Almond Flour Blueberry Scones

Name: Almond Flour Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
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

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

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

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

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

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

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.

Questions

Can I make Almond Flour Blueberry Scones dairy-free?

Yes. The dairy in this entry 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.

Can I make Almond Flour Blueberry Scones ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Almond Flour Blueberry Scones?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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