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Gluten-Free Almond Croissant Scones
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
Cook Time 20 minutes
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.