Easy Almond Flour Scones

This past weekend, I participated in an event for teen girls with type 1 diabetes.  I had the privilege of teaching the girls how to make these yummies and chat with them about the emotional component that food plays in our lives when we have type 1 diabetes.  It was amazing and I think the girls had as much fun as I did.

This scone recipe is delicious, easy and so satisfying.  It’s perfect as an easy grab and go breakfast that won’t spike your blood sugar, because of the use of the almond flour instead of grain flours.  They are natural gluten free and extremely low in sugar. Make these ahead of time, store in the freezer and grab one when you are running out the door.  Eat it with your morning coffee when you get to the office and you will be satisfied all morning long.


  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup coarsely chopped walnuts
  • 1/2-3/4 cup dark chocolate chips or chunks
  • 1 egg
  • 2 Tablespoons agave nectar or honey

Pre-heat oven to 375 degrees.

In a large bowl, whisk together blanched almond flour, baking soda and sea salt.   Then mix in walnuts and chocolate chips.

In a small bowl, whisk together the egg and agave nectar.

Add egg mixture to dry ingredients and mix with a spatula until a moist dough mixture forms.

Line a baking sheet with parchment paper and scoop dough onto lined baking sheet.  Form a circular disc with the dough, about an inch thick.  Cut the disc/circle like you would a pizza.  First in half and then cut each half in half and each quarter in half, until you have 8 triangle pieces.  Separate the triangles so that they are not touching each other on the parchment paper.

Bake for about 8-10 minutes, or until they are lightly browned on the outside.

Cool and eat or store in a zip lock bag or Tupperware container in the fridge or freezer.

**Please not that you can swap out the walnuts and dark chocolate for many different add-ins.  I have made them with semi-sweet chips, pecan, pumpkin seeds, dried cherries, dried cranberries, coconut flakes, etc…  My mood determines what add-ins I use that week 🙂