There are a couple pleasures in life that you should not be denied, even if you are gluten intolerant or have celiac disease. This includes scones. If you are at a coffee shop, they may not have gluten free scones. So here is a recipe to pull out on the occasion (after all, this is a treat) so you can indulge. The almond flour and the pistachios give the muesli scones a nutty flavor that compliments the fruit in the scone. Enjoy!

Gluten Free Muesli Scones
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  • 2 cups blanched almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup dried cranberries
  • ¼ cup dried apricots, cut into ¼-inch pieces
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup pistachios, coarsely chopped
  • 1 large egg (size does matter as dough will not hold together with a small or medium egg)
  • 2 tablespoons agave nectar


  • Preheat the oven to 350° F
  • In a large bowl, combine almond flour, salt and soda
  • Stir in dried fruit, seeds and nuts
  • In a small bowl combine egg and agave
  • Stir wet ingredients into dry
  • Use your hands to form dough
  • Shape dough into a 6 ½ x 6 ½ square that is about ¾" thick
  • Cut dough into 16 squares
  • Bake at 350° on a parchment paper
  • lined baking sheet for 10-12 minutes
  • Serve warm!



1109 cal


4 g


231 g


33 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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