted to know, what brand of vanilla extract do you use? so many of them have added sugars, is it possible to buy one without it?
    cheers x.

    • Karen says:

      Caitlin I recently bought some organic vanilla powder from my local farmers market as I wanted a sugar and alcohol free option. They may also sell in health food stores.

    • Caitlin, most vanilla extracts and pastes are made from vanilla bean, water and glucose and such a small amount is insignificant. That being said if you want a completely natural product, I would just get 1 whole vanilla bean, split it down the middle and remove the lovely fragrant seeds into the scone mix. You can also get ground up whole vanilla pods from some health food stores. hope this helps. T:)

      • Caitlin says:

        once again, thank you! x

        • Caitlin says:

          hi Teresa,
          What are your thoughts on Almond essence? in regards to how natural it is? i have no idea on these things ha
          cheers :)

          • Don’t use the almond essence – it just gives a really fake almond taste to the whole dish. People only generally use it if they are not using almond meal or not much of it…and they want to give the impression that there is almond in the dish. There is enough almond flavour when using your almond flour and then complimenting with a hint of vanilla bean extract or paste. x

  2. Sophie says:

    Oh my these look delicious. Going to bake a large batch of these once I restock my almond meal supplies!

  3. Tina says:

    Teresa, me and my team are such fans! I’m going to give these delicious scones a crack this weekend – do you think these would work if I replaced the honey with Agave?

  4. darina says:

    Hi Teresa, great recipes I want to ask you macadamia nut oil not sure where to get it. I’m in UK what to use instead???
    thank you

  5. helen says:

    when does the honey go in?

  6. Emma says:

    Hi Teresa, I made these last night but they didn’t rise? I followed the recipe & only thing I changed was coconut oil instead of macadamia nut oil. They turned out more like cookies, they were still delicious though! Should i add more baking powder next time? x

    • Hey Emma
      These scones are not like traditional light fluffy white flour scones. They are denser due to the almond flour. However make sure when making these you use a fine blanched almond flour which will give you a lovely soft result. :)

      • Beck says:

        In saying that, mine also did not rise, and the one in your photograph looks far thicker than the 1cm thickness as cut in the instructions.

        • Cate says:

          I’ve had one attempt at making these – taste good, but didn’t rise. Next time I’ll try adding a little more baking soda and a thicker dough before cutting. Thanks for the recipe!

  7. Kels says:

    These look delicious…. looking forward to trying them. How long do they keep for? Or alternatively can they be frozen?

  8. Jen says:

    Hi Teresa, was just wondering where you have been getting your almond flour from? I have been to several health food stores and they keep telling me that there is no such thing and keep referring me to almond meal! But i keep finding receipes with almond flour in it, so im getting a little confused! Is the almond flour your using almond meal?

    • Raze says:

      Almond meal and almond flour are both ground almonds and there is no official difference between the two products. The terms can be used interchangeably. In practice, however, almond flour is often MUCH more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.

  9. Lauren says:

    Hi Teresa,

    Where do you get fine blanched almond flour from? Or is there a way to turn normal almond meal into a finer flour?

    Thanks for all the great recipes. I make your paleo porridge all the time.

  10. Amanda says:

    Hi Teresa
    we just made these and they are YUM! Only thing is they didn’t rise at all from the 1cm – should they rise or should we just make a thicker scone?

    • Amanda, they don’t rise much this is correct as they are a heavier almond meal base….they should be moist in the middle and quite delicious. You can make a thicker scone if you need.

  11. Jacqui says:

    Can’t wait to try these!
    Can you use rapadura as the sweetener, or do you need the consistency of honey to help bind them?

  12. Diana says:

    Hi Teresa,

    Would LSA work instead of almond meal?

  13. Kahlia says:

    Hey T,

    Almond blanched flour??? Can I make this at home by any chance or can you buy this from your local health food store? Or is this just your typical Almond Meal?
    Went and bought myself a Vita-Mix the other day – Loving it :)
    xxx :)

  14. Karen says:

    Hi Teresa – just wondering if I could substitute coconut flour for the almond flour?

