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
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
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
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!
Click here to get a SNEAK PEEK of the book!
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!
Ingredients
- 2 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 Tbsp cold unsalted butter (or cold palm shortening)
- 2 large eggs
- 2 Tbsp pure coconut milk
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 Tbsp honey (mild clover honey is best)
- 1/3 cup dried blueberries
- Optional: Coconut sugar or maple sugar for sprinkling on top
Instructions
- In a food processor, combine the almond flour, baking soda and salt. Pulse in the cold butter (or palm shortening) until butter resembles pea-sized. If you don’t have a food processor, use a pastry cutter to cut the butter (or shortening) into the flour.
- In a large bowl, whisk together the eggs, coconut milk, lemon zest and juice, and honey until well combined.
- Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Then fold in the dried blueberries. Place dough in fridge to chill for 15 minutes.
- Preheat oven to 350°F while dough is chilling. Line a baking sheet with parchment paper; set aside. Sprinkle your work surface with a handful of blanched almond flour. Melt one teaspoon of butter or coconut oil for brushing the tops of the scones.
- Once dough is chilled, gather it together in a ball and place it on the floured surface. Shape the dough into a square about 6 inches in diameter and 1 inch thick. Then cut the dough sqaure in half twice to form 4 small squares. As shown in the photo above, cut each of the 4 small squares in half diagonally to form 8 small triangles.
- Brush the tops of the scones with a little melted butter or coconut oil. Sprinkle tops with a little coconut or maple sugar, if desired.
- Using a spatula, carefully place each scone onto the prepared baking sheet. Bake about 16–18 minutes, until scones are slightly golden along the edges. Serve warm with your favorite herbal or green tea.
Notes
Time-Saving Tip: Keeping frozen unbaked scones on hand means you’ll always have a quick teatime treat ready for a special occasion, or just because! Simply place unbaked scone wedges on a parchment-lined baking sheet and place in the freezer. Once frozen, wrap scones individually (or in groups) and return to the freezer for up to 3 weeks. When ready to enjoy, remove desired number of scones from freezer. Place on a parchment-lined baking sheet to thaw (about 15-20 minutes). Bake thawed scones in a preheated oven as directed above. Yum!
Entertaining Tip: I love bringing mini-scones to girly get-togethers like brunches, bridal or baby showers! They are always a huge hit! To make mini-scones, simply cut each of the 8 unbaked scone triangles in half to form 16 mini-scones. Fun and delicious!
. I’m surprised that so few lemon poppy seed muffin recipes take advantage of this powerful all-natural flavoring agent.
