Almond Flour Blueberry Scones
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You’re going to love these easy Almond Flour Scones! They’re gluten free, sweetened with maple syrup and filled with blueberries, making them more nutritious than a traditional scone recipe.
Scones are the ultimate breakfast/snack/dessert, and these Almond Flour Scones are no exception.
I’m not about to bash my maple bacon scones because they’re delicious, but this almond flour scone recipe is significantly healthier. So yes, go ahead and eat a scone (or three!) for breakfast. In fact, enjoy them alongside this Cauliflower Breakfast Bowl or with a glass of Iced Bulletproof Coffee.
Recipe features
- They’re made with easy-to-find ingredients and are SO delicious
- Gluten free and refined sugar-free
- Loaded with blueberries and drizzled with a simple glaze
Ingredients
- Almond flour – Make sure to use almond flour, not almond meal. You can use almond meal, but the texture will be different.
- Egg – I haven’t tested this recipe with a flax egg, so for that reason, I do recommend using an actual egg.
- Maple syrup – These scones are refined sugar-free, but the maple syrup adds a little bit of (necessary) sweetness to them. You can substitute honey if you prefer, but I wouldn’t omit it.
- Coconut oil – I opted to use coconut oil instead of butter, but you can use melted butter if you prefer.
- Blueberries – Or any kind of berries! I prefer fresh over frozen.
Instructions
Step 1: Whisk wet ingredients. First, whisk the egg, maple syrup, coconut oil, and vanilla together in a large mixing bowl.
Step 2: Add dry ingredients. To that same bowl, add the almond flour, baking powder and salt and gently stir to combine. Then, fold in the blueberries.
Step 3: Form into a disc. Use your hands to form the dough into a large ball, then transfer it to a clean surface or silpat mat. Again, use your hands to press the ball down into a disc approximately 7″ wide and 1/2″ thick, then use a knife to cut the disc into 6 scones.
Step 4: Bake the scones. Transfer the scones to a baking sheet, then place them in the oven and bake them them at 350° for 18-22 minutes.
Step 5: Add the glaze. Allow the scones to cool for at least 30 minutes, then drizzle the glaze on top of them.
Tips and tricks
- Check out this article, which explains the difference between almond flour and almond meal.
- Maple syrup tends to be my sweetener of choice (I just love it so much), but you can substitute honey if you prefer.
- The dough will be a little crumbly, but it should stick together when you pinch it with your fingers.
- Don’t own a silpat mat? Use parchment paper instead!
- The glaze is optional; if you want these to be a sweeter without the glaze, brush the scones with a little melted butter, then sprinkle with cane sugar before baking.
Can these be made vegan?
Truthfully, I’m not sure. These blueberry scones are gluten-free, dairy-free, refined sugar-free, and low-carb. However, if you’re looking for a vegan scone recipe, you should check out my vegan chocolate chip scones instead.
How can I make keto scones?
In order to make these scones keto-friendly, simply use your favorite keto sweetener in place of the maple syrup (like Monk Fruit).
Do I have to use blueberries?
Nope! If you’re not a blueberry fan, try adding chocolate chips, chopped strawberries or raspberries instead. Or, simply add 1-2 teaspoons of lemon zest to the dough, which should add plenty of flavor while still keeping the recipe simple.
Can I use frozen berries?
*Technically* yes, but I prefer fresh berries. Let me explain: frozen berries will inevitably thaw during the baking process, but in doing so, they’ll slightly alter the texture of the dough (make it wetter).
I tested these both ways, and found that using fresh berries works best if possible. You can use frozen, but almond flour is more finicky than all purpose, so the texture of the scones will be slightly off, so keep that in mind.
Storage
- Room temperature: Store scones in a sealed container at room temperature for up to 2 days.
- Freezer: Wait for the scones to cool, then wrap them individually in plastic wrap and place them in a freezer bag for up to 2 months.
More almond flour recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Blueberry Scones
Ingredients
- 1 tbsp coconut oil, melted and cooled to room temperature
- 2 tbsp maple syrup
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups almond flour, packed
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries
for the glaze (optional):
- 2 tsp lemon juice
- 1 tbsp almond milk, or milk of choice
- 3/4 cup powdered sugar, or more
Instructions
- Preheat oven to 350°. In a large bowl, whisk the coconut oil (make sure it's cooled to room temperature), maple syrup, egg, and vanilla together.
- To that same bowl, add the almond flour, baking powder and salt and gently fold together with a rubber spatula. NOTE: this will take a bit of time, as the dough is crumbly at first. Use your hands to really press the dough together. Last, fold in the blueberries.
