Healthy Eggless Almond Scones
Yields: 8 scones
These scones are quick and simple to bake, making them perfect for lazy weekend brunches or even quick weekday breakfast treats! They’re really moist and tender on the inside with a hint of a crust on the outside, and they’re full of delicious almond flavor from both the extract and the sliced nuts. Leftovers will keep for at least 5 days (if not longer!) if stored in an airtight container in the refrigerator, and they freeze really well too!
  • 1 ½ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter, very cold and cubed (see Notes!)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp + 2 tsp (55mL) nonfat milk, divided
  • 2 tsp almond extract
  • 2 ½ tbsp (19g) sliced almonds, slightly crushed or broken (see Notes!)
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Gently fold in 2 tablespoons of the sliced almonds.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining sliced almonds into the tops. Bake at 425°F for 21-24 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted for the maple syrup.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.

Any milk may be substituted for the nonfat milk.

If you’re not a fan of almond extract, substitute vanilla extract instead.

These are the sliced almonds that I used, and I broke them into smaller pieces in my palm before adding them to the dough. This makes it easier to incorporate the almonds into the dough, and it also ensures your scones bake evenly.

If you love almonds, you can definitely add more! However, I actually hate nuts in my scones, so… I almost always skip the sliced almonds! If you’re not a fan of nuts in your baked goods too, you’re welcome to omit them. There’s still plenty of sweet almond flavor from the almond extract in these scones without the sliced almonds!

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. Instead, I recommend the vegan version below. (See my blog post above for more information!)

VEGAN + DAIRY-FREE OPTION: I recommend stick-style vegan butter (like this!) in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.

{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat}
Recipe by Amy's Healthy Baking at