Say howdy to these delicious, dainty little almond flour blueberry scones! These delectable grain-free treats capture the taste and texture of a classic Southern-style scone, making them the perfect companion at teatime or anytime!
My first experience with scones was at a little teahouse in London. I darted in after sightseeing all day to enjoy the tradition of afternoon tea. Among the plates of towering treats, I discovered a newfound food love – the majestic scone!
As a scone aficionado, I’ll be the first to admit, developing a grain-free recipe that captures the taste and texture of gluten-flour-based scones was no easy task. But I’m sure you’ll agree that it was well worth the effort, because seriously, no one should miss out on enjoying a delectable scone!
And these little grain-free beauties are everything a scone should be – delicately crispy on the outside with a light & tender crumb within. And, of course, they’re just bursting with naturally sweet & scrumptious blueberry flavor! These are truly irresistible, especially hot from the oven!
How to Create Perfect Grain-Free Scones
As with classic scone recipes, cutting cold butter into the flour is optimal for achieving a tender crumb. Simply work small chunks of butter into the almond flour until you have tiny little bits of butter throughout the almond flour. (Tip: You can use a traditional pastry cutter, however, using a food processor makes this task super quick and easy, which is why it’s my preferred method.)
Another tip for achieving scone perfection is to ensure the dough is perfectly chilled and not too sticky. A light dusting of almond flour helps to reduce stickiness, so you can easily work the dough into a square. From there, cutting the dough into uniform triangles ensures they bake in perfect unison.
Achieving Perfect Triangles: Using a light dusting of almond flour, start by shaping the dough into a six-inch square. Use a chef’s knife to cut the dough into four even squares. (Tip: I find it helpful to have a slightly damp kitchen towel nearby to wipe my knife clean after each cut.)
As shown in the photo above, cut each of the four squares in half diagonally to form eight triangle-shaped scones. Place the scones on a parchment-lined baking sheet and pop them in the oven. Soon the aroma of delectable almond flour blueberry scones will fill the air!
By the way, as much as I love fresh blueberries, when it comes to scones, dried blueberries are definitely the way to go! They pack a bigger punch of delicious blueberry flavor! And like all dried fruits, they won’t add excess moisture to the dough. So your scones will bake-up light and tender, just like a scone should be!
With their delicately crisp golden exterior and light, tender centers filled with naturally sweet dried blueberries, these easy-to-make almond flour blueberry scones are an irresistibly scrumptious treat perfect for teatime or anytime!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
P.S. Thank you SO much for your support of my cookbook! I was humbled and overjoyed this week to find out that Everyday Grain-Free Baking has achieved the rank of #1 in the Gluten-Free Cookbooks category for Amazon kindle purchases. It’s such a blessing to know that this beautiful cookbook is helping so many families to enjoy the traditions, memories and simple pleasures of delicious grain-free baking – that was truly my heart in creating it!