Gluten Free Ginger Almond Scones


Hi! Pour up a cup of coffee because we’re chatting over SCONES today! The most crumbly, tender, flavorful gluten free ginger scones… but we’ll get to those soon.

First off, how was your weekend?? My husband, Nate, was out of town so I spent the weekend catching up with some friends, shooting a few new (and old) recipes, and entertaining my crazy little pup.

Ohh and practicing a whole bunch of yoga (my body keeps reminding me haha). My new year’s resolution this year was to focus a little more on self-care, beginning with some more time on my yoga mat. I’ve actually been following through on this one and, as expected, my body couldn’t be happier. I can definitely feel myself slowly getting stronger, my body feeling more comfortable in the poses, and my mind relaxing (especially after busy days at work). And I kind of really love it.



I love it so much that I’ve been thinking lately about the idea of yoga teacher training. Have any of you completed a program before? I haven’t done too much research into it yet, but the thought keeps popping into my mind so I feel like I need to pursue the idea a bit.

Even thought I’m a teacher by trade, I’ve never thought of myself as a yoga teacher before… so it’s definitely something I need ponder some more. And maybe even if I don’t see myself teaching yoga, it would be amazing to really commit to my practice in that way. Hmmmmm….

Well, anyways, just laying out some new thoughts. I’d love to hear if you’ve done a yoga training program before, or thought about it too!



So besides yoga, I’ve also been thinking about these scones! I’m going to honest, these scones were the bane of my existence for about 2 weeks. I just could not get the recipe right. First they were too soft, then they spread too much, and finally, I hit that that perfect mark. The answer: oat and almond flour!

I absolutely love baking with almond flour, but sometimes, when used all by itself, the texture is a little too tender. But that combination of oat flour AND almond flour, man that is perfect! The other key step is chilling the scones for at least an hour before they go in the oven. This allows for that crispy, flakey, yet still soft and buttery scone texture that we all love so much.

And of course we can’t forget about that fresh ginger. Ginger is a game changer with these scones. That warm, comforting, just-slightly-spicy flavor is such a knock out. Paired with a steamy cup of coffee, these babies are pure magic!

So if you’re a scone lover, or ginger lover for that matter, I definitely recommend these as your next baking venture. I promise, they will not disappoint 😉 Have a wonderful Monday everyone!



Thank you to Bob’s Red Mill for providing me with the almond flour for this recipe. All opinions expressed are my own. Thank you for supporting brands I work with to make Pumpkin & Peanut Butter possible!

Gluten Free Ginger Almond Scones

Serves 8
Prep time 1 hour, 15 minutes
Cook time 17 minutes
Total time 1 hour, 32 minutes
Dietary Gluten Free
Meal type Breakfast, Snack


  • 1½ cups oat flour
  • 1 cup almond flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons grass-fed butter, cold and chopped
  • 2 eggs
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons freshly grated ginger
  • course sugar for sprinkling


Step 1
Mix dry ingredients together using your food processor: oat flour, almond flour, cinnamon, nutmeg, salt, and baking powder. Add in cold butter (chopped into 5-6 pieces) and pulse until you have course crumbs.
Step 2
Whisk wet ingredients together in a small bowl: 2 eggs, vanilla, molasses, honey, and freshly grated ginger. Pour wet ingredient mixture into food processor and pulse until ingredients are just combined. Remove dough from food processor and form into a thick disk on parchment paper. Mine was about 8'' wide and 1'' thick. Wrap with the parchment paper and refrigerate for an hour.
Step 3
Preheat oven to 350 degrees F. Remove scone batter from refrigerate and slice into 8 triangles. Place on a parchment lines baking sheet about 1-2'' apart from each other. Bake for 17-20 minutes, removing from oven when scones are just turning golden brown. I sprinkled mine with course sugar about 5 minutes before they were done in the oven.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • I’m sure you can! So glad you like them Mani!

  1. These look so perfect. I love baking with that almond and oat combo – it’s soo good and the texture is always spot on. I am not a yoga teacher but becoming one has been on my mind for the last little while too. I would love to feel that deeper contection to my practice too and helping people feel amazing would definitely make me happy.

    • That’s so funny you’ve been thinking about it too! I’d love to talk more about your thoughts!

  2. Mmm, these would go perfectly with the cup of coffee I’m drinking right now! Funny that you mentioned yoga training because I thought about that myself! I love yoga but am pretty off and on with it. I thought maybe it’d give me incentive to practice more regularly and become better at it 🙂 I think it’s a great idea though, whether you decide to teach it or not!

    • I couldn’t agree more! It would be so great to commit fully to my practice. I’m so glad to hear you’re thinking about it too!

  3. These look great, Liz! Both of my parents are yoga teachers (haha) but I know that they really loved the process and the training, and sometimes do supplemental trainings to get even deeper into the teaching practice. It’s exciting that you’re thinking of doing it 🙂

    • No way! That’s so cool! I’m so glad to hear that they loved the process and training!

  4. These look amazing…definitely on my list to try next!

    • Thanks mama! I’ll make them for you when you guys are here 🙂

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