    • Hey Karen, not for this recipe….:)

      • Berty says:

        Hi all,

        This is a great recipe – thank you. I was quickly googling paleo morning tea ideas as I was hosting a few mums and bubs and wanted to whip up a paleo-friendly treat for everyone that was quick and easy. Because I didn’t have any time to shop – I had to make some adaptations to this recipe and they still turned out great, so I thought I would share. Here’s what I used:

        1.5 cups almond meal (it’s all I had left!)
        1.5 cups coconut flour
        5 tbsp butter as I didn’t have any cold pressed coconut oil left (and butter is 95% fat and just a smidge of dairy anyway…)
        2 eggs, vanilla, baking power (used 1 teaspoon), pinch of salt
        then a bit of coconut milk – probably just a few tbsp.
        I also added a bit of dessicated coconut and the zest of two lemons because I was feeling in the mood for it. Yum!

        The key to making scones is to mix (and sieve) all of your dry ingredients together first, make a well in the middle and then add your wet ingredients into the well; gradually stirring it so it all mixes together. Then when mixed, get your lump of butter and mix it in with your fingertips until you get a bread-crumb like consistency. Then you kneed it together. If you kneed it properly it will hold. Can always add a dash more coconut milk if needs be.

        To get them looking like actual scones and not flat like biscuits (because they won’t rise), no need to roll out dough. Just grab a chunk (make it thick – like 5-10 cms high), and mould it into a square shape (if you’re a perfectionist you can use a knife to make perfect squares).

        I did the above and had great tasting and great looking scones. De-lish!

        • Catherine says:

          Thanks for the tips on this! I made these scones today and they are flat flat flat!! :-( so disappointed!

          I’ve only just now seen all theses comments and tips. If I’d known your tip on sieving dry ingredients my scones would look so much better!! Next time! :-)

  15. Hayley says:

    Hi Teresa,
    Just wondering if you think buckwheat flour would work in this recipe instead of almond flour?

  16. Kelly says:

    Yum!! Slept through my alarm this morning & missed training – so decided to bake instead (!?!) Both the scones & blueberry jam were delicious – thanks so much Teresa for my self indulgent brekky on the sofa :) …should probably return to training tomorrow… PS: I don’t understand why ppl always want to substitute (except for allergies) when you have put the work & expertise into developing the perfect combination? Keep ‘em coming!

  17. kerri says:

    hi teresa is each scone 211 calories? or is that per serve and how many would a serve count as. and if i were to leave the egg yolks out would that bring down the fat content.

  18. Alison says:

    Hi Teresa – I made these for an afternoon tea party on the weekend. The first batch was delicious but didn’t rise at all, so the second batch I doubled the baking soda…big mistake! The baking soda overpowered the flavour of everything else. Next time I’m going to try using gluten free baking powder rather than soda.
    Anyway, they were a hit (served with fresh strawberries and some vanilla cream).

  19. kristie says:

    hi, Just wanted to know if you could freeze these and if not how long will they last? Thanks

  20. Rachael says:

    Is blanched almond meal the same as the plain almond meal that you can buy at the supermarket or health food shops? My packet doesn’t say blanched on it.

    • Hey Rachael – you can buy blanched almond meal which is light in colour and has the outer skin of the almond removed or you can buy natural almond meal that retains the skin. Only difference really is the look of the final product – One will be light and the other will have dark flecks though it. Up to you the recipe will work for both. TX:)

  21. Lou says:

    hi teresa. I make these quite often for a mid afternoon snack. I just noted the total fat content per scone being a little high. What would be the best way to reduce this a little? Thank you :)

  22. Sadia says:

    Hi Teresa,
    Can u replace honey with stevia? If so what quantity?

  23. Liz says:

    i made this recipe this afternoon, but they turned out like very dry biscuts, didnt rise at all. and measured everything correctly. but instead of using macordian oil or almond i used coconut, but still the same amount. just wondering on what your thoughts are to as what i might have done wrong?

