Gluten-Free Almond Frangipane Scones

These gluten-free frangipane scones with sliced almonds aren’t your average scone. A ribbon of sweet almond frangipane sits over the buttery crumb, giving them the flavor of a pastry-shop treat without making the scones heavy. Sliced almonds folded into the dough and toasted on top add plenty of crunch and even more almond flavor. 

These Gluten-Free Almond Frangipane Scones are rich, nutty, and a little bit fancy, and simple enough for breakfast, brunch or an afternoon treat..

Why You’ll Love These Gluten-Free Almond Scones

• Tender, buttery texture without the heaviness that can sometimes come with gluten-free scones.
• Rich almond flavor from both frangipane and sliced almonds
• Frangipane topping adds a soft, buttery almond layer 
• Crunchy sliced almonds are incorporated into the dough and scattered over the top for crunchiness.
• Not overly sweet, making them especially good with coffee or tea.
• Easy wedge shape, the dough is formed into one round and cut into eight scones.

Key Ingredients and Swaps

Gluten-free 1:1 flour blend: Use a good gluten-free all-purpose blend.   If your blend doesn’t contain xanthan gum, you’ll need to add 1/2 teaspoon.

Blanched almond flour: Blanched almond flour gives the frangipane a smooth texture and delicate almond flavor. Almond meal can be used, but the finished frangipane will have a slightly more textured appearance.

Greek yogurt: Full-fat Greek yogurt gives the scones tenderness and helps keep the gluten-free dough from becoming dry. Full-fat sour cream can be used instead.

Butter: Cold butter is important for the scone dough. Grating it directly into the flour distributes the butter quickly while leaving small pieces that help create a tender texture.

Sliced almonds: Almonds add crunch both inside the scones and on top. If you prefer, you can use flaked almonds for a slightly more delicate topping.

Almond extract: This gives the scones their distinctive almond flavor. For a milder almond flavor use vanilla extract or maple extract for additional flavor.

Brown sugar: Brown sugar gives the frangipane a deeper flavor and complements the almond flour. Granulated sugar can be used instead, though the flavor will be slightly lighter.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips for the Best Gluten-Free Frangipane Scones

Keep the butter very cold

Freezing the butter for 15 minutes before grating makes it easier to distribute throughout the dough while keeping the butter cold.

Weigh your flour. 

Scooping straight from the bag with your measuring cup packs in extra flour, which leads to dry, crumbly scones. For the best results, use a kitchen scale. If you don’t have a scale, fluff the flour first, then spoon it into the measuring cup and level it off with a knife rather than scooping.

Don’t add extra flour too quickly

Gluten-free dough is stickier, rather than traditional scone dough. If yours seems too soft to shape, refrigerate it first. Adding too much flour can make the finished scones dense and dry.

Leave a border around the frangipane

Keeping about ½ inch of dough uncovered around the edge helps prevent the frangipane from running over the sides as it bakes.

Frequently Asked Questions

Can I make the frangipane ahead of time?

Yes. The frangipane can be prepared ahead and refrigerated until you’re ready to make the scones. Let it soften slightly if it becomes too firm to spread.

Can I freeze these scones before baking?

Yes. Shape and cut the scones, then freeze them on a parchment-lined baking sheet until firm. Transfer them to an airtight freezer container or bag. Bake directly from frozen, adding a few minutes to the baking time.

Why are my gluten-free scones dense and heavy?

The butter may not have been cold enough, or the dough was overworked. Cold butter is important because it creates small pockets of fat in the dough that help give the scones a tender, lighter texture.

If the butter becomes warm, it blends too thoroughly into the flour and can leave you with a heavier scone. Overmixing can also make gluten-free scones dense and less tender. Mix the dough only until the dry ingredients are incorporated.

Serving Ideas for Almond Frangipane Scones

These are especially good served slightly warm with coffee, hot chocolate or tea. For a more substantial breakfast or brunch, serve them with fresh berries, sliced peaches, or a spoonful of plain Greek yogurt.

Storing and Reheating

These scones are best the day they’re baked, when the sliced almonds are crisp and the frangipane is soft. Store cooled scones in an airtight container at room temperature for 2–3 days.

For the best texture, reheat individual scones in an air fryer or oven for a few minutes at 325–350°F, just until warmed through and the edges become slightly crisp again.

Love Scones? Try These Next

• Gluten Free Rustic Bacon And Cheese Scones
• Gluten-Free Maple Oat Nut Scones with Maple Glaze
• Gluten-Free Air Fryer Raspberry Buttermilk Scones 
• Easy Gluten-Free Cranberry Oat Scones (Bakery Style)

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating and a quick review below,  it helps other gluten-free cooks find recipes they can trust. For more, join me on Pinterest, Facebook, and Instagram.