Almond Flour Blueberry Scones
Moist, tender scones made entirely with almond flour and sweetened with a touch of honey, packed with fresh blueberries. Low in carbs and naturally gluten-free without sacrificing that satisfying scone texture.
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup honey or pure maple syrup
- 4 tbsp unsalted butter, cold, cubed
- 1/2 tsp pure vanilla extract
- 2/3 cup fresh blueberries (or frozen, not thawed)
- 1 tsp lemon zest
Instructions
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1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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2
In a large bowl, whisk together 2 cups blanched almond flour (not almond meal), 1 tsp baking powder, and 1/4 tsp salt. Cut in 4 tbsp cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size pieces remaining.
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3
In a small bowl, beat 2 large eggs with 1/4 cup honey or pure maple syrup and 1/2 tsp pure vanilla extract. Pour over the flour mixture and stir until a soft dough forms. Fold in 2/3 cup fresh blueberries (or frozen, not thawed) and 1 tsp lemon zest gently to avoid bursting the berries.
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4
Turn the dough out onto the prepared baking sheet. Using damp hands, shape it into a circle about 3/4 inch thick and 7 inches across. Cut into 8 wedges with a sharp knife and gently separate them slightly on the pan, leaving about 1/2 inch of space between wedges.
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5
Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let cool on the pan for 5 minutes before serving.