    • Hey liz – they should be soft, not dry. The coconut oil would not have made a difference…check your measurements – 100 g ground almonds = 1 cup – your dough needs to be soft…it will also not rise very much due to the density of the almond meal so you can’t really compare them to a regular scone made from white flour. T:)

  24. Amanda says:

    I made them also – I think that the picture is what sets us all up that they are going to be beautiful and fluffy.
    they really look like cookies. Makes you feel like you did something wrong. They are perfect for little kids though, b/c they like the “cookies”!

  25. Dita says:

    Wow! I just made these. I only just discovered this website this afternoon while searching around the web for healthy recipes. They were so easy to make and turned out so good. They actually resemble scones, which surprised me. What a wonderful recipe. I am so excited to have found this website and so excited that the recipes are actually good.
    I should note that I actually replaced the honey with xylitol (which I powdered in a grinder) and added slightly more oil to make up for the missing liquid.
    Yum!! Thank you. xx

  26. mary says:

    these are good ! the real test was that the kids liked them – its a shame I cant send this in their lunch box – nut free zone – will try the blueberry jam next

  27. Kate Pickering says:

    YUM, these turned out great! Served them warm with fresh raspberry jam, perfect!

  28. Katherine says:

    Hi, this recipe looks amazing!!!
    But I have an allergy to eggs – could I replace them with something else?
    Thank you!

  29. sita says:

    Hi Teresa,
    Your recipes are amazingly easy , wonderfully tasting, absolutely healthy.
    What is the substitute for eggs as we are often strict vegetarians on certain religious days or weeks.

    Thank you.

  30. Heather says:

    Hi Teresa, I m from the uk, cant get the almond flour, I went to the health shop they sell ground almonds, should i be using this. would really like to make them, cheers

  31. Demerei says:

    Hi Teressa,

    My scones didn’t rise at all, any suggestions?


  32. Laura says:

    Hi Teresa, have you tried baking this recipe as a single loaf instead of individual scones? I am thinking this recipe might work well for a gluten-free version of german christstollen if I add raisins, slivered almonds and marzipan, and bake it as a free-form loaf. Thoughts?

  33. Emily says:

    Just made these and the blueberry jam… Yummy and moist:-)

  34. Sharyn says:

    Just made these though as biscuits. The mixture was too runny to cut out – so not sure what I did wrong. They were however just firm enough to put spoonfuls as biscuits – YUM.

  35. Gloria Gautier says:

    These is an amazing recipe!!! I just can wait to do another batch. Next time I would baked
    with fresh blueberries. Thank you.

  36. Felicity says:

    Can I use vanilla bean extract? and should I halve the measurement to 1/2 tea spoon? Thanks,

  37. sylvia says:

    Hi, great recipe! Could butter sub for the oil? i have very little experience with almond meal:)

  38. Rachael says:

    I made these and they were delicious, but flat like biscuits, any ideas on what may have gone wrong, they definitely didn’t look like the above picture?

  39. Anastasia says:

    Oh my god these are good! thank you! I didn’t have any sweetener in these and we served it with pistachio paste mmm. Need to make another batch soon :)

  40. Kristy says:

    I used dates instead of honey and worked a treat for those staying away from honey! More like healthy sticky date scones!

  41. Sandra says:

    Wow, I just made these and they are perfectly delicious! I found this recipe via a Google search for “grain-free scones.” I’ll certainly be trying some of your other recipes. Thank you and have a great day!

  42. Hollie says:

    Just made these, delicious! I added 70% dark choc and dates; I also used rice bran oil as it is all I had. I just ate one fresh out of the oven :)

  43. Constance W. says:

    Can I use regular flour instead of ground almonds? I don’t have any at home…

  44. Dominique says:

    These are so delicious, loved them and so easy to make

  45. Lisa says:

    I liked them, but my kids loved them with jam and cream. my 4 year old keeps pestering me to make them, and i made them a few months ago. just have to get round to doing it again. though next time i will try to go from mixing, shaping to oven immediately. I found it a bit nutty but ok if i put plenty of jam on, but everyone else loved them. which is great since i have super fussy kids

  46. Danielle says:

    Now Teresa….Im expereincing feelings of confusion haha.

