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Gluten-Free Chai Almond Scones

Santé Nuts - Recipe - Gluten-free Chai Almond Scones

It doesn’t get much better than these gluten-free scones featuring Chai Almonds with a brown butter maple glaze that's mouth-watering and oh so delicious! It has the perfect blend of fall flavors that pair beautifully with the Chai Almonds. These gluten-free scones are the perfect sweet treat to serve on cold mornings with a cup of tea.



  • 1 1/2 cups gluten free baking flour
  • 1/4 cup cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons butter, frozen
  • 1/2 cup Santé Chai Almonds, chopped
  • 2/3 cup greek yogurt
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • Egg wash
  • Coarse sugar for topping

Brown Butter Maple Glaze:

  • 2 tablespoons unsalted butter
  • 1/4 cup maple syrup
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla


  1. Combine the flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Then, add it to a food processor.
  2. Grate the frozen butter into the food processor. Pulse to combine until pea-sized crumbles form. Then, transfer back to the mixing bowl.
  3. In a separate bowl, whisk together the Greek yogurt, egg, and vanilla extract.
  4. Pour the mixture into the mixing bowl, use a spatula to fold in and combine with the dry ingredients.
  5. Once thoroughly combined, fold in the chopped almonds.
  6. Spread out a large piece of plastic wrap and use wet hands to transfer the dough. Wet your hands again and shape the dough into a 6″ disk that is roughly 1″ thick. Wrap the plastic wrap around the dough and refrigerate for 30 minutes.
  7. Preheat the oven to 400 degrees and line a large baking tray with parchment paper.
  8. Remove the plastic wrap from the scones and place on a lightly floured or greased surface. Use a clean knife to cut the dough into 6 even wedges.
  9. Place the scones on the prepared baking tray. Whisk together one egg and a tablespoon of water and brush the scones before sprinkling sugar on top.
  10. Bake on the center rack for 18 minutes until golden. Remove from the oven and allow to cool for at least 20 minutes.
  11. For the brown butter maple glaze, add the butter to a saucepan and melt over medium-high heat. Allow it to brown slightly, until it’s golden brown and has a nutty aroma. Remember to stir as you go.
  12. Remove from heat and whisk in the maple syrup and vanilla extract. Then, sift in the powdered sugar.
  13. Once the scones have cooled to room temperature, drizzle the glaze over the scones.

Recipe by The Bottomless Pit featuring Santé Chai Almonds.