Gluten-Free Almond Croissant Scones

These gluten-free almond croissant scones have a baked frangipane ribbon inside and a toasted almond topping. They use a quick scone dough rather than yeast dough or croissant pastry. That difference matters when you picture the finished texture: expect tender, buttery crumb with a rich almond layer.

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Divide the filling before rolling

About two-thirds of the frangipane goes inside the dough; the rest is piped over the cut wedges. Set that topping portion aside at the start so it does not disappear into the filling. Stir the mixture until smooth without beating in a large volume of air.

Cold dough holds the pattern

Keep the dough butter and yogurt cold, and handle the dough briefly. The freezer rest makes the filled rectangle easier to slice and helps preserve the wedge shape in the oven. Use the parchment underneath as support when moving the soft assembled dough onto a tray.

Watch the almonds as well as the crumb

Bake until the scones are golden and the sliced almonds have toasted. The topping is a useful visual cue, but check that the dough has baked through too. Add powdered sugar after cooling enough that it will remain visible rather than dissolving straight into the surface.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Almond, egg and milk.

Serving and storage

Best fresh. Store in a sealed container in a cool, dry place for 2–3 days; refrigerate if the kitchen is warm.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Noah Reed

Gluten-Free Almond Croissant Scones

These gluten-free almond croissant scones have a baked frangipane ribbon inside and a toasted almond topping.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 8 scones

Ingredients Method Notes

Ingredients

  

Almond filling

• 70 g unsalted butter softened
• 100 g granulated sugar
• 1 tsp vanilla extract
• 1/4 –1/2 tsp almond extract
• 1 large egg room temperature
• 150 g almond flour
• 1/4 tsp salt

Scone dough

• 210 g plain gluten-free flour blend plus extra for rolling
• 35 g almond flour
• 50 g granulated sugar
• 2 tsp baking powder
• 1/2 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt
• 115 g cold unsalted butter cubed
• 115 g cold plain or Greek yogurt
• 2 tsp vanilla extract

Finish

• 70 g sliced almonds
• Powdered sugar for dusting

Method

 

1. Stir the softened filling butter, sugar, vanilla and almond extract until smooth without whipping. Mix in the egg, then the almond flour and salt. Reserve one-third for the tops.
2. Combine the dough flour, almond flour, sugar, baking powder, xanthan and salt. Rub in cold butter, leaving a few pea-size pieces. Stir in cold yogurt and vanilla, then knead only three or four times to bring it together.
3. Roll on floured parchment to 10 × 12 inches. Spread with two-thirds of the almond filling. Roll into a 12-inch log and flatten gently to about 12 × 4 inches. Cover and freeze at least 30 minutes, until firm.
4. Heat a conventional oven to 400°F / 200°C. Cut the dough into four sections and halve each diagonally to make eight wedges. Transfer to a fresh lined baking sheet with plenty of space.
5. Pipe the reserved filling evenly over the wedges and cover with sliced almonds. Bake about 20 minutes, until deeply golden and the almonds are toasted.
6. Cool 5 minutes on the tray, then move to a rack. Dust with powdered sugar before serving.

Notes

Freeze assembled dough at least 30 minutes
Best fresh. Store in a sealed container in a cool, dry place for 2–3 days; refrigerate if the kitchen is warm.
Contains: Almond, egg and milk.
Weigh flour. Check labels and prevent gluten cross-contact.