    I just made these @ 150 degrees and cooked for only 15minutes and they are kinda super brown on outside (this is why I turned off the oven) yet, still moist on inside – definitely don’t look like yours! haha.

    But they taste fabulous, I just want to get them right.

    Perhaps I just have a really high powered oven?????

    • WOW your oven sounds like it’s a little off. They shouldn’t burn at 150 C. Ok so next time turn your oven down to 130 C and see how you go….gentle, careful and don’t rush. T:) x

  47. Sophie Taaffe says:

    Hi Teresa,

    I just made these yesterday! I am pregnant and paleo and had a craving for scones.

    They were delicious! I am just wondering if you would store them in the fridge or not.. I didn’t but wondering if they were ok to be stored at room temp or better in the fridge.

    Thank you.


    • Depends on how hot it is Sophie…I normally store at room temperature at the scones don’t last that long in my home….keeping them in the fridge will keep them fresher for longer. :)

  48. Charlie says:

    Hey! How many scones in one serve? Is one scone 211 calories? X

  49. Joanne says:

    Hello, I have seen raw vanilla powder in my local healthfood shop, as expected it is expensive, wondering if you have tried it and is it worth it and perhaps just reserve it for recipes like this rather than substituting for extract everytime which is called for in almost everything I bake. these look v yummy and I will by trying them soon thank you

  50. Sandra branch says:

    They looked so great I had to make them, they are in the oven now. Can’t wait to try them.

  51. Maddie Paige says:

    Thank you for another great recipe, I served mine with cottage cheese whipped with honey and whole fruit raspberry jam :-) xo

  52. Rachael Austin says:

    I just made these for afternoon tea for my three children.. they went down a treat with organic strawberry jam!! YUM!

  53. Sarah says:

    These have just gone into the oven, I cut them into shapes with a cookie cutter, so I ended up getting 28 ‘scones’ probably would of got more but the dough is beautiful on its own! Whoops.

  54. Caro says:

    One of my friends just went gluten-free so when I was invited to a potluck brunch, I wanted to bring something everyone could enjoy. These were a hit the pro-gluten and gluten-free crowd alike. Simply delicious.

  55. Thank-you so much for this recipe they were delicious! I’m going to make them again for my Uncle as a treat for him as he’s diabetic so he can’t eat sweat things very often so it’s great that they have a relatively low GL! I blogged about them on my website with a link to your page-
    Thanks again :) xx

  56. Chloe Qu says:

    Hi Teresa,

    Love all your recipes and made this beautiful delight for a gloomy afternoon. For some reason the scones did not rise so it turned out more like cookies. Did I knead the dough too much or cut the shapes too big?

    Thank you very much for sharing!


  57. Emma says:

    Hi Teresa, I loved these hearty, filling scones! I cut a scone in half and served it with a big dollop each of whipped (chilled) coconut cream and berry chia jam and they were heavenly! I am stoked I can have scones with jam and cream now and still be healthy! Thanks for the great recipe!

  58. Lyn says:

    These were lovely even though I forgot to put the honey in they were still tasty

  59. Ellie says:

    Hi Teresa,
    I am doing food tech at school and we have to find our own recipe for scones and I picked yours! We have to have some sort of dried fruit in them… I was wondering what would be the best and how much?? I was thinking maybe dates? Thank you :)

  60. steph says:

    Oh my god these need to come with a warning…
    May consume whole batch!! Delicious. I also used coconut oil and they didnt rise like the picture however were crisp on the outside and light and moist in the middle!!

