Gluten-Free Scones that are flaky, tender, lightly sweetened with slightly crispy exteriors. Almond flour scones are so authentic they might just disappear within minutes of exiting the oven!
You’ll love these Irish American scones studded with just the right amount of currants and caraway seeds (optional). The perfect breakfast scones that are Paleo, dairy-free, and grain-free!
How To Make Gluten-Free Irish American Scones:
- Gather the ingredients.
- To a medium-sized mixing bowl, add the dry ingredients and whisk well to remove all lumps.
3. Add the wet ingredients, mix to combine and add the currants (or raisins) and caraway seeds (if using) and mix to combine.
The best mixing tool for these at this point is your hands. You’ll love this dough as it’s so easy to work with!
4. Place the dough on a parchment-lined baking sheet. Mold the dough into a round, about 1 inch high and 5 1/2 inches in diameter.
5. Cut the dough into four equal slices. Shape the dough into scone shapes and separate so scones are not touching as they bake. They’ll get slightly crispy on all sides this way.
6. Scones ready for the oven.
Tips When Making Almond Flour Scones?
- Do not overmix the dough. Mix just to combine the ingredients.
- Have all ingredients at room temperature.
- Use gluten-free baking powder.
The reason that it is an American Irish version is that there are added raisins (I used currants) and the caraway seeds are optional.
Do you like light, flaky, not overly sweet Irish soda bread? Then you will love these. Bake them until they are slightly browned on top.
How Do You Bake Scones?
- Bake in the oven until just slightly golden on the exterior.
Are There Eggs In Scones?
- Yes, traditionally scones are made with eggs. It’s the same for this recipe.
What Do You Put On Scones?
- Jam, jelly
- Vegan Cream Cheese
- Glaze for scones (see below)
Glaze For Scones:
I prefer these scones without a glaze and served with the above-mentioned spreads, but you have the option of topping with a glaze.
- In a bowl, add some gluten-free confectioners sugar (about 1/2 cup).
- Then add some almond milk, or water, or fresh lemon juice, or fresh orange juice and mix together to create icing.
Gluten-Free Scones Recipes:
Storing Your Scones:
- These scones are best stored in an airtight container for up to a day.
Gluten-Free Scones that are flaky, tender, lightly sweetened with slightly crispy exteriors. Almond flour scones that are dairy-free, grain-free and the perfect breakfast scones! Paleo, dairy-free, grain-free, allergy-friendly.
- 1 1/3 cups blanched almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking powder gluten-free (see recipe on this site for gluten-free baking powder)
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1 large egg
- 1/3 cup currants (may substitute raisins)
- 1 teaspoon caraway seeds (optional)
- 2 tbsp honey (can substitute maple syrup)
Preheat oven to 350 degrees F.
In a large bowl, whisk together almond flour, arrowroot, baking powder, and salt. Get out as many lumps as possible.
Add the wet ingredients to this bowl - coconut oil, egg and honey and mix to combine. Next, add the currants and caraway seeds (if using) and mix together. It is sometimes easiest to use your hands.
Place dough on a parchment-lined baking sheet. Mold the dough into a round, about 1 inch thick and 5 1/2 inches in diameter. Cut the dough into four pieces (as shown in photos in post). Shape the scones and separate so they are not touching while baking.
Place in the oven and bake for 15-20 minutes until the tops are golden brown Keep an eye on them so they don't burn.
Best consumed the same day (great slightly warm with some jam and a hot beverage), but can store in an airtight container for up to a day.
This recipe was originally published on April 18, 2013. It has been updated with new photos, a video, new recipe in November 2019.
Thank you so much for the wonderful scone recipe! I didn’t have currants or raisins so I used dried cranberries instead and they are delicious! I’ve never made scones before so I’m really glad I tried your recipe. Thanks again! 🙂
Thanks, Andrea – so glad you enjoyed them. Dried cranberries sound delicious!