Textual Chef Textual Chef

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.

35 minEasyServes 8280 cal/serving

AmericanBreakfastOvenLow CarbVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is 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. This reference files it under American breakfast: made in the oven, rated easy and about 35 minutes start to finish.

What temperature do I cook Almond Flour Blueberry Scones at?

For Almond Flour Blueberry Scones, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 22 minutes, in step 5.

Why fold instead of stir in Almond Flour Blueberry Scones?

Step 3 reads: "Fold in 2/3 cup fresh blueberries (or frozen, not thawed) and 1 tsp lemon zest gently to avoid bursting the berries." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is there a substitute for almond flour in Almond Flour Blueberry Scones?

The entry for Almond Flour Blueberry Scones calls for 2 cups blanched almond flour (not almond meal). In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Can I make Almond Flour Blueberry Scones dairy-free?

Yes. The dairy in Almond Flour Blueberry Scones is 4 tbsp unsalted butter, cold, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Almond Flour Blueberry Scones contain tree nuts?

Yes: 2 cups blanched almond flour (not almond meal). The full allergen list for this entry is dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More American entries

All American recipes · All Breakfast recipes · All Almond Flour recipes