  61. Valeria says:


    My mum yesterday said how much she wanted to go and get some scones. Me (the health freak), whilst she wasn’t home, thought why not make your ones and have a go? That way, at least they are a healthy take, contain no bad fats or refined sugars, and are gluten free for me to eat too.

    Had them last night and took one for work – they are amazing! I love them! They’re not sweet, they have that slight almond taste and they’re filling. I topped them with a couple of goji berries which are nice and chewy.

    I have tried many of your recipes Teresa, and each time I love them. Thank you so much. You’re such an inspiration.


  62. Astrid says:

    Absolutely love love loveee this recipe! I have adopted the low FODMAP diet today after on-going IBS issues – I was feeling pretty overwhelmed and restricted until I came across your site and whipped up these beautys!
    Thank you – beautifully delicious x

  63. Acacia Cherry says:

    I made these this morning, taste nice, although mine didnt rice very much at all. made 12 like the recipe says it makes..
    used 3/4 teaspoon baking soda.. :/ any suggestions?

  64. Casey says:

    Can these be frozen?

  65. Sophie says:

    Hi Teresa

    I have come across your website after following a no refined sugar food plan. I was wondering if it would be possible to swap the honey for rice malt syrup!?

    Can’t wait to try these!
    Many thanks


    • Hi Sophie, rice malt syrup is way more refined than cold extracted raw honey….it’s one of the most natural unrefined sugars in the world. – You can also use rice malt if you like but make sure it’s organic – you can also use organic maple syrup :)

      • Sophie says:

        Hi Teresa

        Thats a pause for thought! Thank you for the heads up! Will try the honey instead.

        Thanks for responding


  66. Lynne suitor says:

    Hi Teresa, I have made your delicious chocolate cake but still haven’t received the ganache recipe , could you please send
    Thanking you,
    Lynne Suitor

  67. Anne says:

    Have just made these today, they were yummy and better yet very quick and easy to make

  68. Marietta says:

    How do you measure the coconut oil since it’s in a solid form?

  69. nelly says:

    Woke up with crazy cravings for scones and these hit the spot beautifully. After reading the comments about them not rising, I baked them in a jumbo muffin pan and got 6 high-rise scones like in the picture. They have a wonderful but gentle nutty flavour and I’ll definitely use this recipe again!

  70. Tracey says:

    Hi Teresa. Do you freeze your almond meal after making almond milk? If so, how long does it last and is there a trick to it?

  71. Sandra says:

    Hi Teresa,
    Would you be able to use egg replacer in this recipe without affecting flavours or consistency too much?
    Thanks Sandra

  72. Kellie says:

    AMAZING!! I made these last night and added a 1/2 cup of organic dessicated coconut to the mix and they were fantastic!!
    Having a mountain of food intolerances, these scones are worth their weight in gold!! I get very excited finding snack ideas that are actually delicious! I cant thank you enough for these!

  73. I love this article. What a lovely almond vanilla scones.

  74. Kelly says:

    Hi T, thanks for this recipe – perfect for using my left-over almond meal from making almond milk. To combat the rising issue I added 1 tbsp of apple cider vinegar and increased bi-carb soda to 1 tsp. They turned out beautifully – not sure how this effected the taste but I think they taste great! I also added a handful of sultanas that i soaked in boiling water before adding to mix.

  75. Kim says:

    These were yummy! Kids loved them too, plain & with preserves. I subbed with avacado oil & vanilla extract because these were already in my cupboard. Will try the chocolate chip variation next time. Putting these in our regular breakfast (or dessert) rotation. :) Thank you!

    • Kim says:

      Update: Kids keep requesting these. Have now tried variations with coconut oil/pecans/coconut flakes, chicolate chips – great every time. Almond flour does not rise as much as other flours so if you want them tall like the close-up pic you must stick to the 3cm thickness. We don’t – maybe half that which creates shorter cooking time and “more” scones for my kiddos to gobble up. Unless I want them pretty to impress I just save myself time and roll into balls then press into parchment lined baking stone. A great basic recipe as is or a platform for creativity. Thanks again!

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