- Use your hands to gather the dough into a giant ball, then place it on a silpat mat (or parchment paper). Again, use your hands to flatten the ball out into a 7" disc that's about 3/4" thick. Use a knife to cut the disc into 6 scones, separating them slightly.
- Transfer the silpat mat/parchment paper to a baking sheet. Optional step: brush the unbaked scones with 1 tbsp melted butter, then sprinkle with a little cane sugar (skip this step if you want to keep these low sugar). Place the scones in the oven and bake them for 18-22 minutes.
- Remove them from the oven, then wait 5 minutes before carefully removing them and transferring them to a cooling rack. Wait at least 30 minutes before adding the glaze (otherwise, the glaze will melt right off if the scones are too warm). For the glaze: whisk all ingredients together until smooth, then drizzle the glaze overtop of the scones. Enjoy!
Notes
Nutrition
Is 1 tbsp baking powder correct? Or it should be 1 Teaspoon
It’s correct!
Wow this recipe was awesome! My whole family loved them!
Thanks Jill — happy to hear everyone liked the scones!
We loved these! I added a spoonful of greek yogurt and I used golden raisins instead of blueberries. I didn’t add any frosting and they were delicious! I like that they are not too sweet. The orange zest sounds good. I may try that as I plan to make them again tomorrow. Thank you for the recipe!
I’m so glad you like the scones, Kara!
These are not what I expected.
The texture is like cornbread be cause of the almond flour, I used super fine from Red Mills.
The taste is okay, they are rather dry, like a traditional scone, and crumbly as well like a traditional scone.
Because of this texture, I think these would be a good replacement for cornbread muffins for those with corn allergies.
Four stars for texture.
Five for ease of recipe and texture.
The icing made the scone even better.
Thanks! Glad you loved the scones!
my mom is the pickiest about blueberry scones so I decided to make her some on my own with this recipe and she absolutely loved them, as did I! to other comments, the dough was definitely crumbly at first, but the more I mixed it the better it held together. I added lemon zest to my dough and mashed a handful of the blueberries before adding in there as well. the glaze I made with lemon juice, a splash of milk, and Swerve (alternative to confectioner’s sugar) for a no-sugar-added scone.
the final product had a nice crunch to the outside and was very soft in the middle without being cakey (which mom loved!)- the flavor was spot-on. I will definitely be making these again. perhaps will try swapping the blueberry & lemon for cranberry & orange.
Thanks for sharing!
Thanks Jenna! I’m so happy you and your mom loved the scones!
Hello, I read all the comments and tips for this recipe. And so I thought I’d weight out the almond flour due to the density of it. Well, my scale wasn’t working so I just followed the recipe except for the coconut oil (I didn’t have any). I substituted avocado oil and a tiny amount of butter. You have to work the dough a little but that’s with most baked goods. What I did was make a well in a huge bowl with the dry ingredients, added the liquids in the middle and folded in the flour until I reached the right consistency. If it was still too sticky, I add the remaining flour into it. I ended up using all the flour recommended. This is just a tip in case the flour (due to the different flours densities) doesn’t measure out correctly. It’s easier to add flour than wet ingredients, at least for me. Once I put aside all the other comments, I found this to be simple, great ingredients, healthier than most recipes and the right amount for two people. You have to work the dough a little but that’s with most baked goods. This will be my base for a variety of flavors from this point on. You can add so many different ingredients, figs, dates, flavored chips, citrus zest, all kinds of dried fruits, nuts, etc. My next two batches will be peanut butter/bananas, and a dates/walnuts. Erin, thank you so much for this fail proof scone recipe. In Oregon, we have an abundance of blueberries and nuts, so this is perfect. It’s nice to have a simple, healthier, and an Erin recipe. 🙂
Thank you for this recipe! Made it today (12 mini scones) and they were wonderful. I’m pre-diabetic so I like that this recipe is not sweet (I did not use the glaze).
Thanks Jan! Glad you enjoyed the scones!
Love these scones. I added orange zest to the scones and changed the lemon in the glaze to fresh orange juice. They turned out great.
Excellent! I added orange zest to the batter and used orange juice is the glaze instead of lemon. Also, I converted the recipe to grams and used 1/2 almond flour and 1/2 oat flour which is 120g almond flour and 115 g oat flour. To say the batter will be a little crumbly is an understatement. It wasn’t until I “folded” in the blueberries and got some mashed blueberry juice in there before it held together enough to form into a disc. They turned out great.
Love that you used orange zest — I need to try that next time!