Lemon Almond Flour Chocolate Chip Scones

 My lemon almond flour chocolate chip scones taste like a bakery treat — but they’re gluten free, naturally nourishing, and packed with bright citrus flavor. 🍋

Fresh lemon zest, lemon almond flour, and melty chocolate chips come together in these soft, golden scones that feel indulgent without the heaviness. Naturally gluten free and made with simple ingredients, they’re perfect for a cozy breakfast, afternoon coffee, or feel-good snack. 💛

2 cups Lemon Almond Flour

3/4 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 teaspoon vanilla extract

1 tablespoon honey – I like ChocZero

1 teaspoon lemon zest

1/3 cup mini dark chocolate chips – I like Bake Believe or Lily’s

Directions

1. Preheat the oven to 350°F. 

2. In a mixing bowl, whisk the dry ingredients together.

  3. In another mixing bowl, whisk the wet ingredients together. 

4. Combine the wet ingredients into the dry ingredients and fold in your chocolate chips, then mix with your large spoon or hands to ensure the dough is uniform. 

5. Form dough into a round disk and cut into 8 same-size pieces (triangular). 

6. Place each scone onto a parchment-lined baking sheet, and bake for 10-12 minutes, or until lightly browned on the edges. 

7. Cool for at least 10 minutes then serve.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.